Hi, I am sorry to be a pain but would spmeone mind pointing me in the direction of the delicious recipe that was posted and much extalled.
I thought I had bookmarked it but it seems I didn't. I have tried every which way of searching for it on the site(can't remember the OP) but to no avail.
I have the bananas and the pineapple ready.. now all i need is the recipe!
Many thanks, Aileen

Author: bonniebroad
Date: 09/13/2005, 08:18 pm
Just for you, cmcfong!

HAWAIIAN BANANA BREAD:

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

Preheat oven to 350 degrees. Combine first 5 ingredients; stir in nuts. Combine remaining ingredients; add to flour mixture, stirring just until dry ingredients are moistened.

Spoon batter into 2 greased and floured 8-1/2 by 4-1/2 by 3-inch loaf pans. Bake for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans, and let cool on wire racks.


here's bonnie's recipe!!!

I made it over the weekend and cut back the sugar and added macademia nuts. It was delicious!

LN, THANK YOU! I shall make it right now. Wow what a quick response. it just sounds so delicious.
Buckeyemom. Thank you very much for your variation. We all love macademia nuts here so I am going to cook it your way next time.
This time it has been bookmarked!

Aileen, please let me know how it turns out for you! It's a great recipe in that you can make it your own ... use whatever kind of nuts you prefer, leave them out entirely or whatever. One trick I've learned is to lightly toast whatever nuts I use before I add them, and that makes the bread even better!

Buckeyemom, your version with Mac nuts sounds very good. Sometimes Macs are a little rich for me, but I have a friend who substitutes them in pecan pie, and loves it!

Bonnie, it is in the oven right now! that is, what remains of the mixture after I had samoled several spoonfuls of the batter first!
i shall let you know in 24 minutes.. and counting! The smell is fantastic. Good job I went for a longish run this morning and missed lunch, as I can sense that this bread isn't going to last long in our house!

sampled i mean.

It is delicious.Thank you very much indeed for sharing your lovely recipe .We have had a couple of slices already!

Aileen, however much you like it tonight, it will taste twice as good tomorrow. It needs to "settle" ... Glad you like it!

Keeping this travel related, I'm planning my next trip while I'm eating...

Any recipe that bonnie posts is a winner. I'm still making her peach cobbler from last year. So delicious!

This banana bread sounds delightful, using the pineapple. Must make it awfully moist!

BTW, I have a carrot cake recipe that uses pineapple as well. If anyone is interested, I'd be glad to pass it on.

Bon appetit!

Mmmm, I printed this out and look forward to having it.
I had the best recipe for Apple Cobbler that is different from the usual cobbler and it is lost in the move or in storage.
So while looking for one online, I found an Apple Pie with a Scone crust recipe.
I made it today- it is wonderful!
gotta do something with all those apples

I am eating more for breakfast! I am also keeeping in tune with this being a travel site as i have made it because my three children fly in to Houston today from the uk!!
So I shall be travelling this afternoon to the airport...(admittedly just to colect the kids!)

bonnie-I decreased the sugar to 1 cup in the recipe when I used the macademia nuts. 2 cups of sugar was just way too much for my taste. ;-) I found macadamia nuts at Kroger, they have them in 1/2 cup and 1 cup size packages now.

whoa, does this look good. I might have to make this for my little get together coming up...

Actually I did the same with the recipe.i used 1 cup of sugar and the bananas and pineapple kept it very sweet anyway. It is a delicious recipe and already a friend in Scotland has made it!
The problem is that whenerver I am in the kitchen I have a piece! My mum and dad are forever saying I am too thin so this should correct that!

How sweet we want something is such an individual thing. This recipe came from Southern Living Magazine, and I have never changed anything except for toasting the nuts lightly (I do that in all recipes calling for nuts now; a tip from the great Maida Heatter!) If I'm going to try less sugar in something, I usually take it down a quarter cup at a time, because it does affect the volume/texture of the finished product, but maybe in a bread like this, it doesn't matter that much. But, ladies, this IS a SOUTHERN recipe! (Remember our tea!!!)

Kopp, you are so sweet, and say such nice things! I'm glad you like my peach cobbler ....

Adding about 1/2 cup of flaked coconut and topping it off with a little cream cheese frosting isn't too bad either!

Did someone say peach cobbler?