Hawaiian Bread

By RogRot

This recipe makes two regular 9x5 loaves of bread. The recipe also will fill 3 regular aluminum loaf pans for gift giving or 24 (or more) regular size muffins. My preference is one regular loaf and 12 muffins.

Ingredients

• 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

Preparation

Step 1

Preheat oven to 350F degrees. Grease two 9x5 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.