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


  1. Preheat oven to 350F degrees. Grease two 9×5 inch loaf pans.
  2. In a large mixing bowl, combine the flour, salt, baking soda, sugar and cinnamon.
  3. Add the walnuts, eggs, oil, banana, pineapple, vanilla, coconut and cherries; stir just until blended. Pour batter evenly into the prepared pans.
  4. 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.
  5. *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.

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