Aloha Banana Bread

aloha bread

I don’t often make New Year’s resolutions because, let’s face it, if I was an organized person I would not need a resolution to keep me in line. No amount of lecturing to myself will result in an OCD organizing queen with shelf labels in the linen closet & properly alphabetized spice racks. I have my sticky-notes and that works for me. 

So, I’m setting a realistic goal for this year – keep working my way through these little Pillsbury Bake-Off cookbooks. I have about 30 book; I’ve blogged about 3 of them. Time to get moving. Every recipe I’ve tried so far has been a great success, so I’m happy to continue on with the project.

Today, I’m cooking a recipe for Aloha Bread from Junior winner Sharron Kollmeyer of Honolulu, Hawaii. This recipe is in the 12th Pillsbury Bake-Off cookbook. (I picked about 5 recipes to try from this book, but I had ugly bananas staring at me & it was time for them to go!)

Usually when switching an old recipe into a gluten free one, some adjustments need to be made with the amount of liquid. This one was perfect as written. Depending on what gluten free flour you are using, it may need more or less milk than is called for in the recipe.

I left out the 1 teaspoon vanilla extract only because I didn’t have any. It still tasted great.

pillsbury bake off 12

Ingredients:

  • 2 cups flour *see note below
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup butter
  • 1 cup sugar
  • 2 eggs
  • 2 very ripe bananas, mashed
  • zest of one orange
  • 1/4 cup milk
  • 1/2 teaspoon almond extract
  • 1 cup finely chopped coconut
  • 1/2 cup chopped nuts (I used macadamia)

Stir flour, soda and salt in mixing bowl. Set aside.

In large bowl, rub orange zest into sugar with a wooden spoon. This will help squeeze the oils out of the zest. Add butter and blend well.

Mix in eggs, then bananas. Whisk in milk and extract.

Stir in flour until blended well. Stir in coconut and nuts.

Scoop into 4 mini bread pans (well greased).

Bake at 350 degrees 40-45 minutes. Cool on wire rack.

* You can get the recipe I use for fluffy gluten-free flour in my little E-BOOK.

 Find more recipes from my Pillsbury cookbook adventure here.

Aloha Bread
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Ingredients
  1. 2 cups flour
  2. 1 teaspoon baking soda
  3. 1/2 teaspoon salt
  4. 1/2 cup butter
  5. 1 cup sugar
  6. 2 eggs
  7. 2 very ripe bananas, mashed
  8. zest of one orange
  9. 1/4 cup milk
  10. 1/2 teaspoon almond extract
  11. 1 cup finely chopped coconut
  12. 1/2 cup chopped nuts (I used macadamia)
Instructions
  1. Stir flour, soda and salt in mixing bowl. Set aside.
  2. In large bowl, rub orange zest into sugar with a wooden spoon. This will help squeeze the oils out of the zest. Add butter and blend well.
  3. Mix in eggs, then bananas. Whisk in milk and extract.
  4. Stir in flour until blended well. Stir in coconut and nuts.
  5. Scoop into 4 mini bread pans (well greased).
  6. Bake at 350 degrees 40-45 minutes. Cool on wire rack.
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Posted in Breakfast, Gluten Free Recipes and tagged , , .