Hawaiian Sourdough Banana Bread

Name: Hawaiian Sourdough Banana Bread
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Cuisine: Hawaiian
Ingredients: 1 cup sugar (220g); 1/2 cup butter, room temperature (113g); 2 eggs (100g); 1 2/3 cups sifted flour (230g); 1 tsp baking soda (4g); 1/4 tsp salt (2g); 1/3 cup discard (100g); 1/2 cup macadamia nuts, chopped dry roasted (65g); 1 tsp vanilla extract (4g); 1 cup mashed bananas (250g); 1/2 cup crushed pineapple, drained (145g); 1/4 cup shredded coconut, sweetened (25g)

Author: Clara Hastings

Published: August 15, 2025

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Introduction to Hawaiian Sourdough Banana Bread

There’s something truly magical about Hawaiian Sourdough Banana Bread that brings a smile to my face. The blend of sweet bananas, tropical flavors, and the nutty crunch of macadamia nuts creates a symphony in your mouth. As a busy mom myself, I appreciate a recipe that’s not just quick but also truly impressive. This delightful bread is perfect for breakfast, an afternoon snack, or as a charming treat for friends. The best part? You can whip it up in no time, making it a go-to solution for busy days when flavor is non-negotiable.

Why You’ll Love This Hawaiian Sourdough Banana Bread

This Hawaiian Sourdough Banana Bread is a game-changer for busy days. It combines the ease of using pantry staples with a burst of tropical flavor that feels like a mini-vacation in every slice. Plus, it uses sourdough discard, making it a smart option for those who love zero waste. Not to mention, your family will rave about its moistness and delightful crunch from macadamia nuts. It’s truly a crowd-pleaser!

Ingredients for Hawaiian Sourdough Banana Bread

Gathering your ingredients is a key part of the joy in cooking, especially with this Hawaiian Sourdough Banana Bread. Here’s what you’ll need:

Sugar: Adds sweetness and moisture, helping create that perfect loaf.
Butter: Room temperature butter blends smoothly, giving the bread a rich flavor and tender crumb.
Eggs: These act as a binding agent and help the bread rise, contributing to its fluffiness.
Flour: The base of the bread, providing structure. Opt for all-purpose flour for the best results.
Baking soda: This leavening agent reacts with the sourdough to help the bread rise and achieve that tender texture.
Salt: Just a pinch enhances the flavors, balancing the sweetness.
Sourdough discard: Not just a way to reduce waste, it adds a delightful tang and moisture to the bread.
Macadamia nuts: Their buttery flavor and crunchy texture add a wonderful bite. You can use pecans or walnuts as alternatives.
Vanilla extract: A splash of vanilla elevates flavor, making every bite intoxicating.
Mashed bananas: The star of the show, they bring natural sweetness and moisture.
Crushed pineapple: It introduces a tropical flair—make sure it’s well-drained to avoid excess moisture.
Shredded coconut: Adds texture and sweetness, mimicking the islands’ charm. You can opt for unsweetened if you prefer.

For exact measurements, look at the end of the article where everything is neatly compiled for you to print. Happy baking!

How to Make Hawaiian Sourdough Banana Bread

Prepare the Batter

Let’s start by making that heavenly batter that makes Hawaiian Sourdough Banana Bread so special. In your stand mixer, cream together the room-temperature butter and sugar on medium speed until the mixture is light and fluffy.

Next, add the eggs one at a time, mixing well after each addition. We’re aiming for a pale yellow color that’s rich and airy. In another bowl, sift the flour, baking soda, and salt together. This step is essential, as it ensures an even distribution of leavening.

Now, gently alternate adding the dry ingredients and your sourdough discard to the egg mixture. Don’t forget to scrape the bowl’s sides occasionally. Mix just until everything is incorporated, avoiding over-mixing to keep that fluffiness intact.

Mixing in the Flavorful Ingredients

Once your batter is ready, it’s time to sprinkle in the fun! Add the chopped macadamia nuts for that delightful crunch, along with the vanilla extract that will make your kitchen smell heavenly.

Now for the pièce de resistance—fold in the mashed bananas, crushed pineapple, and shredded coconut. This is where the magic happens! Ensure the pineapple is well-drained to avoid sogginess. Stir gently until everything is just combined. No need to overdo it—less is more!

