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Hawaiian Sourdough Banana Bread

This Hawaiian Sourdough Banana Bread is a tropical escape in loaf form, featuring moist texture, crushed pineapple, and a delightful crunch from macadamia nuts.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Breakfast, Dessert
Cuisine: Hawaiian, Tropical
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup sugar
  • 1/2 cup butter, room temperature
  • 2 large eggs
  • 1 2/3 cups sifted flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/3 cup sourdough discard
  • 1/2 cup macadamia nuts, chopped dry roasted
  • 1 tsp vanilla extract
  • 1 cup mashed bananas
  • 1/2 cup crushed pineapple, drained
  • 1/4 cup shredded coconut, sweetened

Method
 

Preparation
  1. In a stand mixer with a paddle attachment, cream the room-temperature butter and sugar on medium speed until light and fluffy.
  2. Once creamy, add the eggs one at a time, beating until the mixture turns pale yellow.
  3. In a separate bowl, sift together the flour, baking soda, and salt.
  4. Alternate adding the dry ingredients and sourdough discard into the egg mixture, scraping the bowl as needed until fully combined.
  5. Next, stir in the chopped macadamia nuts and vanilla extract.
  6. Fold in the mashed bananas, crushed pineapple (drained!), and shredded coconut, mixing until just combined.
Baking
  1. 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.
  2. The bread should reach an internal temperature of 200-205°F (93-96°C).
Cooling
  1. Let cool on a wire rack for 10 minutes before slicing.

Notes

For best results, use overripe bananas and measure flour accurately to avoid a dry loaf. This banana bread can be served warm with butter or honey and pairs well with coffee or smoothies. It can last up to 4 days at room temperature, and longer if refrigerated or frozen.