Hawaiian Banana Bread – This 1970s recipe is a MUST TRY!

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athompson

Joined: Mar 2024
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Hawaiian Banana Bread – This 1970s recipe is a MUST TRY!


My fav loaf pan: https://amzn.to/3VWJa5x

Don’t know what to do with ripe bananas?
Today I’m making Hawaiian Banana Bread (Aloha Loaf), a recipe from the Del Monte Kitchens Cookbook. This turned out to be AMAZING and maybe the best banana bread recipe I have ever tried. It’s my new go-to!

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20 Comments

  1. When I was about 13, there was an Amish cookbook at our pharmacy that I REALLY wanted. I didn’t have enough money for it at the time, and when I did, it was sold out. It has always been the cookbook that got away and I’ve never escaped the un-buyer’s remorse.

    BUT! The one recipe I remember from flipping through the pages the day I decided I wanted to buy it has to do with bananas! Bread Soup! You tear up some bread into a bowl, add in smashed ripe banana, add some cream, half and half, or milk to your liking, add brown sugar and salt to taste, and smash the whole thing up. It’s like a soupy bread pudding. Lol. It sounds so weird, but I loved it! And you don’t have to turn on the ovenβ€”you eat it cold. Summer win!

  2. Getting rid of overripe bananas: Give banana pancakes with crispy bacon and maple syrup a try. I like to mash the bananas and stir them into the pancake batter

    2 1/3 cup flour
    2 tsp baking powder
    4 tbsp light brown sugar
    2 – 3 ripe bananas (2 large or 3 medium)
    3 large eggs
    3 Β½ tbsp soft butter
    Salt
    1 cup milk

    bacon
    ghee

    maple syrup

    Warm oven to 150 degrees. Heat large frying pan, add ghee and put bacon in until crisp. Put on plate with napkin to absorb excess grease. Keep warm in oven.
    In a bowl, mix the flour, baking powder and sugar with a pinch of salt. Make a well in the centre and add the mashed banana, eggs, butter and milk. Whisk to a smooth batter without any flour lumps. Put baked pancakes in oven to keep warm.

  3. Ohhhh I'm so very going to make this! But I'm absolutely going to add a dash of almond extract and no one can stop me. May try it with a more fresh-ish (frozen grated maybe?) kind of coconut. I love coconut so much but the dried stuff.. not so much. Can't wait!

  4. I do a carrot-coconut-pineapple cake that just cannot be beat~! Maybe next time I will add a banana to it. I bet you were supposed to drain those pineapples and that is why it took longer [or partially drain them]. That does look terrific and I loved those 'caramelized edges' on everything, lol. btw, I am sure as a baker you realize this but you can easily chop up chunks or slices of pineapple for crushed ~ less stress driving around store to store. Thanks for this idea. Will definitely make~!!