Hawaiian Banana Bread Recipe
If you’re craving a taste of the tropics in every bite, this Hawaiian Banana Bread is just what you need. Imagine classic banana bread, but with a sunny upgrade: juicy pineapple, sweet coconut, and buttery macadamia nuts all mingle with ripe bananas for a loaf that’s moist, fragrant, and bursting with flavor. It’s the perfect treat for breakfast, snacking, or whenever you need a little island-inspired pick-me-up!
Ingredients You’ll Need
Every ingredient in this Hawaiian Banana Bread works its magic to create a loaf that’s tender, flavorful, and uniquely tropical. Simple pantry staples combine with a few fun add-ins to make this recipe both easy and unforgettable—each one brings something special, whether it’s extra moisture, a hint of crunch, or a pop of sweetness.
- All-purpose flour: The foundation of the bread, giving it structure and a soft crumb.
- Baking soda: Helps the loaf rise beautifully for that perfect dome.
- Salt: Balances the sweetness and enhances all the flavors.
- Ground cinnamon: Adds a warm, subtle spice that pairs perfectly with banana.
- Unsalted butter (softened): Delivers richness and keeps the bread moist and tender.
- Granulated sugar: Sweetens the loaf just right without overpowering the tropical notes.
- Large eggs: Bind everything together and give the bread its lovely texture.
- Vanilla extract: Rounds out the flavors with a gentle, aromatic note.
- Sour cream: Adds tanginess and extra moisture, helping to create a soft crumb.
- Ripe bananas (mashed): Star of the show—choose bananas with brown spots for the sweetest flavor.
- Crushed pineapple (drained): Brings juiciness and a delightful hint of tartness.
- Shredded sweetened coconut: Infuses the bread with tropical sweetness and a chewy texture.
- Chopped macadamia nuts (optional): For a buttery crunch that takes the loaf over the top!
How to Make Hawaiian Banana Bread
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F. Then, grease a 9×5-inch loaf pan with butter or nonstick spray. This ensures your Hawaiian Banana Bread slides out easily and bakes evenly every time.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Whisking helps distribute the leavening and spices evenly, so you get a perfectly textured loaf with flavor in every bite.
Step 3: Cream Butter and Sugar
In a large bowl, cream the softened butter and sugar together until the mixture is light and fluffy. This step is key for a tender crumb—take a minute or two to really get some air into the mixture!
Step 4: Add Eggs, Vanilla, and Sour Cream
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream, which add richness and keep the bread incredibly moist.
Step 5: Add Bananas and Pineapple
Mix in the mashed bananas and drained crushed pineapple. These two bring the signature flavor and moisture that make Hawaiian Banana Bread so irresistible. Be gentle so the bread stays tender.
Step 6: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, stirring just until combined. Overmixing can make banana bread tough, so stop as soon as you don’t see streaks of flour.
Step 7: Fold in Coconut and Macadamia Nuts
Gently fold in the shredded coconut and, if you like a bit of crunch, the chopped macadamia nuts. This is where that tropical flair really shines!
Step 8: Bake
Pour the batter into your prepared pan and smooth the top. Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean. The top should be golden and your kitchen will smell absolutely amazing.
Step 9: Cool and Enjoy
Let your Hawaiian Banana Bread cool in the pan for about 10 minutes before turning it out onto a wire rack to cool completely. This helps the loaf set up so it slices beautifully.
How to Serve Hawaiian Banana Bread
Garnishes
Dress up each slice with a sprinkle of toasted coconut, a drizzle of honey, or a dusting of powdered sugar for extra flair. For a truly island-inspired finish, try a few extra chopped macadamia nuts on top—or even a dollop of whipped cream if you’re feeling fancy!
Side Dishes
This bread pairs beautifully with a side of fresh tropical fruit, like pineapple or mango, and a cup of hot coffee or herbal tea. For a more indulgent breakfast, serve it with creamy Greek yogurt and a handful of berries.
