The Best Maui Banana Bread Recipe

slice of maui banana bread on cooling rack with coffee.

5 from 2 votes

The Best Maui Banana Bread Recipe

This is the best Hawaiian banana bread recipe you will ever make. Filled with ripe, sweet bananas, this moist and flavorful banana bread comes together in no time at all! These mini loaves of banana bread will remind you of those loaves that you pick up at a farm stand along the highway in Maui. Served with fresh fruit, this banana bread makes a perfect weekend breakfast or after school snack.

Prep Time15

Cook Time1

Course: Breakfast

Cuisine: American

Servings: slices

Calories: 301kcal

Author: Amanda Smallwood

Ingredients

For the Banana Bread:

1½ cups (337g) sugar
¾ cup vegetable oil
2 large eggs at room temperature
¾ cup sour cream
2½ cups (325g) flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 cups mashed bananas
2 teaspoons vanilla

Optional Add Ins:

1 ½ cups mini chocolate chips
1 cup of chopped macadamia nuts
1 cup of toasted coconut flakes

Instructions

In a large mixing bowl, combine the flour, sugar, baking soda, baking powder and salt.
In a large measuring cup, combine the sour cream, canola oil, eggs and vanilla.
Mash bananas in a small bowl using a fork - measure out two cups of mashed banana.
Add the banana mixture and liquid ingredients to the dry ingredients.
Gently fold in any desired mix-ins.
Arrange your mini loaf pans on a parchment lined quarter sheet pan. Generously spray your loaf pans with cooking spray.
Pour your batter into the 4 mini loaf pans.
Bake banana bread at 425° for 10 minutes. Lower the oven temperature to 375° and bake for an additional 35-40 minutes.
Begin check the loaves at 40 minutes. If the tops are getting too dark, cover them with a sheet of parchment paper for the last 5-10 minutes of baking.
Move the slightly cooled loaf pans to a wire rack to cool. Allow banana bread to cool completely before removing from the pans.

Notes

Storage:

Store baked banana bread loaves at room temperature in an airtight container. To freeze banana bread, wrap each loaf individually in plastic wrap. Move the wrapped loaves to a large ziplock bag and then store in the freezer for 2-3 months.

Nutrition