This Maui Banana Bread recipe delivers moist, tender loaves with banana flavor, warm cinnamon, and a soft crumb. It’s quick to prepare and bakes into two mini loaves that freeze well. Serve slices with butter or cream cheese for a comforting breakfast or snack.
Why I love this recipe
I developed this copycat version after sampling banana bread from a popular stand on Maui’s Road to Hana. The loaf is balanced: not too sweet, with brown sugar depth and a hint of cinnamon. The texture stays moist thanks to sour cream and a combination of butter and solid shortening. Two small loaves are perfect for sharing, gifting, or freezing for later.
Table of Contents
- Why I love this recipe
- Substitutions
- How to make Hawaiian Banana Bread
- Pro Tips
- You may also enjoy
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Substitutions
If you don’t have bread flour, use all-purpose flour instead—results will still be excellent. For mix-ins, try lightly toasted macadamia nuts, shredded coconut, or chocolate chips. Add up to 1/2 cup of any of these to the batter, folding them in at the end.
How to make Hawaiian Banana Bread
Step 1 – Preheat the oven to 330°F (165°C). Position the rack in the lower third of the oven for even baking.
Step 2 – Grease two 3½ x 6½ inch mini loaf pans or line with parchment.
Step 3 – In a small bowl, whisk together 1 cup bread flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, and 1/4 teaspoon ground cinnamon.
Step 4 – In a microwave-safe bowl, melt 4 tablespoons butter with 1 tablespoon solid shortening.
Step 5 – Pour the melted fat into a large bowl and whisk in 1 large room-temperature egg, 1/2 cup light brown sugar, 1/2 tablespoon vanilla extract, and 2 tablespoons sour cream.
Step 6 – Stir in 2 ripe mashed bananas (not overripe) until evenly incorporated.
Step 7 – Add the dry ingredients to the banana mixture and stir gently until just combined. Fold in any optional additions like nuts or chips.
Step 8 – Divide the batter evenly between the prepared mini pans and smooth the tops.
Step 9 – Bake for 30–45 minutes. Start checking at 30 minutes: insert a toothpick into the center and continue baking at five-minute intervals until it comes out clean or with a few moist crumbs.
Step 10 – Let loaves cool in their pans for 10 minutes, then invert onto a rack to cool completely. Serve slightly warm or at room temperature.
Pro Tips
Use bananas that are ripe with brown spots for good banana flavor without excess liquid. Mash bananas thoroughly for an even batter. Measure flour by spooning into the cup then leveling with a knife to avoid a dry loaf.
If you prefer, double the recipe and divide among four mini loaf pans. This recipe works well with a stand mixer fitted with a paddle or with simple hand whisking and stirring.
To store, wrap each loaf tightly in plastic wrap or place in an airtight container for 3–4 days, or freeze for longer storage. Thaw in the refrigerator or at room temperature before serving.
You may also enjoy
- 4 Ingredient Banana Brownies
- Banana Flapjacks
- Mini Banana Cakes with Cream Cheese Frosting
- Pineapple Banana Bread Pudding
- Mini Lemon Loaves
- Chocolate Chunk Banana Bread
Maui Banana Bread Recipe
This easy Maui Banana Bread yields moist mini loaves with bananas, cinnamon, and brown sugar. Ready in about 35 minutes and ideal for freezing.
Ingredients
- 1 cup bread flour (or all-purpose)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 4 Tablespoons butter
- 1 large egg, room temperature
- 1/2 cup light brown sugar
- 1 Tablespoon solid shortening
- 1/2 Tablespoon vanilla extract
- 2 Tablespoons sour cream
- 2 ripe bananas, mashed (not overripe)
Instructions
- Preheat oven to 330°F and position the rack in the lower third.
- Grease two 3½ x 6½ inch loaf pans.
- Whisk the dry ingredients together: flour, baking powder, baking soda, salt, and cinnamon.
- Melt butter and solid shortening together in a small bowl.
- Whisk the melted fat with the egg, brown sugar, vanilla, and sour cream in a large bowl.
- Stir in the mashed bananas until well combined.
- Fold the dry ingredients into the wet ingredients and add any optional mix-ins.
- Divide batter between pans and smooth the tops.
- Bake 30–45 minutes, checking with a toothpick until it comes out clean.
- Cool 10 minutes in the pans, then invert onto a wire rack to cool completely.
Notes
- Store wrapped tightly for 3–4 days or freeze for longer storage.
- Double the recipe to make four mini loaves if needed.
Nutrition (per serving)
- Calories: 159 kcal
- Carbohydrates: 21 g
- Protein: 1 g
- Fat: 8 g (Saturated fat: 5 g)
- Sodium: 199 mg
- Sugar: 17 g
Hi there — I’m Zona House. I focus on simple, satisfying recipes that are easy to make and delicious to eat. My goal is to help you enjoy cooking and to share approachable recipes you’ll make again and again.
Eat, drink, and savor every moment in the kitchen.