Hawaiian Banana Bread

slice of maui banana bread on cooling rack with coffee.

5 from 3 votes

This Hawaiian banana bread recipe makes four tender mini loaves with serious banana flavor - they are just like the loaves that you find in farm stands or along the Road to Hana. The batter comes together in one bowl with pantry ingredients. Keep them plain or fold in mini chocolate chip, macadamia nuts or toasted coconut.

Prep Time15

Cook Time1

Course: Breakfast

Cuisine: American

Servings: slices

Calories: 301kcal

Author: Amanda Smallwood

Ingredients

For the Banana Bread:

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

Video

Notes

Bananas - Use very ripe bananas that are heavily speckled brown or have mostly brown skins. The riper the better for lots of banana flavor.

Sour cream - Full fat Greek yogurt also works for a one-to-one substitute.

Toasting coconut - Toasted unsweetened coconut flakes at 290°F for 5-7 minutes. Cool completely before adding them to your banana bread batter.

Start Baking at a Higher Temperature - Start baking at 425°F for the first 10 minutes. Then drop to 350°F. This gives the mini loaves their height.

One large loaf - This recipe makes enough batter for two 9x5-inch loaves. Bake at 425°F for 10 minutes, then reduce to 350°F and bake for an additional 35 to 40 minutes, until a toothpick comes out with a few moist crumbs.

Storage - Wrap tightly and refrigerate for up to a week, or freeze individually wrapped loaves for up to three months. See the post for full storage instructions.

Nutrition