Canyon Bakehouse Gluten Free Hawaiian Sweet Bread Review

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a tropical flavor while margarine is often less expensive.

macadamia nuts

🥗Healthier: walnuts

💰Cheaper: pecans

Walnuts provide a similar texture and flavor, while pecans are often more affordable.

coconut flakes

🥗Healthier: toasted oats

💰Cheaper: dried coconut

Toasted oats can add a similar crunch without the added sugar.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index, while white sugar is usually less expensive.

Preheat the oven to 350°F (175°C).

Grease a loaf pan with butter or cooking spray.

In a large bowl, mash the ripe bananas until smooth.

Add the melted butter to the mashed bananas and mix well.

Stir in the sugar and brown sugar until fully combined.

Add the eggs one at a time, mixing well after each addition.

Mix in the vanilla extract and combine thoroughly.

In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.

Gradually add the dry ingredients to the banana mixture, stirring until just combined.

Fold in the coconut flakes, chopped macadamia nuts, and pineapple.

Pour the batter into the prepared loaf pan.

Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.

Let the bread cool in the pan for 10 minutes before transferring to a wire rack.

Slice and serve warm or at room temperature.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens