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–+ servings
Slices of Hawaiian Sourdough Banana Bread

Hawaiian Sourdough Banana Bread

By McKenna Pulda
Yield: 1 loaf
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
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.
4.95 from 17 votes
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Equipment

Ingredients

  • 200 grams sugar 1 cup
  • 113 grams unsalted butter, room temperature 1/2 cup
  • 100 grams eggs, room temperature 2 large eggs
  • 230 grams all-purpose flour, sifted 1 2/3 cups
  • 4 grams baking soda 3/4 teaspoon
  • 2 grams salt 1/4 teaspoon
  • 100 grams sourdough discard 1/3 cup
  • 65 grams macadamia nuts, chopped & dry roasted 1/2 cup
  • 4 grams vanilla extract 1 teaspoon
  • 250 grams mashed bananas 1 cup
  • 145 grams crushed pineapple, drained 1/2 cup
  • 25 grams shredded coconut, sweetened 1/4 cup

Instructions

Cream the butter:

  1. In a stand mixer with a paddle attachment, cream room-temperature butter and sugar on medium speed.
    This can also be done using a hand-mixer.
    200 grams sugar, 113 grams unsalted butter, room temperature
  2. 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.
    100 grams eggs, room temperature

Dry Ingredients:

  1. In a separate bowl, sift the flour, baking soda, and salt together.
    230 grams all-purpose flour, sifted, 4 grams baking soda, 2 grams salt
  2. 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.
    100 grams sourdough discard

Mix-ins:

  1. Lastly, add the chopped macadamia nuts, vanilla extract, mashed banana, crushed pineapple (make sure to drain the extra pineapple juice), and coconut flakes to the batter. Mix on medium until just combined.
    65 grams macadamia nuts, chopped & dry roasted , 250 grams mashed bananas, 145 grams crushed pineapple, drained, 25 grams shredded coconut, sweetened, 4 grams vanilla extract

Bake:

  1. Preheat the oven to 350 degrees F.
  2. Add the batter to a greased 8.5 x 4.5 loaf pan. Sprinkle with additional chopped macadamia nuts on top of the batter, if desired. Bake for 60-65 minutes or until a toothpick comes out clean. The internal temperature of a baked banana bread loaf should be between 200-205 degrees F.
  3. Remove from the oven and cool on a wire rack for 10 minutes before slicing.

Notes

This recipe card was updated on February 18th, 2026. 

Recipe Tips

  • This recipe is based on my classic Sourdough Banana Bread recipe. 
  • 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.

Nutrition

Calories: 3564kcal | Carbohydrates: 496g | Protein: 49g | Fat: 163g | Saturated Fat: 78g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 66g | Trans Fat: 4g | Cholesterol: 615mg | Sodium: 2105mg | Potassium: 1820mg | Fiber: 22g | Sugar: 266g | Vitamin A: 3596IU | Vitamin C: 36mg | Calcium: 215mg | Iron: 16mg
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