This Hawaiian Nut Bread is a delightful twist on traditional quick breads, offering a moist crumb and rich tropical flavor without added refined sugar. Sweetened naturally with honey and ripe bananas, it’s infused with the bright acidity of crushed pineapple and the warmth of cinnamon. The addition of chopped nuts provides a satisfying crunch against the soft texture. Perfect for breakfast, brunch, or an afternoon snack with coffee, this bread is easy to mix up and bakes into a golden, aromatic loaf. ItâÂÂs a wholesome, comforting treat that brings a taste of the islands to your kitchen table.
Hawaiian Nut Bread – Sugar Free
Description
This Hawaiian Nut Bread is a delightful twist on traditional quick breads, offering a moist crumb and rich tropical flavor without added refined sugar. Sweetened naturally with honey and ripe bananas, it&# 226;ÂÂs infused with the bright acidity of crushed pineapple and the warmth of cinnamon. The addition of chopped nuts provides a satisfying crunch against the soft texture. Perfect for breakfast, brunch, or an afternoon snack with coffee, this bread is easy to mix up and bakes into a golden, aromatic loaf. ItâÂÂs a wholesome, comforting treat that brings a taste of the islands to your kitchen table.Ingredients
Directions
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Preheat oven to 325ðF (165ðC). Grease and flour two 9x5-inch loaf pans.
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Drain the crushed pineapple thoroughly in a sieve, pressing gently to remove excess juice.
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In a large bowl, whisk together the flour, baking soda, salt, and cinnamon.
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Stir the chopped nuts into the dry ingredients until evenly distributed.
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In a separate medium bowl, whisk together the eggs, honey, oil, vanilla, and mashed bananas until smooth.
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Pour the wet mixture and the drained crushed pineapple into the bowl with the dry ingredients.
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Gently stir the batter until just combined and moist; be careful not to overmix.
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Divide the batter evenly between the two prepared loaf pans.
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Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean.
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Let the loaves cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 2094.3kcal
- % Daily Value *
- Total Fat 130.1g201%
- Saturated Fat 16.1g81%
- Cholesterol 139.9mg47%
- Sodium 4927.7mg206%
- Total Carbohydrate 208.7g70%
- Dietary Fiber 11.7g47%
- Sugars 58.0g
- Protein 32.9g66%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure the pineapple is well-drained to prevent the bread from becoming too soggy. If the batter seems too thick, you can add a tablespoon of reserved pineapple juice, but usually, the moisture from the bananas and oil is sufficient.
For best flavor, use ripe bananas with brown spots. Macadamia nuts or walnuts work particularly well for this tropical twist.
Store the cooled bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. It can also be frozen for longer storage.
