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    Home » Blog » Breakfast » Hawaiian Banana Bread

    Hawaiian Banana Bread

    October 28, 2013 by burntapple 11 Comments

    Hawaiian banana bread is a delicious and unique twist on a classic recipe. This bread is moist, flavorful, and packed with tropical ingredients that will transport you to the beautiful islands of Hawaii. In this article, we will explore the steps and ingredients required to make this mouth-watering bread.

    hawaiian banana bread
    hawaiian banana bread

    Making Hawaiian Banana Bread

    I just got back from a week in Hawaii and the tan is still there. I'm CRAVING some delicious pineapple and ready to go back to the beach.

    But....it's October here. And it's a little chilly so bread sounds wonderful.

    There are many recipes for Hawaiian bread on the internet but this one resembles more of a traditional banana bread with some Hawaiian sugar sprinkled on top of the loaf. If you are looking for a flavorful Hawaiian bread you should try our pina colada bread.

    Ingredients

    • 1¾ cups whole wheat flour (can substitute white whole wheat flour)
    • 1½ teaspoons baking soda
    • ¾ teaspoon salt
    • 3 large eggs
    • 1½ cups sugar
    • 1 cup ripe bananas, mashed (approximately 2-3 bananas)
    • ¾ cup vegetable oil
    • 1-2 tbsp raw Hawaiian sugar (optional)--use raw or turbinado sugar

    What is Hawaiian Sugar?

    Hawaiian sugar typically refers to sugar that is produced in Hawaii. Hawaii has a long history of sugar production dating back to the 19th century when sugar plantations were established on the islands.

    The sugar cane grown in Hawaii is known for its high quality and is typically processed into raw or refined sugar. Hawaiian sugar is often used in local cuisine and is also exported to other parts of the world.

    Directions

    To Make Hawaiian Bread you'll need to:

    1. Preheat oven to 350°. Lightly grease a bread pan and set aside.
    2. In a bowl, stir the flour, baking soda, and salt in a medium bowl.
    3. In another bowl whisk together the eggs, sugar and bananas until smooth.
    4. Slowly add the dry ingredients to the banana mixture and stir just until combined. Pour the batter into the prepared bread pan. Use a spatula to spread the batter evenly in the pan. Sprinkle raw sugar evenly over the top of the loaf.
    5. Bake at 350 degrees for 50-60 minutes, or until a toothpick inserted in the middle of the loaf comes out clean.
    6. Remove the loaf from the oven and allow to cool for 10-15 minutes in the bread pan before transferring to a wire rack to cool completely. Slice and serve.

    Tips for Making Perfect Hawaiian Banana Bread

    • Use ripe bananas. Ripe bananas are sweeter and easier to mash, which will result in a more flavorful and moist bread.
    • Don't overmix the batter. Overmixing can lead to tough and dense bread. Mix the ingredients until they are just combined.
    • Use Greek yogurt. Greek yogurt adds moisture to the bread and makes it tender.
    • Toast the macadamia nuts. Toasting the nuts brings out their natural sweetness and makes them more flavorful.
    • Use sweetened shredded coconut. Sweetened coconut adds a touch of sweetness to the bread.

    Variations of Hawaiian Banana Bread

    There are many ways to customize Hawaiian banana bread to suit your taste preferences. Here are some variations to try:

    • Chocolate chips: Add a cup of chocolate chips to the batter for a decadent twist.
    • Pineapple: Add chopped pineapple to the batter for a tropical flavor.
    • Cinnamon: Add a teaspoon of cinnamon to the batter for a warm and spicy flavor.
    • Almond extract: Substitute the vanilla extract for almond extract for a nutty flavor.
    • Cream cheese: Swirl cream cheese into the batter before baking for a creamy and tangy flavor.

    Storing and Serving Hawaiian Banana Bread

    Hawaiian banana bread can be stored in an airtight container at room temperature for up to three days or in the refrigerator for up to a week. To serve, simply slice the bread and enjoy it as is or with your favorite spread, such as butter or cream cheese.

