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Steamed Hawaiian Bread

 Steamed Hawaiian Bread
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
6 ServingsPrep: 20 min. Cook: 45 min. + standing


  • 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


  • 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,

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Steamed Hawaiian Bread (continued)

Nutritional Facts: 29 g carbohydrate, 2 g fiber, 4 g protein.