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Hawaiian Banana Bread Recipe

By: Author Austin Carter

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Hawaiian Banana Bread Recipe
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If you’ve ever dreamt of a slice of banana bread that transports you to a tropical paradise, this Hawaiian Banana Bread recipe is your ticket there.

It perfectly blends ripe bananas with a hint of coconut, making every bite feel like a warm island embrace.

I remember savoring Hawaiian Banana Bread for the first time at a charming beachside café in Maui. The mix of fresh banana and coconut aroma was unforgettable.

This recipe captures that essence beautifully, with the sweet richness of bananas paired with coconut milk and shredded coconut for a moist, tender crumb. Macadamia nuts add a delightful crunch and nutty depth.

What makes this bread truly special is its simplicity and decadence. It’s easy to whip up—just mix, pour, and bake—yet every slice feels like a tropical getaway. Try it and let your taste buds enjoy a little slice of paradise!

Why I Love This Recipe?

  • Tropical Escape: Brings a touch of island flavor to your kitchen, making it a perfect treat for any day of the week.
  • Easy and Delicious: Simple enough for beginners but impressive enough to serve to guests.
  • Versatile Ingredients: Uses pantry staples, plus optional add-ins like nuts or chocolate chips.
  • Moist and Flavorful: The combination of bananas and coconut creates a wonderfully moist and aromatic bread.
Overview How To Make Hawaiian Banana Bread

Hawaiian Banana Bread

Indulge in moist and flavorful banana bread made with ripe bananas, sugar, margarine, and eggs. A classic American dessert baked to perfection in just over an hour.
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Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Calories: 2667kcal
Author: Austin Carter
Servings: 2

Equipment

  • Oven
  • 2 greased 9x5x3-inch loaf pans
  • Mixing Bowls
  • Electric Mixer or Whisk
  • Sifter
  • Wire rack for cooling

Ingredients

  • 2 cups granulated sugar
  • 1 cup margarine
  • 6 very ripe bananas mashed
  • 4 eggs well beaten
  • 2,1/2 cups cake flour
  • 1 teaspoon salt
  • 2 teaspoons baking soda

Instructions

  • Preheat oven to 350 degrees Fahrenheit.
  • Cream sugar and margarine until light and fluffy.
  • Add mashed bananas and beaten eggs, mixing well.
  • Sift together cake flour, salt, and baking soda three times.
  • Gently blend flour mixture into banana mixture, being careful not to overmix.
  • Pour batter into greased loaf pans.
  • Bake for 55 minutes or until a toothpick inserted in the center comes out clean.
  • Cool the loaves on a wire rack after removing them from the oven

Nutrition

Calories: 2667kcal | Carbohydrates: 415g | Fat: 930g | Saturated Fat: 20g | Cholesterol: 423mg | Sodium: 3632mg | Fiber: 12g | Sugar: 235g
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Tips that Will Help!

  1. Check for Doneness: Use the toothpick test to ensure the bread is fully cooked.
  2. Cool Completely: It’s crucial to let the bread cool to room temperature before removing it from the pan and slicing it.
  3. Allow for Continued Baking: Remember, the bread will keep baking in the center as it cools—this is my little secret for perfection.
  4. Choose Ripe Bananas: For the best results, use very ripe bananas with brown spots.
  5. Enhance Coconut Flavor: Toast the coconut flakes for a more intense coconut taste.
  6. Prepare Ingredients: Mix your dry ingredients in one bowl and your wet ingredients in another, then set them aside.
  7. Avoid Overmixing: Don’t overmix the batter to prevent ending up with tough banana bread.
  8. Select the Right Pan: Use a loaf pan; I suggest a standard size like 8.5 x 4.5 x 2.75 inches, although 9×5 inches works too.

What to Serve with Hawaiian Banana Bread?

What to Serve with Hawaiian Banana Bread

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