Recipe by CORWYNN DARKHOLME
"Simple to make and very yummy for the tummy! A very fruity and tasty recipe!"
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1 (15 ounce) can
crushed pineapple with juice
very nice bread. Made 2 loaves that were perfect amount of batter. I didn't have nuts so added a little more coconut and also added some chopped marachino cherries for color and flavor. Also added 1 1/2 tsp. vanilla extract. I really didn't measure the banana and pineapple. Had some pineapple rings in juice leftover in the fridge so just cut the rings into bite size pieces and added the juice. Had 2 ripe bananas. Added 1 tsp. salt and 1 tsp. each cinnamon and nutmeg. Added just a hint of flavor and was a nice layering of all flavors from the fruits and spice. Baked up perfectly and rose like a picture. Nice to give away.
This bread is good but it is more of a cake than bread. Super sweet, too sweet. You could get away with half the sugar. Has the texture of yellow cake. Flavor is good overall it just was too cakey and not bread-like enough for me.
This was wonderful! My kids loved it.
I especially liked that this did not have to be prepared in a bread maker. I thought it would be similar to King's Hawaiian bread but this was more like a cake. It's delicious though! I left out the coconut and walnuts and halved the recipe for one loaf.
WOW!!! Ok, I made a few changes. 1 3/4 cup butter, 1 3/4 cup sugar, 1 1/2 cup banana, 20oz can of crushed pineapple, slightly drained. I used 1 cup 10grain flour, 1 cup quinoa flour and 2 cups white. I also added 1tsp coconut extract and 3/4 cup shredded cocunut. I think the magical trick to making these melt in your mouth is to really cream that butter and sugar like it says too. That helps these fluff up beautifully even with less butter than called for. I made 4 minis loaves and 12 large muffins with this recipe. I am guessing the loaves will freeze well and the muffins will be gone today! Will make again for sure!
I love this recipe!It is a sweet bread that is very moist and yummy.My 10 year old daughter loves this bread and always has to have seconds.I will make this recipe a lot.
there's no doubt in my mind that this bread was delicious! BUT (there's always a but...) I think I would have prefered to save the trip to the grocery store to get walnuts, coconut, and pineapple and just made plain ol' banana bread because that's what it pretty much was!
Very good, next time I will add a cream cheese topping to set it off. YUM YUM!
* Percent Daily Values are based on a 2,000 calorie diet.
Hawaiian Bread III
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 193
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See how to bake San Francisco-style sourdough bread.
Turn your sponge into bread dough and give it a good kneading.
Your sourdough starter is ready. Now it’s time to make the sponge.