Baking the Bread

Preheat your oven to 350 degrees F, allowing the heat to build while you get your loaf pan ready. Grease a 9×5 inch loaf pan, ensuring every nook is covered so your bread slides right out after baking. Pour the batter into the pan, smoothing the top with a spatula.

If you’re feeling fancy, sprinkle some extra chopped macadamia nuts on top before baking. Slide your loaf pan into the oven and bake for 60-65 minutes. To check for doneness, insert a toothpick in the center; it should come out clean when the bread is perfectly baked. The internal temperature should hit between 200-205 degrees F. Your kitchen is going to smell divine!

Tips for Success

Ensure your bananas are ripe for maximum sweetness and moisture.
Always drain the crushed pineapple well to prevent a soggy loaf.
Use a toothpick test to avoid overbaking; check it often after 55 minutes.
Let the bread cool in the pan for 10 minutes to prevent sticking.
Experiment with mix-ins like chocolate chips or dried fruits for a twist!

Equipment Needed

Stand Mixer: A hand mixer works too if that’s what you have on hand.
Loaf Pan: Any 9×5 inch pan will do, even a glass one!
Mixing Bowls: Essential for combining ingredients; you can use any size.
Spatula: Handy for folding in ingredients; a wooden spoon works well too!
Measuring Cups and Spoons: Accurate measurements ensure the best results.

Variations on Hawaiian Sourdough Banana Bread

For a chocolatey twist, add a cup of semi-sweet chocolate chips to the batter.
Replace macadamia nuts with walnuts or pecans for a different nutty flavor.
Add a teaspoon of cinnamon or nutmeg for a warm, spiced flavor.
For a gluten-free version, use a gluten-free all-purpose flour blend.
Mix in some dried cranberries or chopped dates for added sweetness and texture.
Substitute coconut milk for the butter for a dairy-free option.

Serving Suggestions for Hawaiian Sourdough Banana Bread

Serve warm with a generous slather of butter for an indulgent treat.
Pair with fresh fruit, like sliced strawberries or pineapple, for a refreshing contrast.
Enjoy alongside a hot cup of coffee or tea to elevate your afternoon snack.
For a tropical twist, drizzle with honey or maple syrup before serving.
Present on a decorative platter with a side of whipped cream for a brunch delight.

FAQs about Hawaiian Sourdough Banana Bread

Can I use fresh pineapple instead of canned?

Absolutely! If you have fresh pineapple, go ahead and use it. Just make sure to slice it finely and drain any excess juice before adding it to your batter. It’ll give your Hawaiian Sourdough Banana Bread a fresh, vibrant flavor!

What can I do with leftover sourdough discard?

Your sourdough discard has a plethora of possibilities! In addition to this banana bread, you can use it in pancakes, waffles, or even pizza dough. It’s a fantastic way to prevent food waste while elevating your baked goods.

Can I make this bread ahead of time?

Yes, you can! Hawaiian Sourdough Banana Bread stays fresh for about a week when stored properly in an airtight container. It also freezes beautifully for up to three months. Just slice it and wrap it tightly before freezing!

How do I know when my banana bread is done baking?

Check for doneness by inserting a toothpick into the center of the loaf. If it comes out clean or with just a few crumbs attached, you’re good to go! Aim for a loaf that’s golden brown and has risen nicely.

Can I substitute other nuts or add chocolate chips?

Definitely! Feel free to mix in your favorite nuts, like walnuts or almonds, or even throw in some chocolate chips. This Hawaiian Sourdough Banana Bread is versatile, so customize it to suit your family’s taste buds!

Final Thoughts

Baking this Hawaiian Sourdough Banana Bread isn’t just about whipping up a delicious treat; it’s an opportunity to create memories around the kitchen. With each slice, you’re not only indulging in the comforting flavors of banana, macadamia nuts, and coconut, but you’re also sharing a delightful piece of tropical paradise with your loved ones. This recipe proves that you can bring a taste of aloha into your home, even on the busiest days. So, grab those ripe bananas and sourdough discard—you’re just a few steps away from a baking adventure that will warm hearts and satisfy cravings!