Hawaiian Banana Bread Recipe

Hawaiian Banana Bread Recipe, making it perfect for breakfast, brunch, or a sweet snack any time of day. Whether you’re reminiscing about a Hawaiian vacation or simply looking to brighten your kitchen with island flavors, this bread is sure to become a family favorite.

Servings: 8–10 slices (1 loaf)
Estimated Cost: $6–$8 USD (varies by region and pantry staples)
Prep Time: 15 minutes
Cook Time: 55–65 minutes
Course: Breakfast, Snack, Dessert
Cuisine: Hawaiian, American

Hawaiian Banana Bread Recipe Equipment

• 9×5-inch loaf pan
• Mixing bowls (1 large, 1 medium)
• Whisk and wooden spoon
• Measuring cups and spoons
• Spatula
• Cooling rack
• Parchment paper (optional, for easy removal)

Ingredients

• 3 ripe bananas, mashed
• 1/3 cup (75g) melted butter
• 3/4 cup (150g) granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup (120ml) coconut milk
• 1/2 cup (120g) crushed pineapple, drained
• 1 cup (125g) all-purpose flour
• 1 teaspoon baking soda
• Pinch of salt
• Optional: 1/2 cup shredded coconut or chopped nuts (macadamia, pecans, or walnuts) for added texture and flavor

Instructions

1. Preheat the Oven and Prepare the Pan
   Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray, or line it with parchment paper for easy removal.
2. Mix Wet Ingredients
   In a large mixing bowl, mash the ripe bananas until smooth. Stir in the melted butter. Add the sugar, beaten egg, and vanilla extract, mixing until well combined.
3. Add the Tropical Flavors
   Pour in the coconut milk and gently stir. Fold in the drained crushed pineapple, ensuring it’s evenly distributed.
4. Combine Dry Ingredients
   In a separate bowl, whisk together the flour, baking soda, and salt.
5. Bring It All Together
   Gradually add the dry ingredients to the wet mixture, stirring just until combined. If using, fold in shredded coconut or nuts at this stage. Avoid overmixing to keep the bread tender.
6. Bake
   Pour the batter into the prepared loaf pan and smooth the top. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
7. Cool and Serve
   Let the bread cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing.

Calories

• Approximately 200–220 Kcal per slice (based on 10 slices and standard ingredients; actual calories may vary with add-ins and serving size)

Recipe Notes

• Bananas: The riper, the better! Overripe bananas add natural sweetness and moisture.
• Coconut Milk: For a richer flavor, use full-fat coconut milk. You can substitute with regular milk if needed, but coconut milk gives the bread its signature tropical taste.
• Pineapple: Make sure to drain the pineapple well to avoid excess moisture in the batter.
• Customization: Add-ins like shredded coconut, macadamia nuts, or even a handful of chocolate chips can enhance the tropical flair.
• Storage: Store the bread tightly wrapped at room temperature for up to 3 days, or refrigerate for up to a week. It also freezes well for up to 2 months.
• Serving Suggestion: Enjoy plain, or with a light drizzle of powdered sugar glaze for extra sweetness.