Wilma’s Recipes: Hawaiian Pineapple Banana Bread

wilma's banana bread

Hawaiian Pineapple Banana Bread

(This one is Wilma’s specialty!  She says it’s best served with your favorite spread.)


  • 3 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon (or cinnamon and spice blend)
  • 3/4 teaspoon salt
  • 1 cup chopped pecans or walnuts
  • 3 eggs, beaten
  • 1 cup vegetable oil
  • 2 cups mashed ripe bananas (about 5)
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon banana extract
  • 1 can (8 ounces) crushed pineapple, drained



Preheat oven to 350 degrees.  In a large bowl, combine the flour, sugar, baking soda, cinnamon and salt; stir in pecans.  In a separate bowl, combine remaining ingredients; mix well.  Pour wet mixture into dry mixture, stirring just until dry ingredients are moistened.  Spoon batter into two greased and sugared 8″ x 4″ loaf pans.  Bake for about 60-65 minutes or until a wooden toothpick inserted into the center of a loaf comes out clean.  Cool in pans for 10 minutes; remove from pans and let cool on wire racks.

NOTE:  In Hawaii they’d use macadamia nuts, but pecans or walnuts are more affordable and work just as well.

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