Hawaiian Sourdough Banana Bread
The Sweet Aroma of Hawaiian Sourdough Banana Bread
Imagine you’re walking through a sunny Hawaiian market, with the sweet scent of fresh bananas and coconut in the air. Now, what if I told you that you can replicate that enchanting aroma right in your own kitchen? This Hawaiian Sourdough Banana Bread is not just a treat; it’s a tropical escape in loaf form. With its moist texture and delightful crunch from macadamia nuts, this banana bread is sure to make your morning coffee a bit more exciting.
Why Make This Recipe
Who doesn’t love a baking adventure that doesn’t require a culinary degree? This banana bread is:
- Easy to make: One bowl and a few simple steps, and you’ll be basking in the tropical vibes.
- Moist and flavorful: Thanks to the mashed bananas and crushed pineapple, this bread brings a burst of flavor in every bite.
- Perfect for sharing: Whether it’s a cozy breakfast or a thoughtful gift for a friend, this bread screams "I care!"
Ingredients:
You don’t need fancy stuff—just these basics!
- 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 sourdough 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)
Directions:
Let’s get this tropical party started!
- Cream the Butter: In a stand mixer with a paddle attachment, cream the room-temperature butter and sugar on medium speed until light and fluffy.
- Add Eggs: Once creamy, add the eggs one at a time, beating until the mixture turns pale yellow.
- Dry Ingredients: In a separate bowl, sift together the flour, baking soda, and salt.
- Combine: Alternate adding the dry ingredients and sourdough discard into the egg mixture, scraping the bowl as needed until fully combined.
- Mix-ins: Next, stir in the chopped macadamia nuts and vanilla extract.
- Fruity Additions: Finally, fold in the mashed bananas, crushed pineapple (drained!), and shredded coconut, mixing until just combined.
- Bake: Preheat the oven to 350°F (175°C). Pour the batter into a greased 9×5 loaf pan, sprinkle with extra macadamia nuts if you like, and bake for 60-65 minutes, or until a toothpick comes out clean. The bread should reach an internal temperature of 200-205°F (93-96°C).
- Cool: Let cool on a wire rack for 10 minutes before slicing. Enjoy!
How to Make Hawaiian Sourdough Banana Bread (Overview)
Picture this: you’re whizzing away in the kitchen, creaming butter and sugar like a pro. The aroma fills the air as you mix in the eggs, then you fold in that delightful sourdough discard. Don’t forget the bananas and pineapple, which bring that magical gooeyness! Bake, enjoy, and maybe save a slice for later (if you can resist). Pro tip: Let the bread cool completely before slicing to keep it from being too crumbly!
How to Serve Hawaiian Sourdough Banana Bread
Slice this beauty and watch as the warm steam rises, carrying the sweet scent of bananas and coconut. For a special treat, serve it warm with a pat of butter or a drizzle of honey. Pair it with a cup of aromatic coffee or a refreshing tropical smoothie to elevate your brunch game. 🥥✨
How to Store Hawaiian Sourdough Banana Bread
This heavenly loaf can last up to 4 days at room temperature, sealed in an airtight container. Want to keep it longer? Slice it and store in the fridge for about a week or freeze it for up to 3 months. Just pop slices in the toaster or microwave when you’re ready for a quick treat!
Tips to Make Hawaiian Sourdough Banana Bread
- Use overripe bananas: More brown spots equal more sweetness—bonus points for flavor!
- Experiment with add-ins: Want to switch it up? Toss in some dark chocolate chips for a decadent twist.
- Check for doneness early: Ovens vary, so start checking around the 50-minute mark.
- Measure accurately: When it comes to flour, a little too much can lead to a dry loaf. Let’s skip that drama!
Variations
Feeling creative? Make it vegan by substituting the eggs with flaxseed meal or unsweetened applesauce! You can also swap the macadamia nuts for walnuts or pecans for a different crunch or add a splash of rum for that extra island flair. 🍹
FAQs
Can I use frozen bananas?
Absolutely! Just thaw them and drain any excess moisture before mashing.How can I use leftover sourdough discard?
This recipe is perfect for using up your discard, but you can also add it to pancakes or waffles for a tangy twist!Can I make this bread ahead of time?
Yes! You can make it a day or two in advance—trust me, it tastes even better the next day!
📌 Pin this recipe for your next cozy dinner night!
Hawaiian Sourdough Banana Bread
Ingredients
Method
- In a stand mixer with a paddle attachment, cream the room-temperature butter and sugar on medium speed until light and fluffy.
- Once creamy, add the eggs one at a time, beating until the mixture turns pale yellow.
- In a separate bowl, sift together the flour, baking soda, and salt.
- Alternate adding the dry ingredients and sourdough discard into the egg mixture, scraping the bowl as needed until fully combined.
- Next, stir in the chopped macadamia nuts and vanilla extract.
- Fold in the mashed bananas, crushed pineapple (drained!), and shredded coconut, mixing until just combined.
- Preheat the oven to 350°F (175°C). Pour the batter into a greased 9×5 loaf pan, sprinkle with extra macadamia nuts if you like, and bake for 60-65 minutes, or until a toothpick comes out clean.
- The bread should reach an internal temperature of 200-205°F (93-96°C).
- Let cool on a wire rack for 10 minutes before slicing.
