Maui Banana Bread Recipe That Will Delight Your Tastebuds

There’s something undeniably comforting about the aroma of freshly baked banana bread wafting through your kitchen, and when you add a tropical twist inspired by the beautiful island of Maui, it becomes an irresistible treat.

Maui banana bread is a delightful variation packed with the natural sweetness of ripe bananas, complemented by hints of coconut and macadamia nuts that transport you straight to the sunny shores of Hawaii with every bite.

Whether you’re baking for your family, hosting brunch, or simply craving a sweet snack, this recipe strikes the perfect balance between moist, flavorful bread and tropical flair.

What makes Maui banana bread stand out is its unique blend of ingredients that celebrate the flavors of the island – from the buttery crunch of macadamia nuts to the subtle, creamy essence of coconut milk.

This recipe is not only easy to follow but also flexible for your favorite mix-ins and dietary preferences. Ready to bring a little island sunshine into your kitchen?

Let’s dive into this mouthwatering Maui banana bread recipe!

Why You’ll Love This Recipe

This Maui banana bread recipe is a must-try for several reasons. First, it uses very ripe bananas, which naturally sweeten the bread and keep it incredibly moist without needing too much added sugar.

The addition of coconut milk and shredded coconut adds a luscious, tropical creaminess that sets it apart from your typical banana bread.

Plus, the chopped macadamia nuts contribute a delightful crunch and a buttery flavor that perfectly complements the soft texture of the bread. This recipe is versatile, easy to prepare, and uses common pantry ingredients, making it accessible for bakers of all skill levels.

Whether you enjoy it for breakfast, as an afternoon snack, or as a dessert, this banana bread will quickly become a favorite in your recipe collection.

Ingredients

• 3-4 very ripe bananas (about 1 1/2 cups mashed)
• 1/2 cup coconut milk (full fat for best flavor)
• 1/3 cup melted unsalted butter (or coconut oil for dairy-free)
• 3/4 cup brown sugar (light or dark)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup shredded unsweetened coconut
• 1/2 cup chopped macadamia nuts
• Optional: 1/4 teaspoon ground cinnamon

Equipment

• Mixing bowls (medium and large)
• Fork or potato masher (for mashing bananas)
• Whisk or electric mixer
• Measuring cups and spoons
• 9×5-inch loaf pan
• Parchment paper or non-stick spray
• Cooling rack

Instructions

1. Preheat your oven to 350°F (175°C). Grease your loaf pan with butter or non-stick spray, or line it with parchment paper for easy removal.
2. Mash the ripe bananas in a large bowl using a fork or potato masher until smooth with just a few small lumps remaining.
3. Add the wet ingredients: Stir in the coconut milk, melted butter, brown sugar, eggs, and vanilla extract. Mix well until the sugar dissolves and the mixture is combined.
4. Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon (if using).
5. Fold the dry ingredients into the wet banana mixture gently, stirring just until no streaks of flour remain. Be careful not to overmix, as this can make the bread tough.
6. Fold in the shredded coconut and chopped macadamia nuts evenly throughout the batter.
7. Pour the batter into your prepared loaf pan, smoothing the top with a spatula.
8. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
9. Allow the bread to cool in the pan for about 10-15 minutes before transferring it to a cooling rack to cool completely.
10. Slice and enjoy! This bread is delicious warm or at room temperature.

Tips & Variations

For the best flavor and texture, use bananas that are very ripe with plenty of brown spots.

• Dairy-free option: Use coconut oil instead of butter and full-fat coconut milk.
• Add tropical fruits: Fold in 1/2 cup chopped dried pineapple or mango for extra island vibes.
• Spice it up: Add 1/2 teaspoon of ground ginger or nutmeg to enhance the warm flavors.
• Make mini loaves: Divide the batter into muffin tins or mini loaf pans for individual servings.
• Sweeten naturally: Reduce the sugar by half if your bananas are very sweet and ripe.
• Storage: Store wrapped tightly at room temperature for up to 3 days or freeze slices for up to 3 months.

Nutrition Facts

Serving Suggestions

This Maui banana bread shines on its own, but you can elevate it with a few simple touches. Serve warm slices with a smear of butter or coconut cream for extra indulgence.

It also pairs beautifully with a cup of Hawaiian coffee or a tropical smoothie for breakfast or brunch.

For a special treat, try topping it with fresh pineapple slices or a drizzle of honey. Leftover bread can be toasted and served alongside vanilla ice cream or fresh fruit for a quick dessert that will impress your guests.

Conclusion

This Maui banana bread recipe is a delightful way to bring the flavors of Hawaii into your home kitchen. The natural sweetness of ripe bananas combined with the tropical notes of coconut and the rich crunch of macadamia nuts makes this bread a standout favorite.

It’s easy to make, comforting, and packed with flavor that feels both familiar and exotic.

Whether you’re an experienced baker or just looking for a tasty way to use up overripe bananas, this recipe offers a perfect balance of moist texture and island-inspired ingredients. Give it a try for your next baking adventure and enjoy a little slice of paradise any time of the year!

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