Best 3 Aloha Bread Recipes

Aloha bread, also known as Hawaiian sweet bread, is a delicious and versatile bread that can be enjoyed for breakfast, lunch, or dinner. Its soft and fluffy texture, along with its slightly sweet flavor, makes it a favorite among people of all ages. The bread is often served with butter, jam, or fruit, and can also be used to make sandwiches, french toast, or bread pudding. With its tropical flavors, aloha bread is a perfect way to add a taste of paradise to your next meal.

Let's cook with our recipes!

ALOHA QUICK BREAD

Aloha Quick Bread image

This recipe has been a family favorite for several years. The addition of coconut, orange peel, pineapple and nuts gives a new twist to a loaf of banana bread. It's so good I sometimes serve slices of it for dessert. -Lanita Anderson, Chesapeake, Virginia

Provided by Taste of Home

Time 1h35m

Yield 1 loaf.

Number Of Ingredients 14

Ingredients

1/2 cup butter, softened
1 cup sugar
2 large eggs, room temperature
1 cup mashed ripe bananas (about 2 medium)
1/4 cup whole milk
1 tablespoon grated orange zest
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sweetened shredded coconut
1/2 cup chopped nuts
1/2 cup crushed pineapple, drained

Steps:

Preheat oven to 350°. In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in banana, milk, orange zest and extracts. , Combine flour, baking soda and salt; add to the creamed mixture just until moistened. Fold in coconut, nuts and pineapple. Transfer to a greased 9x5-in. loaf pan. , Bake 1 hour and 20 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 239 calories, Fat 11g fat (6g saturated fat), Cholesterol 42mg cholesterol, Sodium 236mg sodium, Carbohydrate 33g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein.

ALOHA HAWAIIAN BANANA BREAD

Aloha Hawaiian Banana Bread image

I love this recipe because it uses really ripe bananas that you can catch on sale so it saves money and because Splenda works well in it. I've never tried the other national brands of artificial sweeteners, so I can't comment on how they'll work. You can also make this with regular sugar. If you do, OMIT the honey. Macadamias are very expensive, but wonderful in this recipe. Pecans and walnuts work just as well. Use either or a mixture of the two for an extra kick. Try it for breakfast with a cup of hot tea or coffee. This recipe yields 2 good size loaves so you can enjoy one now and freeze the other or pass it along to a friend.

Provided by dolphindreamer

Categories Quick Breads

Time 1h15m

Yield 2 loaves, 16 serving(s)

Number Of Ingredients 13

Ingredients

3 cups all-purpose flour or 3 cups bread flour
3/4 teaspoon salt
1 teaspoon baking soda
2 cups Splenda sugar substitute
1 teaspoon ground cinnamon
1 cup chopped nuts (macadamias are preferred)
3 eggs, beaten
1 cup canola oil or 1 cup olive oil
2 cups mashed ripe bananas
1 (8 ounce) can crushed pineapple, in its own juice, drained
2 teaspoons vanilla extract
2 tablespoons honey
bakers joy cooking spray (or extra flour and shortening)

Steps:

Your will need two (8 1/2x4 1/2x3) loaf pans.
Preheat oven to 350 degrees.
Spray two (8 1/2x4 1/2x3) loaf pans with Bakers Joy (or grease and flour) and set aside.
In a medium bowl, combine the first 5 ingredients and stir with a wire wh.isk to blend well.
Stir in nuts to combine and set aside.
In another bowl, combine the eggs, oil, mashed bananas, pineapple, vanilla and honey (if you're using Splenda) Stir lightly just to mix.
Add the wet ingredients to the dry and mix only enough to moisten the dry.
DO NOT overmix or your bread will be tough and heavy.
Its ok to have some lumps.
Spoon the dough into the two pans,making sure to divide it equally between the two.
Bake for about 1 hour to 1 hour 10 minutes.
A good rule of thumb is to check after about 50 minutes.
Insert a toothpick or bamboo skewer into the center to test for doneness.
This bread will crack--don't worry.
Once done, remove to wire racks and cool for about 10-12 minutes in pans.
Turn the bread out carefully onto the racks.
Allow it to sit for about 15 minutes upside down, then carefully turn right side up to finish cooling.
As with any bread, slice with a serrated knife and enjoy.
Just a note--if you use Splenda or any artificial sweetener, the shelf life will be shorter and texture may not be the same than if you had used real sugar.

ALOHA QUICK BREAD

Aloha Quick Bread image

A delicious oldie from Quick Cooking.

Provided by Jill Cooks

Categories Sweet Breads

Time 15m

Number Of Ingredients 14

Ingredients

1/2 c butter, softened
1 c sugar
2 eggs
1 c mashed bananas ( 2 medium)
1/4 c milk
1 Tbsp grated orange peel
1 tsp vanilla
1/2 tsp almond extract
2 c all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 c coconut
1/2 c chopped nuts
1/2 c crushed pineapple

Steps:

1. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in banana, milk, orange peel and extracts.
2. Combine flour, baking soda and salt; add to the creamed mixture just until moistened. Fold in coconut, nuts and pineapple. Transfer to a greased 9x5 inch loaf pan.
3. Bake at 350 for 1 hour and 20 minutes or until tested clean near the center. Cool for 10 minutes before removing from pan to a rack.
4. Makes 1 loaf.

Tips for Making the Best Aloha Bread:

Use high-quality bread flour for a chewy and flavorful loaf.
Make sure the pineapple juice is fresh and unsweetened.
Don't overmix the dough, or the bread will be tough.
Let the dough rise in a warm place until it has doubled in size.
Bake the bread in a preheated oven until it is golden brown.

Conclusion:

Aloha bread is a delicious and easy-to-make bread that is perfect for any occasion. With its sweet and tangy flavor, it is sure to be a hit with everyone who tries it. So next time you're looking for a delicious and unique bread to make, give aloha bread a try!