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Sourdough Hawaiian Banana Bread

Name: Sourdough Hawaiian Banana Bread
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Ingredients: 200 g Bananas ((approx. 2 medium overripe bananas)); 1 Egg; 5 g Vanilla Extract; 80 g Butter ((Melted - can be salted or unsalted)); 100 g Sourdough Starter ((or sourdough discard)); 100 g Brown Sugar; 50 g White Sugar; 200 g All Purpose Flour; 12 g Baking Powder; 2 g Salt; 40 g Unsweetened Coconut Flakes; 70 g Macadamia Nuts ((roughly chopped)); 100 g Pineapple Pieces; 20 g Macadamia Nuts ((roughly chopped)); 20 g Unsweetened Coconut Flakes

ByThe Pantry Mama Published: July 23, 2025July 23, 2025

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This sourdough Hawaiian banana bread is going to make breakfast much more fun! If you love banana bread but want something a little more fresh and flavorful, this bread is a must try. It's made with simple ingredients, 10 minutes of prep time, and you can use sourdough discard or active starter.

Sourdough Hawaiian banana bread on parchment paper with half the loaf sliced next to a knife and small bowl of butter.

The combination of juicy pineapple, toasty coconut, and buttery macadamia nuts instantly transport you to Hawaii with every bite. The texture is super moist, soft and cakey inside with golden, nutty edges thanks to the coconut and macadamia topping. You're going to love it!

I love experimenting with new banana bread flavors. If you do too, you will want to try this double chocolate sourdough banana bread, sourdough s'mores banana bread and this sourdough berry banana bread. They're perfect for using up overripe bananas and making something unique.

Why You'll Love This Recipe!

Classic Quick Bread with a Hawaiian Twist - With the addition of coconut, pineapple and macadamia nuts, this banana bread has tropical flavors for a new twist on banana bread.

Use up Overripe Bananas - Bananas add natural sweetness, and this recipe is perfect for using the bananas that are too brown to eat.

Simple Ingredients and Instructions - This recipe uses sourdough discard or starter, and basic ingredients you likely have on hand, or can easily find at your local grocery store. All you need is 10 minutes, a couple of bowls, and a whisk for prepping. No stand mixer necessary!

Sourdough Hawaiian banana bread with two slices on a white plate next to a butter knife.

Ingredients

Bananas - be sure to use overripe bananas (if you're like me, there's always a handful on the counter, just perfect for this recipe). You know the kids go crazy for bananas, until you buy a whole bunch, then no one wants to eat them!
Egg - I've only used one large egg in this recipe. If yours are small, I recommend using 2.
Vanilla Extract - you can use vanilla paste if you prefer.
Butter - if you've followed me for awhile, you know I love my salted butter, but you can use unsalted if you'd like.
Sourdough Starter - this bread will work with sourdough starter or discard- whichever you prefer.
Brown and White Sugar - I love to combine brown and white sugar to add sweetness and a bit of caramel flavor from the brown sugar.
All Purpose Flour
Baking Powder
Salt
Unsweetened Coconut Flakes - you can use shreds or flakes, whichever you have on hand.
Macadamia Nuts - you want your macadamia nuts roughly chopped. If you only have them whole, instead of chopping them, you can break them up a bit by adding them to a ziploc bag and rolling over with a rolling pin. Just don't crush them too much.
Pineapple Pieces - canned, fresh or thawed frozen pineapple will work here. You'll want to drain the pieces as you don't want to add the juice, just the fruit.

How To Make Sourdough Hawaiian Banana Bread

I created this Hawaiian banana bread as a delicious twist based on my well-loved sourdough discard banana bread.

Preheat oven to 180C/350F. Grease a loaf pan with butter and set aside. I've tested this recipe in multiple loaf pans. It fits really well in a 1 pound USA bread pan as well as a 8" x 4" loaf pan (approx. 21cm x 11cm).

Mash the overripe bananas with the back of a fork until they are fairly smooth (a few lumps is fine).

Now lightly beat the egg and vanilla together and add that to the mashed bananas. Use your fork or a whisk to lightly mix the egg mix through.

Mashed bananas with vanilla and an egg mixed in a glass bowl to make sourdough Hawaiian banana bread.

Now add the melted butter, mix and then add the sourdough starter to the mixture and whisk until well combined.

Mashed bananas with vanilla, melted butter, sourdough starter and an egg mixed in a glass bowl to make sourdough Hawaiian banana bread.

Then add the brown sugar and white sugar to the other wet ingredients and whisk together until smooth. Set this aside.

In a separate bowl, mix together the all purpose flour, baking powder, salt, cinnamon, unsweetened coconut flakes and roughly chopped macadamia nuts. Mix together until everything is well combined.

Sourdough Hawaiian banana bread dry ingredients mixed together in large white bowl.

Now add the dry ingredients to the wet ingredients, along with the pineapple pieces and stir until just combined. You just want to ensure the dry ingredients are moistened.

Sourdough Hawaiian banana bread batter mixed together in a glass bowl with a spoon.

Pour the batter into a buttered loaf pan. Top with extra coconut and macadamia nuts.

Sourdough Hawaiian banana bread batter in a loaf pan before going in oven.

Bake at 180C/350F for around 1 hour. Baking time will depend on the size of your tin and your oven.

The sourdough Hawaiian banana bread is cooked when a skewer is inserted and comes out clean.

Allow to cool for 30 minutes before removing from the loaf pan.

Sourdough Hawaiian banana bread on parchment paper with half the loaf sliced and two slices on a white plate with butter.

How to Store + Freeze

Let the bread cool completely for at least 30 minutes before storing. It can be wrapped tightly in aluminum foil or placed in an airtight container and stored at room temperature for up to 4 days.

To freeze, you can either slice the loaf or keep it whole. Once fully cooled, wrap it in parchment paper, then place it in a zip-top freezer bag or wrap it again in aluminum foil. It will stay fresh in the freezer for up to 2–3 months.