Hawaiian Nut Bread
|Sugar||2⁄3 Cup (10.67 tbs)|
|Vegetable shortening||1⁄3 Cup (5.33 tbs)|
|Mashed ripe bananas||1 Cup (16 tbs)|
|Canned crushed pineapple||8 Ounce, drained (1 Can)|
|Chopped macadamia nuts||1⁄2 Cup (8 tbs)|
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||1 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Butter/Cream cheese||2 Tablespoon (At Room Temperature)|
Preheat oven to 350°F (175°C).
Grease a 9" x 5" loaf pan.
In a large bowl, cream sugar and shortening until fluffy; beat in eggs.
Stir in mashed bananas, drained pineapple and nuts.
In a medium bowl, combine flour, baking powder, baking soda and salt.
Stir into banana mixture until smooth.
Spoon into prepared pan.
Bake for 50 to 60 minutes in preheated oven.
Remove from pan; cool on a rack.
Wrap airtight in foil or plastic wrap; let stand overnight for easy slicing.
To serve, cut into 1/4- to 1/2-inch slices.
Spread with butter or cream cheese.
Cut each slice in half, quarters or fingers.