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.
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.
- 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 tablespoon 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.
To Make Hawaiian Bread you'll need to:
- Preheat oven to 350°. Lightly grease a bread pan and set aside.
- In a bowl, stir the flour, baking soda, and salt in a medium bowl.
- In another bowl whisk together the eggs, sugar and bananas until smooth.
- 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.
- Bake at 350 degrees for 50-60 minutes, or until a toothpick inserted in the middle of the loaf comes out clean.
- 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.