I was so honored when Amanda Dobbs sent me this recipe, along with the story of her dear Grandmother who makes it for her. I know you’ll enjoy reading about the fascinating Mrs. Molcie as much as I did, and we’ll all be thankful for her every time we have this wonderful bread!
“Molcie Dobbs is a phenomenal woman. As a twenty-two year old (mind you, the age I am now), my grandmother had moved out of her family home and took a man’s job driving a forklift at TCI, the Tennessee Coal, Iron and Railroad Company. She put in an application every afternoon until she got the job, of which she knew nothing about.
There she met my grandfather, fell in love, and started the wonderful family I belong to. Her Hawaiian Banana Nut Bread is just like her—an average old-fashioned favorite, a kind that looks just like every other one on the outside. However, once you slice it open and experience it, you notice that there is something distinctly different and special about it, and her. Grandmama has been making this bread for about as long as I can remember. She uses this recipe to show her talent and her appreciation for numerous people around the community, including the garbage man who would pause his work just to roll her garbage can back to her house for her.
She is known for her Hawaiian Banana Nut Bread around our family and acquaintances; however, I know her for much more than that. Grandmama has taught me more about hard work, true love, and the importance of independence as a woman than I could have ever asked for. Every time I see banana nut bread, I think of Grandmama and how her special twist makes a very ordinary recipe extraordinary—just like Grandmama makes my very ordinary life that much more extraordinary, just by being in it.” ~Amanda Dobbs, Molcie’s Granddaughter
- 3 cups plain flour
- 2 cups sugar
- 1 teaspoon baking soda
- 1 teapoon salt
- 1 heaping teaspoon cinnamon
- 1 cup chopped pecans
- 1 cup shredded coconut
- 3 whisked eggs
- 2 cups mashed bananas
- 1-1/2 cups vegetable or canola oil
- 2 teaspoons vanilla
- 1 to 2 tsp coconut extract, to taste
- 8 oz can crushed pineapple, drained
- In large bowl, whisk together dry ingredients.
- In separate bowl, whisk together wet ingredients.
- Add wet mixture to dry mixture and stir with a spatula just until moistened.
- Pour into 2 greased and floured 5x9 inch loaf pans.
- Bake at 350 for 1 hour and 15 minutes. Cool in pans on wire rack for 10 minutes.
- Remove from pan to the wire rack and cool completely. Makes 2 loaves.
If a child shoots an arrow that reaches the top of a tall palm tree, then it must be that an elder person carved the arrow for him.