Who here loves banana bread?! There is nothing like waking up to a fresh warm loaf of this delicious treat. Aunty Sandy’s, located in Hana, Maui, is a family owned business that is famous for their banana bread. You will definitely want to make sure to put this on your Hana bucket list! I recommend getting a couple loaves. You will be craving for more the next day! We would like to share a Hawaiian banana bread recipe. For those days when you are craving a tasty treat, or missing Hawaii, pop into the kitchen and try this out!
Hana is located on the Eastern end of Maui. This community is one of the most isolated in the state, with a low population of just a couple thousand people. The road to Hana is notorious for being long, rainy, windy and wrapping around steep cliffs with narrow roads. You can enter Hana one way, and then continue driving on all the way to the backside of Haleakala. The views and scenery are absolutely breathtaking. This is definitely worth the trip out! If you do not want to do all of this in one day, there are hotels and rentals to stay at. Taking a couple of days in Hana will help you disconnect, get in touch with nature, and explore. There are many beautiful hikes, waterfalls, beaches (with black & red sand), bamboo forests, and more! We love Hana.
Banana Bread Recipe
- 3 1/2 Cups All Purpose Flour
- 3 1/2 tsp Baking Powder
- 1 tsp Baking Soda
- 1/2 tsp Kosher Salt
- 1/2 tsp Ground Cinnamon
- 2 Cups light brown sugar, packed
- 1 Cups (2 sticks -226g) unsalted butter, melted
- 4 Tbsp Coconut oil, melted
- 4 Large eggs, room temperature
- 1 TBSP Vanilla extract
- 1/2 Cup Sour Cream, room temperature
- 3 Cups mashed overripe bananas (Yellow with spots, not all the way brown, 6-8 bananas
- 1 Cup chopped roasted and salted Macadamia Nuts, lightly toasted. Add in to the flour mixture first before mixing with wet ingredients.
- Cream cheese, softened – to spread on top of banana bread slices when served
- Preheat oven to 330 degrees Farenheit for at least 30 minutes. Make sure to position the rack to the lower third of the oven. