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Maui Banana Bread Recipe

Maui Banana Bread

Steven
This ultra-moist Maui banana bread is inspired by the legendary loaves sold at roadside stands along Maui's famous Road to Hana. Made with coconut oil instead of butter for a subtle tropical flavor, ultra-ripe bananas for intense sweetness, and optional macadamia nuts for that quintessential Hawaiian touch, this one-bowl recipe delivers bakery-quality results that will make your kitchen smell like a tropical paradise.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Breakfast
Cuisine American
Servings 12 slices
Calories 185 kcal

Equipment

  • 9x5-inch loaf pan - 23x13cm; or two smaller mini loaf pans
  • Large mixing bowl
  • Medium mixing bowl - For dry ingredients
  • Fork or potato masher - For mashing bananas
  • Whisk
  • Measuring cups and spoons
  • Rubber spatula - For folding and scraping
  • Parchment paper - Or cooking spray for greasing
  • Wire cooling rack
  • Toothpick - For testing doneness
  • Serrated knife - For slicing cooled bread
  • Aluminum foil - (optional) For tenting if top browns too quickly

Ingredients
  

  • 3 overripe bananas - large; about 1½ cups or 360g mashed — the spottier, the better
  • ¾ cup granulated sugar - 150g
  • ⅓ cup coconut oil - 75g, melted; or substitute vegetable oil or canola oil
  • 2 large eggs - at room temperature
  • 1 tsp vanilla extract
  • 1½ cups all-purpose flour - 190g; spoon into measuring cup and level off
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 tsp ground cinnamon - optional but recommended

Optional Mix-Ins

  • ½ cup macadamia nuts - 60g, chopped; dry roasted preferred
  • ½ cup coconut flakes - 45g, unsweetened

Instructions
 

  • Position oven rack in the lower third and preheat to 350°F (175°C). Grease a 9x5 inch loaf pan and line with parchment paper, leaving an overhang on the long sides for easy removal.
  • Peel the overripe bananas into a large mixing bowl and mash with a fork or potato masher until mostly smooth with a few small lumps — you should have about 1½ cups (360g).
  • Whisk the melted coconut oil into the mashed bananas, then whisk in the sugar, eggs one at a time, and vanilla extract until smooth and well combined.
  • In a separate medium bowl, whisk together the flour, baking soda, salt, and cinnamon until evenly distributed with no lumps.
  • Pour the dry ingredients into the wet ingredients and use a rubber spatula to fold gently until just combined with no dry streaks — do not overmix.
  • If using, gently fold in the macadamia nuts and coconut flakes, reserving a small handful of each to sprinkle on top.
  • Pour the batter into the prepared loaf pan, smooth the top with a spatula, sprinkle on reserved toppings, and tap the pan gently on the counter to release air bubbles.
  • Bake for 55 to 65 minutes until deep golden brown and a toothpick inserted in the center comes out clean or with just a few moist crumbs; tent loosely with foil in the last 15 minutes if the top browns too quickly.
  • Place the pan on a wire rack and let the bread cool in the pan for 15 to 20 minutes, then use the parchment overhang to lift it out onto the rack.
  • Allow the bread to cool completely (about 30 to 45 minutes) before slicing with a serrated knife into ¾ to 1-inch thick pieces for clean, even slices.

Notes

  • Use very ripe bananas: Bananas that are almost entirely brown give the sweetest, most flavorful bread. To ripen quickly, roast unpeeled bananas at 300°F (150°C) for 15–20 minutes.
  • Don't overmix: Once dry ingredients meet wet, fold only until just combined. Overmixing develops gluten and results in a tough, dense loaf.
  • Room temperature eggs: Take eggs out 30 minutes before baking, or place in warm water for 5–10 minutes, for better incorporation.
  • Measure flour correctly: Spoon flour into the measuring cup and level off — scooping directly from the bag packs too much flour and can make the bread dense.
  • Coconut oil substitute: Replace with an equal amount of vegetable oil for a neutral flavor, or melted butter for a richer taste.
  • Toast the nuts: Toasting macadamia nuts before adding deepens their flavor and enhances crunch.
  • Frozen bananas work great: Thaw completely and drain excess liquid before mashing — the flavor is often even more concentrated.
  • Storage: Wrap tightly in plastic wrap and store at room temperature for up to 4 days, or refrigerate for up to 1 week. The flavor improves after day one.
  • Freezing: Freeze whole loaves or individual slices (wrapped in plastic then foil) for up to 3 months. Thaw at room temperature or microwave slices for 20–30 seconds at 50% power.
  • Mini loaves: Divide batter into mini loaf pans and begin checking for doneness at 35–40 minutes — perfect for gifting.
Keyword coconut oil banana bread, Hawaiian banana bread, macadamia nut banana bread, maui banana bread, moist banana bread