Banana and Aloha Bread

Banana Bread
6 Large or 8 Medium Bananas, very ripe
4 Eggs
2 Cups Sugar
¾ Cup Oil
4 Cups Flour
1 Teaspoon Soda
2 Teaspoon Salt
2 Teaspoons Baking Powder
½ Cup Walnuts, Chopped

Preheat oven to 325 degrees F. Prepare 2 large loaf pans by greasing and flouring well. Set aside. Peel bananas and place in a large mixing bowl; mix until bananas are mashed. Add eggs, sugar, and oil to the bananas and mix until well blended. In a separate bowl, mix flour, soda, salt, and baking powder. Add this mixture to the banana mixture. Mix together until the ingredients are blended. Add the nuts and mix briefly. (Over mixing causes tunnels and a coarse texture.)
Pour into prepared pans. Bake for 50 to 60 minutes or until wooden toothpick inserted in center comes out clean. Makes 2 loaves.

Note: You can make smaller loaves if desired. Adjust baking time according to size; the smaller the loaf the shorter the baking time.

Aloha Bread
1 Cup Butter
2 Cups Sugar
4 Eggs
1 Cup Mashed Bananas
4 Cups all-purpose Flour
2 Teaspoons Baking Powder
1 Teaspoon Salt
1 Teaspoon Soda
1 20-Ounce Can Crushed Pineapple, Undrained
¾ Cup Chopped Pecans
1 Cup Coconut

Preheat oven to 325 degrees F. Grease 2 large 8×4-inch loaf pans. Set aside. In a large mixing bowl, cream butter, and sugar. Add eggs. Stir in bananas. In separate bowl mix flour, baking powder, soda, and salt, then add to banana mixture. Blend well, but be careful not to over mix. (Over mixing causes tunnels and a coarse texture) Add pineapple, pecans, and coconut and mix together on low speed until blended. Pour into prepared pans. The pans should each be two-thirds full. Bake for 60 to 80 minutes.

Makes 2 large loaves.

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