Description
Sweet Hawaiian banana bread merges tropical flavors with classic comfort, blending ripe bananas and coconut for a delightful island-inspired treat. Moist crumb and subtle rum essence invite you to savor each delectable slice of this memorable dessert.
Ingredients
Scale
Main Ingredients:
- 3 ripe bananas
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter
Wet Ingredients:
- 2 large eggs
- 1/4 cup sour cream
- 1 tsp vanilla extract
Tropical Add-ins:
- 1/2 cup shredded coconut
- 1/4 cup crushed pineapple
- 1/4 cup macadamia nuts, chopped
- 1 tsp ground cinnamon
Leavening and Seasoning:
- 1 tsp baking soda
- 1/2 tsp salt
Instructions
- Preheat the oven to 350°F and thoroughly grease a 9×5-inch loaf pan with butter or cooking spray.
- Mash the ripe bananas in a large mixing bowl until they reach a smooth, creamy consistency with minimal lumps.
- Cream the softened butter with granulated and brown sugars until the mixture becomes light and fluffy, incorporating air for a tender bread texture.
- Whisk in eggs one at a time, blending thoroughly after each addition to ensure a uniform mixture.
- Fold in sour cream and vanilla extract, stirring until the wet ingredients are completely integrated.
- In a separate bowl, sift together flour, baking soda, salt, and ground cinnamon to eliminate any potential flour clumps.
- Gradually add the dry ingredients to the banana mixture, gently folding until just combined to prevent overmixing.
- Carefully incorporate shredded coconut, crushed pineapple, and chopped macadamia nuts, distributing them evenly throughout the batter.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula to ensure an even surface.
- Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean with minimal crumbs.
- Remove from the oven and let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Slice and serve at room temperature, enjoying the tropical flavors of this Hawaiian-inspired banana bread.
Notes
- Select ultra-ripe bananas with dark brown or black speckled peels for maximum sweetness and deeper banana flavor.
- Toast macadamia nuts briefly before chopping to enhance their buttery, rich taste and add a subtle roasted aroma to the bread.
- Drain crushed pineapple thoroughly to prevent excess moisture from making the bread soggy and compromising its texture.
- Consider using gluten-free flour blend as a simple swap for traditional flour, making the recipe suitable for those with wheat sensitivities.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 250
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1.5 g
- Protein: 3 g
- Cholesterol: 45 mg