Steamed Hawaiian Bread Recipe
Steamed Hawaiian Bread Recipe photo by Taste of Home

Steamed Hawaiian Bread Recipe

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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
TOTAL TIME: Prep: 20 min. Cook: 45 min. + standing
MAKES:6 servings
Healthy Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Cook: 45 min. + standing
MAKES: 6 servings


  • 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

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.


  1. 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.
  2. 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.
  3. Remove dish from kettle; let stand for 15 minutes before removing bread from dish. Yield: 1 loaf (6 wedges).
Originally published as Steamed Hawaiian Bread in Healthy Cooking June/July 2009, p19

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Reviewed Jun. 8, 2010

"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."

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