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Aloha Quick Bread

 Aloha Quick Bread
This recipe has been a family favorite for several years. The addition of coconut, orange peel, pineapple and nuts gives a new twist to a loaf of banana bread. It's so good I sometimes serve slices of it for dessert. -Lanita Anderson, Chesapeake, Virginia
16 ServingsPrep: 15 min. Bake: 80 min. + cooling

Ingredients

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 cup mashed ripe bananas (about 2 medium)
  • 1/4 cup milk
  • 1 tablespoon grated orange peel
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup flaked coconut
  • 1/2 cup chopped nuts
  • 1/2 cup crushed pineapple, drained

Directions

  • Preheat oven to 350°. In a bowl, cream butter and sugar. Add
  • eggs, one at a time, beating well after each addition. Beat in
  • banana, milk, orange peel and extracts.
  • Combine flour, baking soda and salt; add to the creamed mixture just
  • until moistened. Fold in coconut, nuts and pineapple. Transfer to a
  • greased 9x5-in. loaf pan.
  • Bake 1 hour and 20 minutes or until a toothpick inserted in center
  • comes out clean. Cool 10 minutes before removing from pan to a wire

2 of 2

Aloha Quick Bread (continued)

Directions (continued)

  • rack. Yield: 1 loaf.
Nutritional Facts: 1 serving (1 slice) equals 239 calories, 11 g fat (6 g saturated fat), 42 mg cholesterol, 236 mg sodium, 33 g carbohydrate, 1 g fiber, 4 g protein.