Beas Hawaiian Banana Bread Recipes

Steps:

• Preheat oven to 350 degrees Farenheit.
• Cream sugar and margarine.
• Add bananas and eggs.
• Sift cake flour, salt, and baking soda 3 times.
• Blend flour mixture into banana mixture, making sure not to overmix.
• Turn batter into 2 greased 9x5x3-inch loaf pans.
• Bake for 55 minutes, or until toothpick inserted in center of loaf comes out clean.
• Turn out immediately to cool on wire rack.

Steps:

• In large bowl combine flour, sugar, baking soda and cinnamon; stir in nuts and coconut.
• Set aside.
• In separate bowl, combine remaining ingredients and stir until just moist.
• Mix together dry ingredient mixture and wet ingredient mixture.
• Pour into 2 *prepared loaf pans.
• Bake at 350F for approximately 1 hour 15 minutes (depending on altitude).
• Check center of loaf with toothpick and if it comes out clean, it�s done.
• Cool before removing from pan (about 15 min).
• * Prepared loaf pans: Line bottom with wax paper and grease and flour sides. Bottom will burn before cooked if not lined.

Steps:

• Your will need two (8 1/2x4 1/2x3) loaf pans.
• Preheat oven to 350 degrees.
• Spray two (8 1/2x4 1/2x3) loaf pans with Bakers Joy (or grease and flour) and set aside.
• In a medium bowl, combine the first 5 ingredients and stir with a wire wh.isk to blend well.
• Stir in nuts to combine and set aside.
• In another bowl, combine the eggs, oil, mashed bananas, pineapple, vanilla and honey (if you're using Splenda) Stir lightly just to mix.
• Add the wet ingredients to the dry and mix only enough to moisten the dry.
• DO NOT overmix or your bread will be tough and heavy.
• Its ok to have some lumps.
• Spoon the dough into the two pans,making sure to divide it equally between the two.
• Bake for about 1 hour to 1 hour 10 minutes.
• A good rule of thumb is to check after about 50 minutes.
• Insert a toothpick or bamboo skewer into the center to test for doneness.
• This bread will crack--don't worry.
• Once done, remove to wire racks and cool for about 10-12 minutes in pans.
• Turn the bread out carefully onto the racks.
• Allow it to sit for about 15 minutes upside down, then carefully turn right side up to finish cooling.
• As with any bread, slice with a serrated knife and enjoy.
• Just a note--if you use Splenda or any artificial sweetener, the shelf life will be shorter and texture may not be the same than if you had used real sugar.

Steps:

• Add sugar,eggs and oil in large mixing bowl and blend well.
• Add the rest of the ingredients except for the nuts and blend well with electric mixer.
• Stir in nuts.
• Bake in a preheated oven of 350 degrees.
• Place in oven and bake for approximately 60-70 minutes or until done.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the bananas into a small glass baking dish. Stir together the brown sugar, juice, and sherry; pour over the bananas, then sprinkle with nutmeg. Melt the butter in a small pan over medium heat. Stir in chopped nuts, and cook until lightly browned, about 4 minutes. Pour over the banana mixture.
• Bake in preheated oven for 15 minutes until the bananas are tender, and have become lightly glazed.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 3 metal or glass 9x5-inch loaf pans or use ungreased silicone pans.
• Mix coconut flour, all-purpose flour, xylitol, coconut sugar, flaxseed meal, baking soda, and salt together in a large bowl.
• Blend bananas, butter, coconut milk, and eggs in another large bowl. Add dry ingredients and whisk thoroughly until there are no lumps. Fold in macadamia nuts. Pour batter into the prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool briefly on a wire rack and then remove from the pans and let cool completely. Serve warm.

Steps:

• In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, beating well after each addition. Stir in bananas and sour cream. Combine the flour, baking powder, baking soda and salt. Stir into banana mixture just until moistened. Fold in nuts and ginger if desired., Pour into a greased 9-in. x 5-in. loaf pan. Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to wire rack to cool completely.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
• Mix flour, 1 1/4 cup white sugar, brown sugar, baking soda, cinnamon, baking powder, and salt in a large bowl. Stir mashed banana, canola oil, pineapple, flaked coconut, 1/4 cup walnuts, 1/4 cup macadamia nuts, eggs, applesauce, vanilla extract, lemon extract, and coconut extract into flour mixture until blended. Pour batter into prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 70 to 80 minutes. Cool bread in the pan for 10 minutes; remove and transfer to a wire rack to cool, 20 to 30 minutes.
• Mix butter, 1/4 cup white sugar, 1/4 cup walnuts, 1/4 cup macadamia nuts, and milk together in a bowl. Spread on top of bread once it has been transferred to the wire rack.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pans.
• In a large mixing bowl, combine the flour, salt, baking soda, sugar and cinnamon. Add the walnuts, eggs, oil, banana, pineapple, vanilla, coconut and cherries; stir just until blended. Pour batter evenly into the prepared pans.
• Bake at 350 degrees F (175 degrees C) for 60 minutes, or until a tooth pick inserted into the center of a loaf comes out clean. Cool in the pan for 10 minutes, then remove to a wire rack to cool completely.