Hawaiian Banana Bread Recipe

There is something truly magical about the Hawaiian Banana Bread Recipe that brings together tropical flavors in a warm, comforting loaf. Imagine the sweet aroma of ripe bananas mingling with the subtle tartness of crushed pineapple and the tropical crunch of shredded coconut and macadamia nuts. This bread boasts a moist, tender crumb with a hint of cinnamon spice, making it perfect for a breakfast treat or afternoon snack. Once you make this recipe, it will surely become one of your favorite go-to banana bread variations that brighten up any moment with a taste of the islands.

Ingredients You’ll Need

The beauty of this recipe lies in its simple yet thoughtfully chosen ingredients, each playing a vital role in crafting that perfect balance of flavor, texture, and tropical flair. From the ripe bananas to the crunchy macadamia nuts, every component adds its own special touch to the bread.

• Ripe bananas (2 to 3): Provides natural sweetness and moisture, the star ingredient that makes the bread soft and flavorful.
• Unsweetened crushed pineapple (1/2 cup): Adds a juicy tropical tang that lifts the flavor profile beautifully.
• Unsweetened shredded coconut (1/4 cup): Brings a chewy texture and classic Hawaiian flavor element.
• Chopped macadamia nuts (1/4 cup, optional): Offers crunchy contrast and a buttery richness.
• All-purpose flour (1 3/4 cups): The foundation that gives structure to the bread.
• Baking soda (1 teaspoon): Helps the bread rise but should be used precisely for perfect texture.
• Salt (1/2 teaspoon): Balances sweetness and enhances flavors.
• Ground cinnamon (1/2 teaspoon): Adds a warm, comforting spice that complements the tropical fruits.
• Unsalted butter (1/2 cup): Softened to create a rich and tender crumb.
• Granulated sugar (1 cup): Sweetens the bread without overpowering the natural fruit flavors.
• Large eggs (2): Bind the ingredients together and add moisture.
• Vanilla extract (1 teaspoon): Enhances all of the flavors with its sweet aroma.
• Buttermilk or milk (1/4 cup): Adds extra moisture and tenderizes the crumb.

How to Make Hawaiian Banana Bread Recipe

Step 1: Preheat and Prepare Your Pan

Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal. This ensures your beautifully baked bread won’t stick and will come out perfectly shaped every time.

Step 2: Whisk the Dry Ingredients

In a medium bowl, combine the all-purpose flour, baking soda, salt, and ground cinnamon. Whisking these together helps distribute the leavening agent evenly throughout the batter and blends the aromatic cinnamon with the flour for consistent flavor in every bite.

Step 3: Cream Butter and Sugar

Using a large bowl, beat the softened butter and granulated sugar until light, fluffy, and creamy. This process incorporates air into the mixture, setting the stage for a tender and airy bread crumb that melts in your mouth.

Step 4: Incorporate Wet Ingredients

Add the eggs one at a time, mixing well after each addition to keep the batter smooth and uniform. Fold in the mashed bananas, drained crushed pineapple, shredded coconut, and vanilla extract, blending together to form a rich, tropical-flavored base that’s bursting with island vibes.

Step 5: Combine Dry and Wet Mixtures

Gradually add the dry flour mixture to the wet ingredients, stirring gently until just incorporated. Overmixing can cause toughness, so combine with care. Next, stir in the milk or buttermilk for extra moisture, and fold in the chopped macadamia nuts if using, which add delightful crunch and flavor depth.

Step 6: Bake to Golden Perfection

Pour the batter into your prepared loaf pan and smooth the top. Bake for 60 to 70 minutes until a toothpick inserted into the center comes out clean. If the bread is browning too quickly on top, loosely tent it with aluminum foil in the last 15 minutes to prevent burning while allowing it to finish baking thoroughly.

Step 7: Cool and Enjoy

Once baked, let the bread cool in the pan for 10 minutes to firm up a bit, then transfer it to a wire rack to cool completely. This cooling step lets the flavors develop and the texture set perfectly before slicing.

How to Serve Hawaiian Banana Bread Recipe

Garnishes

Enhance your Hawaiian Banana Bread Recipe by topping slices with a pat of butter, a drizzle of honey, or a sprinkle of toasted coconut flakes. These small touches elevate the tropical flavors and add a lovely finishing sparkle to each bite.

Side Dishes

This banana bread pairs wonderfully with fresh tropical fruit like pineapple chunks, mango slices, or even a spoonful of coconut whipped cream. For a breakfast spread, serve alongside a cup of strong coffee or a refreshing iced tropical tea for a true island-inspired experience.

Creative Ways to Present

Turn this classic bread into a showstopper by slicing it thick and lightly toasting the pieces. Serve with a scoop of vanilla ice cream for dessert or cut into cubes for delicious banana bread French toast. You can even layer it as a base in a trifle for a unique Hawaiian-inspired treat.

