I was so honored when Amanda Dobbs sent me this recipe for Grandmama’s Hawaiian Nut Bread, 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.
Oh, my goodness! This recipe sounds delightful. Thank you, Mrs. Molcie, for being a shining light in your community and family — and thank you, Amanda, for letting the rest of us learn about your grandmother! I sure miss my grandmother, whom we called Mom and who made the best chocolate-on-chocolate cake around. 😉
I’ll be making this Hawaiian nut bread over the weekend — I foresee several gift recipients in my future 🙂
Sounds delicious…gotta try this immediately!
Loved the write-up: “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.
Determined lady as most of us are! 🙂
Sounds delightful. Can you use vanilla or almond extract instead of coconut extract?
oh Mrs Molcie! thank you so much for this wonderful recipe! i have a sneaking suspicion that this lovely family tradition will fast become one of my own family’s favorites, too!
Beth- This sounds so yummy and Mrs. Molcie sounds so special.
Judy – What a lovely story, and a beautiful tribute of love and adoration to a Grandmama from her granddaughter!! The recipe sounds delicious too!! Thanks for sharing, and may this story and tradition carry on for many, many years within the Dobbs family!! What a lovely tradition it is!!!
This looks delicious! I can’t wait to try it.
Oh My gosh! This is almost like my hummingbird cake recipe:
3 cups All purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups sugar
1 teaspoon ground cinnamon
3 eggs, beaten
3/4 cup vegetable oil
1 1/2 teaspoons vanilla extract
1 (8-ounce) can CRUSHED pineapple, undrained
1 cup chopped pecans
13/4 cups mashed banana
Cream Cheese Frosting
1/2 cup chopped pecans, toasted
Preheat oven to 350 degrees. Combine first 5 ingredients in a large bowl; add eggs and oil stirring until dry ingredients are moistened. Do not beat, Stir in vanilla, pineapple, 1 cup pecans, and bananas.
Pour batter into 3 greased and floured 9-inch round cake pans. Bake at 350 degrees for 23 to 28 minutes, or until a pick inserted in center comes out clean. Cool in pans 10 minutes; run a knife around edges of all 3 pans and remove cakes. Cool completely on wire racks.
Spread Cream Cheese Frosting between layers and on top and sides of cake. Sprinkle toasted pecans over top.
Cream Cheese Frosting
1/2 cup butter or margarine ( softened)
1 (8-ounce) package cream cheese (softened)
1 16 ounce package powdered sugar (sifted)
1 teaspoon vanilla extract
Cream butter, cream cheese and vanilla. Gradually add powdered sugar; beat until mixture is light and fluffy. Yield: about 3 cups.
I will have to try the bread recipe just to see! Thanks Christy.
This is not your recipe, John. It is copied from Southern Living, who published in February, 1978. Southern Living is recognized as the originating party for this recipe.
Southern Living published it but did not come up with it. They are currently seeking out the originator (according to their Facebook page). As a former editor at large for Southern Living I’m pretty familiar with their recipe publication process and they are usually (and rightfully) credited with helping spread recipes about and often given credit for them as a result.
A few of my recipes that were originally published under my name in the magazine have appeared in their cookbooks with the same titles, photos, and word for word instructions but the credit is no longer listed, so I can see how people would think they originated the recipe. Once something is published in the mag, it generally becomes a “Southern Living recipe” and they share it as they such.
Either way, it was sweet of you to share your recipe John and I’m sure we all appreciate it!