There’s something truly special about banana bread—it’s comforting, nostalgic, and incredibly easy to make. But Hawaiian Banana Bread takes it up a notch with tropical flavors that transport you straight to the islands. Imagine biting into a soft, moist slice packed with sweet bananas and a hint of coconut—each bite feels like a mini vacation.

This recipe is perfect for using up overripe bananas and filling your kitchen with an irresistible aroma. Whether you enjoy it as a breakfast treat, an afternoon snack, or even a dessert, this Hawaiian Banana Bread will quickly become a household favorite.

Why You’ll Love This Recipe

• Tropical Flavor Twist – The combination of bananas and coconut gives this bread a unique island-inspired taste.
• Easy to Make – Simple ingredients and minimal prep time make this a go-to recipe for busy days.
• Perfectly Moist – No dry banana bread here! This recipe delivers a rich, soft texture every time.
• Great for Gifting – Share a loaf with friends and family—they’ll love it!

Ingredients You’ll Need

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter, melted
• ¾ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup coconut milk
• 3 ripe bananas, mashed
• ½ cup shredded coconut
• ½ cup chopped macadamia nuts (optional)

How to Make Hawaiian Banana Bread

Step 1: Preheat and Prep

Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or nonstick spray, ensuring your bread won’t stick when it’s time to remove it.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, and salt. This step helps evenly distribute the leavening agent and ensures a light, fluffy bread.

Step 3: Combine Wet Ingredients

In a large mixing bowl, stir together the melted butter and sugar until well combined. Add in the eggs one at a time, whisking until smooth. Stir in the vanilla extract and coconut milk, which will enhance the tropical flavor.

Step 4: Mash and Add Bananas

Mash the ripe bananas in a separate bowl using a fork. The riper they are, the sweeter and more flavorful your banana bread will be. Stir the mashed bananas into the wet ingredients.

Step 5: Bring It All Together

Gradually fold the dry ingredients into the wet mixture, being careful not to overmix. A few lumps are fine—this keeps the bread tender. Gently stir in the shredded coconut and macadamia nuts if using.

Step 6: Bake to Perfection

Pour the batter into the prepared loaf pan and spread it evenly. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. The top should be golden brown and slightly crisp.

Step 7: Cool and Enjoy

Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack. Let it cool completely before slicing—if you can wait that long!

Helpful Tips

• Use Very Ripe Bananas – The blacker the peel, the better! Overripe bananas make the bread sweeter and more moist.
• Don’t Overmix – Stir just until the ingredients are combined to avoid a dense texture.
• Enhance the Flavor – Add a pinch of cinnamon or nutmeg for a warm, spiced twist.
• Toast the Coconut – Lightly toasting the shredded coconut before adding it to the batter deepens its flavor.
• Make It Mini – Use a muffin tin or mini loaf pans for single-serving portions.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 50-60 minutes
• Total Time: 1 hour 10 minutes
• Yield: 1 loaf (8-10 slices)
• Category: Dessert, Breakfast
• Method: Baking
• Cuisine: Hawaiian, American
• Diet: Vegetarian

Notes

• This banana bread pairs beautifully with a spread of butter or a drizzle of honey.
• Feel free to swap out macadamia nuts for walnuts or pecans if preferred.
• For an extra moist texture, add a tablespoon of Greek yogurt or sour cream to the batter.

Nutritional Information (Per Slice)

• Calories: ~250
• Carbohydrates: 35g
• Protein: 4g
• Fat: 10g
• Fiber: 2g
• Sugar: 18g

Frequently Asked Questions

Can I use frozen bananas?

Yes! Thaw them first and drain any excess liquid before mashing.

Can I make this banana bread gluten-free?

Absolutely! Use a 1:1 gluten-free flour blend for the best results.

How do I know when my banana bread is done?

Insert a toothpick into the center—if it comes out clean or with just a few crumbs, it’s ready.

Can I add pineapple for extra tropical flavor?

Yes! Try folding in ½ cup of crushed pineapple (well-drained) for an extra fruity twist.

Storage Instructions

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigerator: Keep in a sealed container for up to a week.
• Freezer: Wrap slices in plastic wrap and store in a freezer bag for up to 3 months. Thaw at room temperature before serving.

Related Recipes

If you loved this Hawaiian Banana Bread, you’ll also enjoy:

• The Best Sour Cream Banana Bread: A Slice of Cozy Comfort
• Snickerdoodle Banana Bread
• Banana Bread Cookies
• Bananas Foster Banana Pudding

Conclusion

This Hawaiian Banana Bread is a tropical twist on a classic favorite. It’s easy to make, full of sweet banana flavor, and perfect for any time of day. Whether you enjoy it warm with a cup of coffee or as an afternoon snack, this banana bread will bring a little taste of the islands into your kitchen. Try it today, and let me know how you liked it!

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