Buck's Hawaiian Banana Bread

Lima: This Hawaiian banana bread is rich, ultra-moist, and loaded with tropical flavor from sweet bananas, juicy pineapple, and toasted coconut.

What Most People Don’t Know About Making Hawaiian Banana Bread

• It Needs Extra Lift: With all the moisture from pineapple, bananas, and sour cream, adding enough baking powder is key to keeping the loaf light instead of dense.
• The Center Takes Longer: This is a heavy loaf. It may take more than 70 minutes, so trust the toothpick test—not the timer.
• Cooling Is Not Optional: Let the bread cool for at least 1 full hour before slicing. Cutting too early can make it crumble or seem underbaked.

Ingredients

• 1/2 cup unsalted butter, softened
• 3/4 cup sugar
• 1/4 cup brown sugar
• 2 large eggs
• 2 very ripe bananas, mashed
• 1 cup crushed pineapple, do not drain
• 2 teaspoons vanilla extract
• 1/4 cup sour cream or plain Greek yogurt
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 cup shredded coconut, lightly toasted if possible
• 1/2 cup chopped macadamia nuts or walnuts, optional
• 1 tablespoon coarse sugar for topping, optional

Instructions

• Preheat the Oven: Preheat your oven to 350°F. Grease a 9x5-inch loaf pan or line it with parchment paper.
• Toast the Coconut: In a dry skillet over medium-low heat, toast the coconut for 2 to 4 minutes, stirring often until lightly golden. Set aside to cool.
• Cream the Butter and Sugar: In a large bowl, beat the butter, sugar, and brown sugar until light and fluffy.
• Add the Eggs: Mix in the eggs one at a time, beating well after each addition.
• Add Wet Ingredients: Stir in the mashed bananas, crushed pineapple (with juice), vanilla, and sour cream. The mixture may look slightly separated—this is normal.
• Mix the Dry Ingredients: In another bowl, combine the flour, baking powder, baking soda, cinnamon, and salt.
• Combine: Add the dry ingredients to the wet ingredients and stir gently until just combined. Do not overmix.
• Fold in Add-Ins: Gently fold in the toasted coconut and nuts if using.
• Prepare for Baking: Pour the batter into the loaf pan, smooth the top, and sprinkle with coarse sugar if desired.
• Bake: Bake for 70 to 85 minutes. Start checking at 65 minutes. The bread is done when a toothpick inserted in the center comes out clean or with a few moist crumbs.
• Cover if Needed: If the top browns too quickly, loosely tent the loaf with foil during the last 15 to 25 minutes.
• Cool Properly: Let the bread cool in the pan for 15 minutes, then transfer to a wire rack. Cool for at least 1 full hour before slicing.

Bald Buck’s Best Tips

• Use bananas with lots of brown spots for the best sweetness and flavor.
• Do not drain the pineapple, the juice is key to the moist, tropical texture.
• For a true Hawaiian twist, add macadamia nuts and extra coconut on top before baking.

How to Store It

• Store at room temperature for up to 1 day.
• Refrigerate tightly wrapped for up to 5 days.
• Freeze slices for up to 3 months for longer storage.

Best Way to Serve It

Serve a thick slice slightly warm with butter, or toast it in a skillet and top with vanilla ice cream, whipped cream, or a drizzle of honey.

Enjoy Your Tropical Hawaiian Banana Bread!