Creating with local ingredients

by Dawn Lambert Bananas, pineapple, coconut and macadamia nuts are ubiquitous here in Hawaii. Creating baked items with these local ingredients are the perfect complement to the breakfasts prepared at Volcano Village Lodge. Here is a banana bread recipe from allrecipes.com that I’ve adapted for our guests. Enjoy it at home and remember your wonderful time in Hawaii! Hawaiian Banana Nut Bread INGREDIENTS: 3 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon ground cinnamon 3 eggs, beaten 2 cups mashed very ripe banana 2 teaspoons vanilla extract 1/2 teaspoon salt 2 cups white sugar 1 cup chopped macadamia nuts 1 cup applesauce 1 (8 ounce) can crushed pineapple, drained 1 cup flaked coconut DIRECTIONS: Preheat oven to 350 degrees F (175 degrees C). Grease two 9×5 inch loaf pans. In a large mixing bowl, combine the flour, salt, baking soda, sugar and cinnamon. Add the macadamia nuts, eggs, applesauce, banana, pineapple, vanilla, and coconut; stir just until blended. Pour batter evenly into the prepared pans. Bake at 350 degrees F (175 degrees C) for 60 minutes, or until a tooth pick inserted into the center of a loaf comes out clean. Cool in the pan for 10 minutes, and then remove to a wire rack to cool completely.