The native delicacy known as Hawaiian loco moco is served in a variety of ways, but this one is my favorite. On Hawaii’s major island, I had this at a sports bar-cafe. Typically, they use Spam to make it. The use of leftover rice, cooked burgers, and sauce in a jar are further options for this dish.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr 5 mins |
| Additional Time: | 8 hrs 30 mins |
| Total Time: | 10 hrs 5 mins |
| Servings: | 10 |
| Yield: | 1 9×13-inch pan |
Ingredients
- ½ cup butter, divided
- 1 (16 ounce) loaf day-old French bread, cut into 1-inch cubes
- 1 cup chopped walnuts, divided
- 4 eggs
- 1 (14 ounce) can sweetened condensed milk
- 1 (14 ounce) can coconut milk
- 1 cup heavy cream
- 1 cup brown sugar
- 4 teaspoons vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- 1 pinch salt
- 4 very ripe bananas, mashed
Instructions
- Grease a 9×13-inch baking dish with 1 tablespoon of butter; place remaining butter in a saucepan over low heat to melt. Spread bread cubes out in the greased pan and drizzle melted butter over top.
- Place walnuts into a dry skillet over medium-low heat; cook and stir until walnuts turn a light golden brown and give off a toasted fragrance, about 2 minutes. Watch carefully so they don’t burn. Remove from heat and transfer walnuts into a bowl immediately to cool. Set walnuts aside.
- Beat eggs lightly in a large mixing bowl, just to break yolks, and mix in condensed milk, coconut milk, cream, brown sugar, vanilla, cinnamon, nutmeg, allspice, and salt. Whisk to thoroughly combine until smooth. Stir in mashed banana and 3/4 cup toasted walnuts. Pour the banana mixture evenly over bread cubes and push bread cubes into the mixture to coat well with the custard. Sprinkle with remaining 1/4 cup toasted walnuts. Cover the dish with plastic wrap and refrigerate, 8 to 12 hours.
- Preheat the oven to 350 degrees F (175 degrees C). Remove plastic wrap and cover the dish with foil.
- Bake in the preheated oven for 15 minutes, then remove the foil and return to the oven until the top is browned and the edges are pulling away from the pan, about 45 more minutes. Allow to cool before serving.
Nutrition Facts
| Calories | 734 kcal |
| Carbohydrate | 83 g |
| Cholesterol | 145 mg |
| Dietary Fiber | 4 g |
| Protein | 15 g |
| Saturated Fat | 23 g |
| Sodium | 460 mg |
| Sugars | 50 g |
| Fat | 40 g |
| Unsaturated Fat | 0 g |
Reviews
This is the best use of over ripe bananas that there is. Server with a rum raisin sauce on top! The only problem you’ll have is people will want you to make it all of the time
Absolutely fabulous!! I made as listed except I also added 1/2 cup of chocolate chips. Love the toasted walnuts — I’ve never toasted them before.
The flavor is just right. The only thing I would do next time is substitute the bread with flour. But overall its delicious!!
I use 3 bananas and vanilla pudding. I’ve made it twice. I would make it more often but I can’t stop eating it! It is the best dessert ever. Much better than just plain bread pudding or just plain banana pudding. ?
I can only give a 5 star review but this recipe deserves a 10 in my book. Loved it!
Instead of heavy cream, I used yoghurt and I added lemon zest. Delicious! Yummy!
This is my son’s favorite. He says “it is gooey and mushy and so yummy” and I must agree. I have tried a few other, more traditional bread pudding recipes, but I must admit this is my favorite as well. The combination of coconut milk and ripe banana is just so perfect with this comfy food textured mushy bread pudding. (I wouldn’t try this recipe with sliced bread as most traditional bread pudding recipes require. I think it may get just too mushy.) Serve warm with French vanilla ice cream.
I made this recipe without any changes and it was very good. I will be making this again. It was the taste of banana bread and very moist.
I never made bread pudding before so at 70 I continue to learn. Because I am a diabetic, I decided to use maple syrup instead of the brown sugar but the rest of the recipe was followed. The smell coming out of the oven was divine and the taste was sensational. I will be making this more frequently.
Made a caramel sauce to drizzle on top….out of this world. Otherwise didn’t change a thing.
Yum! This was first attempt at a bread pudding and my whole family enjoyed it. A couple of minor changes due to what I had on hand – almonds instead of walnuts, cows milk instead of coconut milk, and only 3 bananas. The banana discolouring on top while it sat in the fridge overnight didn’t look the best, but the taste was phenomenal. Will be making again for sure.
This is a fantastic recipe and quite easy to make. I added chocolate chips which made it even more decadent, but they weren’t necessary as the ingredients are so wonderful. Note: I didn’t know enough to read the instructions on my can of coconut milk. Open it from the bottom and carefully as there will likely be a mix of liquid and solid inside.
Followed the directions to the letter with one exception. I had whipping cream on hand instead of heavy cream so I used 1c. whipping cream. Turned out very well. Great banana taste and the nuts are a must. I bought a French loaf then took it out of the bag and set it on the counter overnight to get nice and dry on the outside. That made it easy to slice into the cubes. It soaked for about 10 hours before baking.
Loved it. Makes a nice big pan, so perfect for when company is coming. I like more spice, but that is just my taste. I think currants would be a nice addition too.
I thought it was delicious! Next time I will use slightly less milk,add 5min to cook time and finish with powdered sugar!
Excellent Recipe. Followed recipe except added some raisins and only let it soak for 1 hour (we couldn’t wait to eat it). It came out fabulous, so tasty. Will make again.
My favorite way to use up old bananas and the collection of bread heels that live in my freezer. This always gets lots of compliments and is still good when cutting the sugar in half, subbing milk for cream, etc. Very forgiving set of ingredients. Don’t forget the toasted walnuts! They add a lot!
Simply unbelievable in wonderful flavor … everything combined into a thoroughly delightful dessert. The recipe was easy to put together! I’m looking forward to presenting this superb dish to my best friends.
I made this recipe tonight and it was delicious. I read some of the reviews and yes it is very heavy and dense which thats what I expected, I make a lot of desserts from Jamaica and a lot of their cakes are dense and heavy which I knew it would be perfect for my husband being from Jamaica. In mine I added raisins and I wanted something sweet tonight so I didn’t wait for the next day to bake it I let it sit for an hour before putting it in the oven and it came out perfect.I made me and my husband a bowl of it with some vanilla ice cream and as we started eating it I looked at him and it was so good I wanted to slap him in the face. That’s how good it was I didn’t have no words at the time lol. This dessert is definitely going into my secret recipe vault and I’m sorry but I’m not going to share it with anyone lol. But I will be making it for all my friends and family and no one’s ever going to get this recipe. I’m so happy I came across this recipe it’s like totally awesome I ate so much of it my eyes are bulging right now so I need to go sleep this off. when i make banana pudding I always use leftover bread i don’t like to use a new loaf so I had some stale bread bread that was the ends of white bread, wheat baguette, stale hot dog and hamburger rolls.some stale some soft and I just broke it all up in the followed the recipe and it came out perfectly. you can’t even tell what is what in the recipe so to me the bread doesn’t make a difference.
It was delicious. I will try adding shredded coconut next time for more coconut flavor. I hope will be moist just like this time.
This is a great dessert. I omitted the walnuts and put in chocolate chips. I was also very generous with the vanilla essence and the cinnamon. I sprinkled demerara sugar as soon as it came out of the oven. It gave it a nice crunch. I used left over bread rolls from a barbecue. I don’t think it matters what kind of bread one uses. Highly recommend. It cuts up great into squares making it easy to serve for a buffet.