Hawaiian Nut Bread
Yield
2 loavesPrep
15 minCook
55 minReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
all-purpose flour
|
|
| 1 ½ | teaspoons |
baking soda
|
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
cinnamon
|
|
| 1 | cup |
nuts
chopped |
|
| 3 | large |
eggs
|
|
| 6 | cups |
bananas
|
*
|
| 2 | teaspoons |
vanilla extract
|
|
| 1 | cup |
honey
|
|
| 1 | cup |
vegetable oil
|
|
| 15 | ounces |
pineapple
canned, crushed, drained |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 7.5 | ml |
baking soda
|
|
| 5 | ml |
salt
|
|
| 5 | ml |
cinnamon
|
|
| 237 | ml |
nuts
chopped |
|
| 3 | large |
eggs
|
|
| 1.4 | l |
bananas
|
*
|
| 1E+1 | ml |
vanilla extract
|
|
| 237 | ml |
honey
|
|
| 237 | ml |
vegetable oil
|
|
| 433.5 | ml/g |
pineapple
canned, crushed, drained |
|
Directions
Combine dry ingredients, stir in nuts.
Combine wet ingredients and add to dry.
Stir until moist. Spoon batter into 2 greased and floured 9x5x3 inchloaf pans.
Bake at 325℉ (160℃). for 45 to 55 minutes.