Creative Ways to Present
Hawaiian Banana Bread makes a lovely gift—wrap a cooled loaf in parchment and tie with twine for a homemade touch. You can also slice and toast it for a crunchy treat, or cube it up for a fun brunch platter with fruit and spreads.
Make Ahead and Storage
Storing Leftovers
To keep your Hawaiian Banana Bread fresh, wrap it tightly in plastic wrap or store in an airtight container at room temperature. It stays moist and delicious for up to three days—if it lasts that long!
Freezing
This bread freezes beautifully. Wrap individual slices or the whole loaf tightly in plastic wrap, then stash in a freezer-safe bag. It’ll keep its flavor and texture for up to two months, making it perfect for meal prep or surprise guests.
Reheating
For the freshest taste, reheat slices in the microwave for 10 to 15 seconds or pop them in a toaster oven until warm. The flavors come alive and the texture is just like freshly baked.
FAQs
Can I use frozen bananas?
Absolutely! Thaw your bananas completely and drain any excess liquid before mashing. They’ll be extra sweet and perfect for Hawaiian Banana Bread.
What can I use instead of sour cream?
Plain Greek yogurt is a great substitute for sour cream, offering the same tang and moisture to keep your bread soft.
Do I have to add the macadamia nuts?
Nope! The nuts are optional. If you prefer a nut-free loaf, simply leave them out—the bread will still be rich and flavorful.
How do I know when my banana bread is done?
Insert a toothpick into the center of the loaf; if it comes out clean or with just a few crumbs, your Hawaiian Banana Bread is ready to come out of the oven.
Can I make this recipe into muffins?
Yes! Divide the batter among muffin tins and bake at 350°F for about 20 to 25 minutes. You’ll get adorable, portable Hawaiian Banana Bread muffins—perfect for on-the-go snacking.
Final Thoughts
If you’re ready to bring a bit of aloha into your kitchen, give this Hawaiian Banana Bread a try. It’s a guaranteed crowd-pleaser, packed with unbeatable tropical flavor, and sure to become a favorite in your baking rotation. Enjoy every sweet, sun-kissed slice!
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Hawaiian Banana Bread Recipe
- Total Time: 1 hour 15 minutes
- Yield: 10 slices 1x
- Diet: Vegetarian
Description
This Hawaiian Banana Bread is a tropical twist on the classic banana bread, combining ripe bananas, crushed pineapple, shredded coconut, and optional macadamia nuts for a moist, flavorful treat perfect for breakfast or a snack.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 3 ripe bananas, mashed
- 1/2 cup crushed pineapple, drained
Add-ins
- 1/2 cup shredded sweetened coconut
- 1/2 cup chopped macadamia nuts (optional)
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan with butter or non-stick spray to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon until well combined.
- Cream Butter and Sugar: In a large bowl, use a mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy, which usually takes about 3-4 minutes.
- Add Eggs and Flavorings: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract and sour cream to enrich the batter.
- Incorporate Fruits: Mix in the mashed ripe bananas and drained crushed pineapple, blending them evenly throughout the wet ingredients.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet blend, stirring gently until just combined to avoid overmixing which can toughen the bread.
- Add Coconut and Nuts: Fold in the shredded sweetened coconut and chopped macadamia nuts if you’re using them, distributing them evenly through the batter.
- Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Allow the bread to cool in the pan for 10 minutes before removing it onto a wire rack to cool completely, ensuring it sets perfectly before slicing.
Notes
- For enhanced flavor, lightly toast the shredded coconut and macadamia nuts before folding them into the batter.
- This banana bread freezes well; slice it, wrap tightly in plastic wrap, and store in a freezer bag for up to 2 months.
- Ensure pineapple is well-drained to avoid a soggy texture in the bread.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: Hawaiian-American
Nutrition
- Serving Size: 1 slice (about 70g)
- Calories: 320
- Sugar: 22g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
