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Hawaiian Nut Bread Recipe
|Sugar||2⁄3 Cup (10.67 tbs)|
|Vegetable shortening||1⁄3 Cup (5.33 tbs)|
|Mashed ripe bananas||1 Cup (16 tbs)|
|Canned crushed pineapple||8 Ounce, drained (1 Can)|
|Chopped macadamia nuts||1⁄2 Cup (8 tbs)|
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||1 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Butter/Cream cheese||2 Tablespoon (At Room Temperature)|
Serving size: Complete recipe
Calories 3177 Calories from Fat 1289
% Daily Value*
Total Fat 148 g228%
Saturated Fat 42.8 g214.2%
Trans Fat 9 g
Cholesterol 487.5 mg
Sodium 1717 mg71.5%
Total Carbohydrates 425 g141.8%
Dietary Fiber 23.1 g92.4%
Sugars 171.3 g
Protein 44 g87.3%
Vitamin A 24.7% Vitamin C 1.1%
Calcium 51.7% Iron 89.8%
*Based on a 2000 Calorie diet
Grease a 9" x 5" loaf pan.
In a large bowl, cream sugar and shortening until fluffy; beat in eggs.
Stir in mashed bananas, drained pineapple and nuts.
In a medium bowl, combine flour, baking powder, baking soda and salt.
Stir into banana mixture until smooth.
Spoon into prepared pan.
Bake for 50 to 60 minutes in preheated oven.
Remove from pan; cool on a rack.
Wrap airtight in foil or plastic wrap; let stand overnight for easy slicing.
To serve, cut into 1/4- to 1/2-inch slices.
Spread with butter or cream cheese.
Cut each slice in half, quarters or fingers.