Steamed Hawaiian Bread Recipe

Steamed Hawaiian Bread Recipe photo by Taste of Home

Read reviews (2)

Rate recipe

This unique steaming method produces a moist and flavorful loaf of bread without overheating your kitchen. You’ll love the mild sweetness of banana and coconut. Roxanne Chan - Albany, CA

This recipe is:

Healthy

[X]

Rate Steamed Hawaiian Bread Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Steamed Hawaiian Bread Recipe

Prep: 20 min. Cook: 45 min. + standing

Yield: 6 Servings

20 45 65

Ingredients

3/4 cup all-purpose flour
1/2 cup ground almonds, toasted
1/4 cup flaked coconut
1 teaspoon baking powder
1/4 teaspoon baking soda
1/3 cup coconut milk
1/4 cup honey
3 tablespoons mashed ripe banana
1/4 teaspoon coconut extract

Directions

In a large bowl, combine the first five ingredients. Combine the coconut milk, honey, banana and extract; stir into dry ingredients just until moistened. Pour into a 2-cup stoneware dish or bowl coated with cooking spray; cover with foil.
Place on a rack in a deep kettle; add 1 in. of hot water to kettle. Bring to a gentle boil; cover and steam for 45-50 minutes or until a toothpick inserted near the center comes out clean, adding more water as needed.
Remove dish from kettle; let stand for 15 minutes before removing bread from dish. Yield: 1 loaf (6 wedges).

Nutritional Facts 1 wedge equals 197 calories, 8 g fat (4 g saturated fat), 0 cholesterol, 132 mg sodium, 29 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Steamed Hawaiian Bread in Healthy Cooking June/July 2009, p19

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Steamed Hawaiian Bread

Steamed Hawaiian Bread

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-2) of 2 reviews

Sort Reviews:

Reviewed on Jun. 08, 2010 by dirios99

This was very good. I did substitute sugar for the honey because I was out. I added about 2 tablespoons more banana just to use up what I had. It cooked up in about 25 minutes. I missed that you had to cover with foil. I just put a paper towel to catch any steam. I don't know if the changes contributed to the quick cooking but it was very good and it didn't heat up the kitchen. I found it to be more like a cake. Will make again.

Reviewed on Aug. 09, 2009 by rocnsox