Hawaiian Banana Bread
- 3 cups all-purpose flour
- 3/4 teaspoon salt
- 1 teaspoon baking soda
- 2 cups granulated sugar
- 1 teaspoon ground cinnamon
- 1 cup chopped walnuts
- 3 eggs
- 1 cup melted coconut oil or oil of your choice
- 2 cups mashed very ripe banana 4 medium bananas
- 1 8 ounce can crushed pineapple, drained
- 2 teaspoons vanilla extract
- 1 cup flaked coconut preferably unsweetened
- 1 cup maraschino cherries drained and diced
Instructions
- Preheat oven to 350F degrees. Grease two 9×5 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 for 50-55 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.
- *If you’re making muffins, preheat oven to 350F degrees and bake for 22-25 minutes. Muffins are done when a toothpick comes out almost clean.
I had to bake it a lot longer than 50 minutes, but I’m not sure exactly how long. I’d recommend checking it at 50 minutes and every 5 minutes thereafter.