Hawaiian Banana Bread Recipe Made With Sourdough Discard

Sourdough Hawaiian Banana Bread is a moist banana bread packed with all the tropical flavors of the Hawaiian islands. Sweetened with ripe bananas and crushed pineapple, this quick bread is full of crunchy macadamia nuts and chewy coconut. Making this banana bread with sourdough discard not only gives it a slightly tangy taste but makes for an extra tender and delicious crumb.

After my brother and I graduated from high school, my parents gifted our family with a trip to Hawaii, specifically to the island of Maui. First off, what a beautiful island. From watching the breathtaking sunrise at Haleakala to swimming at Makenna Beach (I know! A beach after my own name, they shouldn’t have 😉 ), my family enjoyed every second of that Maui vacation.

But one of the greatest highlights of any trip is the food.

Did you know that Maui is known for its banana bread? Cause I didn’t! But it makes sense with all the delicious locally-grown bananas on the island, how couldn’t they have amazing banana bread?

Now, back in the midwest all these years later, I pay tribute to this beautiful part of the world with a sourdough banana bread recipe – Maui’s version.

This isn’t just any banana bread recipe. Each bite will have you convinced you are on the island right now. I’ve taken all the flavors of the tropics – sweet banana, juicy pineapple, chewy coconut, and buttery macadamia nuts – and incorporated them into a loaf of moist sourdough banana bread.

Who knew banana bread could get even better?

Whenever I have a surplus of brown bananas, I’m usually in the kitchen baking up sourdough banana bars or this quick bread. Love how moist and naturally sweet these treats are!

This Sourdough Hawaiian Banana Bread is so delicious. Using sourdough discard gives this loaf a slightly tangy taste and makes the bread so baked until golden brown and is best when served warm with a slab of butter.

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Why You’ll Love This Recipe:

A Tropical Treat:

We’ve got all the popular tropical flavors – sweet bananas, pineapple, coconut, and macadamia nuts – all in a moist sourdough banana bread recipe. Who needs a super expensive plane ticket to Hawaii when you have the taste of the islands in this recipe?!

Quick and Easy Recipe:

This is a one-bowl recipe. Simply mix the ingredients in a stand mixer and bake it in a loaf pan. Not only is this a super simple recipe with minimal cleanup, but it makes the best banana bread. Win-win-win!

Reduce Food Waste:

If you’re like me, I am always trying to find recipes to put my sourdough discard to use in the most delicious way. Recently I have been loving my Blueberry Lemon Poppy Seed Sourdough Muffins and Chewy Oatmeal Butterscotch Cookie recipes. This Sourdough Hawaiin Banana Bread recipe is not only a great way to use an overripe banana, but sourdough discard as well.

Ingredients

Sugar – I used white sugar for this recipe, but other types of sugar, such as coconut sugar or demerara sugar, can be substituted for a 1:1 ratio.

Butter, room temperature – Brings creaminess to this tender sourdough banana bread.

All-purpose flour – To give this sourdough banana bread some structure.

Baking Soda – A leavening agent to help the sourdough Hawaiian Banana Bread rise so that it is soft and fluffy.

Salt – To bring balance to the sweetness of the fruit and sugar.

Sourdough Discard – Adding sourdough discard to this recipe stales the formation of gluten in the batter, which makes for extra tender banana bread.

Vanilla Extract – For an extra depth of flavor.

Macadamia nuts chopped – A popular nut on the islands. It’s slightly sweet and buttery tasting with an excellent crunch.

Ripe bananas, mashed – More ripe the banana, the better! I will often freeze my overripe bananas, that way I always have ripe bananas on hand for these delicious recipes.

Crushed Pineapple – Using crushed pineapple gives just enough fruit in each bite without being overpowering. Be sure to drain the pineapple juice before adding it to the batter.

Shredded coconut, sweetened – I like to use sweetened shredded coconut but feel free to substitute it with unsweetened.

Supplies

Stand Mixer or Electric Mixer

Mixing bowls

Spatula

Sifter

Loaf pan

Kitchen Scale

How to Make Sourdough Hawaiian Banana Bread:

Cream the butter:

In a stand mixer with a paddle attachment, cream room-temperature butter, and sugar on medium speed.

Once combined, add the eggs to the mixture, one at a time. Continue to beat on medium speed until it is light, fluffy, and pale yellow in color.

Dry Ingredients:

In a separate bowl, sift the ap flour, baking soda, and salt together.

Alternate adding the dry ingredients and sourdough discard to the egg mixture. Occasionally stop mixing to scrape the sides of the bowl. Mix until all the flour has been combined with the wet ingredients.

Mix-ins:

Next, add the chopped macadamia nuts and vanilla extract.

Lastly, add the mashed banana, crushed pineapple (make sure to drain the extra pineapple juice), and coconut flakes to the batter. Mix on medium until just combined.

Bake:

Preheat the oven to 350 degrees f.

Add the batter to a greased 9×5 loaf pan. Sprinkle with additional chopped macadamia nuts, if desired. This recipe makes 2 medium loaves or 5 mini loaves.

Bake for 40-50 minutes or until a toothpick comes out clean. The internal temperature of a baked banana bread loaf should be between 200-205 degrees f.

Remove from the oven and cool on a wire rack for 10 minutes before slicing.

How to Serve Sourdough Hawaiian Banana Bread:

Sourdough Hawaiian Banana Bread is best served warm. Cut thick slices of this moist sweet bread and top it with quality butter. The following day, I like to warm up a slice of banana bread in the microwave just for 15 seconds or so.

It’s the perfect way to start your morning with a hot cup of coffee or an easy grab-and-go snack.

How to Store:

Store Sourdough Hawaiian Banana Bread in an air-tight container at room temperature for 4-5 days.

This sourdough banana bread also freezes really well. Wrap it tightly with plastic wrap, place it in a ziplock bag, and store it in the freezer for up to 3 months. Thaw on the counter until brought to room temperature.

FAQs:

Why is there so much banana bread in Hawaii?

Hawaii is known for its banana bread because of the surplus of locally-grown bananas. Hawaiian bakers love using ingredients grown on their islands. They have so many different types of bananas, like their apple banana, which is a smaller variety of bananas, that baking banana bread became a go-to recipe. Now it is a local and tourist attraction. So much so that a lot of people will drive the Hana Highway searching for the best Hawaiian bread.

Why does sourdough banana bread call for baking soda?

Since we are using sourdough discard, rather than an active sourdough starter, it is necessary to incorporate a leavening agent in the recipe. That’s where baking soda comes in. Using baking soda will help our Sourdough Hawaiian Banana Bread to rise and make it extra soft and tender.

Happy baking!

More Sourdough Discard Recipes:

Sourdough Discard Banana Bars

Blueberry Lemon Poppy Seed Sourdough Muffins

Sourdough Discard Blueberry Buckle