hawaiian banana bread recipe

Written ByJenny Smyth Posted on
hawaiian banana bread recipe
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The Best hawaiian banana bread recipe

I’ve always been a fan of traditional Hawaiian banana bread, and I’m excited to share my favorite recipe with you. This sweet bread is a staple in many Hawaiian households, and for good reason – it’s moist, flavorful, and perfect for snacking or serving at gatherings.

The addition of chopped nuts and a hint of spice gives it a unique twist that sets it apart from other banana bread recipes. I love making this bread for my family because it’s easy to customize with their favorite mix-ins, and it’s always a crowd-pleaser.

Whether you’re looking for a simple breakfast treat or a satisfying snack to fuel your day, this Hawaiian banana bread recipe is sure to become a favorite in your household too. One of the best things about this recipe is that it’s incredibly versatile – you can serve it warm with butter or whipped cream, or enjoy it as a snack on its own.

I’ve even used it as a base for creative desserts like banana bread French toast or banana bread ice cream sundaes. The possibilities are endless when you have this recipe in your repertoire!

Hawaiian Banana Bread

Hawaiian Banana Bread

4.9 from 588 votes

This moist and flavorful banana bread is infused with the tropical tastes of Hawaii. Crushed pineapple and macadamia nuts add texture and sweetness, making it a perfect breakfast or snack.

Prep Time15 mins
Cook Time60 mins
Resting Time0 mins
Total Time1 hr 15 mins
Servings: 10Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Banana Bread

2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup mashed ripe bananas (about 3 bananas)
1/2 cup crushed pineapple, drained
1/2 cup chopped macadamia nuts

👨‍🍳Directions

1Preheat your oven to 350°F (175°C).
2Grease a 9×5 inch loaf pan with butter or non-stick spray, then set it aside.
3In a medium bowl, whisk together the flour, baking soda, and salt until well combined.
4This ensures the leavening agent is evenly distributed.
5In a large bowl, use an electric mixer to cream the softened butter and granulated sugar together until light and fluffy, about 3 minutes.
6Beat in the eggs one at a time, then stir in the vanilla extract.
7Add the mashed bananas and drained crushed pineapple to the butter mixture, mixing until just combined.
8The batter will look slightly curdled, which is normal.
9Gradually add the dry ingredients to the wet mixture, stirring with a spatula until just moistened.
10Fold in the chopped macadamia nuts, being careful not to overmix.
11Pour the batter into the prepared loaf pan and spread it evenly.
12Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
13Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
14This prevents the bread from becoming soggy.

🔧Equipment

9×5 inch loaf pan
Mixing bowls
Electric mixer
Spatula
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 7g❤️Cholesterol: 65mg🧂Sodium: 280mg🌾Total Carbs: 52g🥦Dietary Fiber: 3g🍬Sugars: 28g🥩Protein: 6g

📝Notes

For extra tropical flavor, add 1/2 cup of shredded coconut to the batter. Store the banana bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Watch Video Of How Hawaiian Banana Bread Works

This Hawaiian banana bread recipe is always a good idea for any occasion – whether you’re looking for a simple breakfast treat or a satisfying snack to fuel your day.

It’s incredibly versatile too – serve it warm with butter or whipped cream, enjoy it as a snack on its own, or get creative with desserts like banana bread French toast or banana bread ice cream sundaes.

My family loves helping me make this recipe because it’s easy to customize with their favorite mix-ins – just add some chopped nuts or chocolate chips to give it an extra boost of flavor.

❓ Frequently Asked Questions About Hawaiian Banana Bread

1. Can I use frozen bananas for this recipe?

Yes, frozen bananas work perfectly. Thaw them completely and drain off any excess liquid before mashing. The flavor is even more concentrated after freezing.

2. What type of pineapple should I use?

Crushed pineapple in juice works best. Do not use pineapple in heavy syrup as it will make the bread too sweet. Drain the pineapple well before adding to the batter.

3. Can I substitute the macadamia nuts?

You can use chopped walnuts or pecans instead. Macadamia nuts give the most authentic Hawaiian flavor but other nuts work well too. Omit nuts entirely if you prefer a nut free version.

4. How do I store this banana bread?

Wrap the cooled bread tightly in plastic wrap and keep it at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months.

5. Why did my banana bread turn out dense?

Dense banana bread usually means the batter was overmixed. Mix just until the dry ingredients are moistened. Using overripe bananas with brown spots also helps keep the bread light and tender.

6. Can I make this recipe gluten free?

Yes, substitute the all purpose flour with a gluten free baking blend that contains xanthan gum. The texture will be slightly different but still delicious. Add an extra tablespoon of flour to help with structure.

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