Hawaiian Banana Bread Recipe

by

Introduction:

Hawaiian Banana Bread is a luscious, tropical upgrade to traditional banana bread. It combines the natural sweetness of ripe bananas with crushed pineapple, shredded coconut, and sometimes macadamia nuts to create a moist, fragrant loaf that transports your taste buds straight to the islands. Whether you enjoy it for breakfast, dessert, or a sweet afternoon treat, this banana bread is a sunny slice of paradise.

Origin:

Banana bread became popular in the United States during the 1930s, especially during the Great Depression, as a way to use overripe bananas. The Hawaiian version developed as tropical ingredients like pineapple, coconut, and macadamia nuts became more accessible and embraced by home bakers — especially in the Pacific Islands and tropical states like Hawaii and Florida.

Ingredients (Makes 1 loaf – 8 to 10 slices):

🍌 Main Ingredients:

  • 1 ¾ cups (220g) all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ tsp cinnamon
  • ½ cup (115g) unsalted butter, softened
  • ½ cup (100g) brown sugar
  • ¼ cup (50g) granulated sugar
  • 2 large eggs
  • 3 ripe bananas, mashed
  • 1 tsp vanilla extract
  • ½ cup (120ml) crushed pineapple, drained
  • ½ cup (45g) shredded sweetened coconut

Optional Add-Ins:

  • ½ cup chopped macadamia nuts or walnuts
  • ¼ tsp nutmeg
  • 1 tbsp honey or maple syrup for added sweetness
  • 1–2 tbsp plain Greek yogurt or sour cream for extra moistness
  • Sprinkle of turbinado sugar on top for crunch

Instructions:

Step 1 – Prepare:

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper (optional, for easy removal).
  2. In a medium bowl, whisk together flour, baking soda, salt, and cinnamon. Set aside.

Step 2 – Make the Batter:

  1. In a large bowl, cream the butter with the sugars until light and fluffy.
  2. Beat in eggs one at a time, followed by the vanilla.
  3. Mix in mashed bananas until smooth.
  4. Stir in the pineapple and coconut.

Step 3 – Combine and Bake:

  1. Gradually fold the dry ingredients into the wet mixture. Do not overmix.
  2. If using, fold in nuts or additional mix-ins.
  3. Pour batter into prepared pan and smooth the top.
  4. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
  5. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Tips for Success:

  • Use overripe bananas with brown spots — they add the most flavor and moisture.
  • Drain the crushed pineapple well to avoid a soggy loaf.
  • Don’t overmix once you combine wet and dry ingredients — this keeps the bread tender.
  • Toast coconut or nuts beforehand for extra depth of flavor.
  • Store in an airtight container at room temperature for 2–3 days, or refrigerate for up to a week.

Serving Recommendations:

  • Toast slices lightly and add a pat of butter or cream cheese.
  • Serve with a tropical fruit salad or a cup of coconut milk latte.
  • Great for brunch tables, potlucks, or as a thoughtful homemade gift.

Nutrition (Per Slice – Approximate):

  • Calories: 285
  • Carbohydrates: 38g
  • Sugars: 20g
  • Fat: 13g
  • Saturated Fat: 8g
  • Protein: 3g
  • Fiber: 2g
  • Sodium: 220mg

Note: Nutrition may vary depending on add-ins like nuts or yogurt.

Leave a Comment