Make Ahead and Storage

Storing Leftovers

Once cooled, wrap your Hawaiian Banana Bread tightly in plastic wrap or store it in an airtight container at room temperature to keep it moist and fresh. It will hold up well for 3 to 4 days, making it a perfect make-ahead snack or breakfast option.

Freezing

For longer storage, slice the bread and place the pieces in a freezer-safe bag or container. Frozen banana bread maintains its flavor and texture for up to 3 months. Thaw slices at room temperature or toast them directly from frozen for a quick and delicious treat.

Reheating

Reheat slices gently in a toaster or microwave until warm. This revives the moistness and aroma, just like it was freshly baked. A quick reheat makes enjoying this Hawaiian Banana Bread Recipe an everyday delight, whether for breakfast or an afternoon snack.

FAQs

Can I substitute the buttermilk with regular milk?

Absolutely! If you don’t have buttermilk on hand, regular milk works well in this recipe. Adding a little vinegar or lemon juice to the milk can mimic buttermilk’s tangy effect to keep the bread tender.

Are the macadamia nuts necessary?

The macadamia nuts are optional but highly recommended for their buttery crunch and authentic Hawaiian touch. You can leave them out if you prefer a nut-free version or swap for other nuts like walnuts or pecans.

How ripe should the bananas be?

For maximum flavor and sweetness, use very ripe bananas with plenty of brown spots. The softer and sweeter the bananas, the more moist and flavorful your banana bread will be.

Can I make this bread gluten-free?

You can try substituting the all-purpose flour with a gluten-free flour blend made for baking. Just keep in mind that texture and rise might vary slightly, so it’s best to choose a blend that contains xanthan gum or a similar binder.

What is the best way to store leftovers to keep the bread moist?

Wrapping the bread tightly in plastic wrap or storing it in an airtight container at room temperature is ideal. Avoid refrigerating as it can dry out the bread, but freezing works great for longer storage.

Final Thoughts

If you’re searching for a delightful twist on classic banana bread that transports you straight to a tropical paradise, this Hawaiian Banana Bread Recipe is your new best friend. Its vibrant combination of flavors and textures is irresistible, making every bite a small celebration. Give it a try and share it with loved ones—it’s sure to become a cherished favorite in your baking rotation!

Hawaiian Banana Bread Recipe

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• Author: admin
• Total Time: 1 hour 20 minutes
• Yield: 1 loaf (approx. 10-12 slices) 1x
• Diet: Vegetarian

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Description

This Hawaiian Banana Bread is a moist, flavorful twist on the classic banana bread, featuring ripe bananas, crushed pineapple, shredded coconut, and optional macadamia nuts for added texture and tropical taste. Perfect for breakfast, brunch, or a sweet snack, this loaf combines the sweetness of fruit and richness of butter to create a delicious treat that captures the essence of island flavors.

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Ingredients

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Fruits and Nuts

• 2 to 3 ripe bananas, mashed
• 1/2 cup unsweetened crushed pineapple, drained
• 1/4 cup unsweetened shredded coconut
• 1/4 cup chopped macadamia nuts (optional)

Dry Ingredients

• 1 3/4 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
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup buttermilk or milk

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Instructions

1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
2. Prepare the dry ingredients: In a medium bowl, whisk together all-purpose flour, baking soda, salt, and ground cinnamon. Set this mixture aside for later use.
3. Mix the wet ingredients: In a large bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy. Beat in the eggs one at a time, ensuring each is well incorporated before adding the next. Then stir in the mashed bananas, crushed pineapple, shredded coconut, and vanilla extract until evenly combined.
4. Combine dry and wet ingredients: Gradually add the dry ingredient mixture into the wet ingredients, mixing just until combined to avoid overmixing. Next, stir in the buttermilk or milk to add moisture, and fold in the chopped macadamia nuts if using.
5. Bake the banana bread: Pour the batter into the prepared loaf pan, smoothing the top evenly. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center of the loaf comes out clean. If the top begins to brown too quickly, loosely cover the bread with aluminum foil during the last 15 minutes of baking to prevent over-browning.
6. Cool: Allow the banana bread to cool in the pan for about 10 minutes to set, then transfer it to a wire rack to cool completely before slicing. This helps retain moisture and improves texture.
7. Serve: Slice and enjoy this tropical-inspired banana bread as a delicious breakfast treat, brunch option, or sweet snack any time of day.

Notes

• Use very ripe bananas for the best natural sweetness and moist texture.
• Make sure to drain the crushed pineapple well to prevent excess moisture in the batter.
• For a nut-free version, omit the macadamia nuts.
• If you don’t have buttermilk, you can substitute with milk mixed with 1 teaspoon of lemon juice or vinegar.
• Covering the bread with foil towards the end of baking prevents over-browning while ensuring it is fully cooked.
• Store leftover banana bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.

• Prep Time: 15 minutes
• Cook Time: 65 minutes
• Category: Baking
• Method: Baking
• Cuisine: American