    Print
    Hawaiian Banana Bread {Secret Recipe Club}

    Prep Time: 10 minutes

    Cook Time: 50 minutes

    Total Time: 60 minutes

    Yield: 1 loaf, 8 slices

    Serving Size: 1 slice

    Ingredients

    • 1¾ cups whole wheat flour (can substitute white whole wheat flour)
    • 1½ teaspoons baking soda
    • ¾ teaspoon salt
    • 3 large eggs
    • 1½ cups sugar
    • 1 cup ripe bananas, mashed (approximately 2-3 bananas)
    • ¾ cup vegetable oil
    • 1-2 tbsp raw Hawai'ian sugar (optional)--use raw or turbinado sugar

    Instructions

    1. Preheat oven to 350°. Lightly grease a bread pan and set aside.
    2. In a bowl, stir the flour, baking soda, and salt in a medium bowl.
    3. In another bowl whisk together the eggs, sugar and bananas until smooth.
    4. Slowly add the dry ingredients to the banana mixture and stir just until combined. Pour the batter into the prepared bread pan. Use a spatula to spread the batter evenly in the pan. Sprinkle raw sugar evenly over the top of the loaf.
    5. Bake at 350 degrees for 50-60 minutes, or until a toothpick inserted in the middle of the loaf comes out clean.
    6. Remove the loaf from the oven and allow to cool for 10-15 minutes in the bread pan before transferring to a wire rack to cool completely. Slice and serve.

    Notes

    Recipe originally adapted from March 2013 Issue of Bon Appetit Magazine.

    3.1
    https://burntapple.com/hawaiian-banana-bread/

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    Reader Interactions

    Comments

    1. Nicole (@hapatite)

      October 28, 2013 at 9:26 am

      Looks great! What part of Hawai'i did you visit? This weather is making me wish I could go back right now!!

      Reply
      • burntapple

        October 28, 2013 at 9:45 am

        We went to Oahu. Loved the North Shore--awesome waves but felt that it was a lot like Southern California. Will definetely try another island next time. Thanks for a great recipe, our family loved it!

        Reply
        • Nicole (@hapatite)

          October 28, 2013 at 11:28 am

          Love the North Shore and the historical village of Haleiwa. I'd be too scared to go in the water at the North Shore since it becomes very deep randomly and the current is strong, but it is beautiful and the sand is much softer than Waikiki.

          Thanks for making my recipe!

    2. Melissa

      October 28, 2013 at 4:14 pm

      I love flavored quick-breads like this! Sounds amazing!! And I'm jealous of your trip to Hawaii!! Great pick this month 🙂

      Reply
    3. Lynn H @ Turnips 2 Tangerines

      October 28, 2013 at 5:26 pm

      Wonderful banana bread recipe and great pick! Someday I would love to visit Hawaii:) Lynn @ Turnips 2 Tangerines

      Reply
    4. Renee - Kudos Kitchen

      October 28, 2013 at 5:52 pm

      This sounds wonderful. I've never been to Hawaiia but I sure can go via this bread 😉

      Reply
    5. Christine

      October 28, 2013 at 5:53 pm

      Yum! Any kind if banana bread is awesome!

      I'm also a huge fan of pineapple, so is definitely eat double portions as well. 😛

      As you know, I made your pumpkin chocolate chip loaf and it was amazing! It was really nice to be able to look through your beautiful blog!

      Reply
    6. dena @ohyoucook

      October 28, 2013 at 6:27 pm

      Mmmmm ... I love banana bread! Great SRC selection!

      Reply
    7. SallyBR

      October 29, 2013 at 10:21 am

      Scrumptious looking loaf of bread!

      Nice choice for your assignment this month!

      Reply
    8. Rebekah @ Making Miracles

      November 01, 2013 at 9:03 am

      Love the post and the tropical theme! 🙂 Great SRC pick this month!!

      Reply

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    minimal ingredient recipes with five ingredients or less and ready in under thirty minutes! many recipes are gluten free, dairy free and FODMAP friendly too!

    I've been making over recipes since I was ten. Back then I wasn't so great at it and created everything from rubber cakes for my Dad's birthday to rock muffins that put a hole in the wall.

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