Sourdough Hawaiian Banana Bread

This sourdough Hawaiian banana bread is everything you love about classic banana bread and adds a Hawaiian twist. Made with juicy pineapple, coconut, and buttery macadamia nuts, every bite delivers a soft, cakey texture with golden, nutty edges.

Course Breakfast, Snack

Cuisine American

Keyword Sourdough Discard, Sourdough Recipes

Prep Time 10

Cook Time 1

Total Time 1 10

Servings Slices

Calories 327kcal

Equipment

Loaf Pan fits 1 pound USA bread pan or 8" x 4" loaf pan (21cm x 11cm)

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

Toppings

20 g Macadamia Nuts (roughly chopped)
20 g Unsweetened Coconut Flakes

Instructions

Preheat oven to 180C/350F. Grease a loaf pan with butter and set aside.
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 to lightly mix the egg mix through.
Now add the melted butter, mix and then add the sourdough starter to the mixture and whisk until well combined.
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.
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.
Pour the batter into a buttered loaf pan. Top with extra coconut and macadamia nuts.
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.

Notes

Baking Pan - 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). You can also bake it in a 1L capacity pan like my regular sourdough banana bread.

Nutrition