Hawaiian Banana Bread

Name: Hawaiian Banana Bread
Prep time: 3 h 30 min
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 48
Cuisine: Global
Ingredients: 1 teaspoon baking soda; 355 milliliters mashed ripe bananas (3 to 4 medium); 118 milliliters butter or margarine, softened; 118 milliliters buttermilk; 118 milliliters flaked coconut; 2 eggs; 591 milliliters Gold Medal® all-purpose flour; 99 grams jar macadamia nuts, chopped and toasted; 1 teaspoon salt; 296 milliliters sugar; 1 teaspoon vanilla

You can never have too many morn meal recipes, so give Hawaiian Banan If you have baking soda, buttermilk, butter, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 3 hours and 30 minutes. It is a good option if you're following a vegetarian diet.

Instructions

Move oven rack to lowest position.

Equipment you will use

Oven

Heat oven to 350°F . Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan, 9x5x3 inches.

Equipment you will use

Loaf Pan

Oven

Stir together sugar and butter in large bowl. Stir in eggs until well blended.

Ingredients you will need

Butter

Sugar

Egg

Equipment you will use

Bowl

Add bananas, buttermilk and vanilla. Beat with wire whisk until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts and coconut.

Ingredients you will need

Baking Soda

Buttermilk

Banana

Coconut

Vanilla

All Purpose Flour

Nuts

Salt

Equipment you will use

Whisk

Pour into pans.

Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days. To

Ingredients you will need

Wrap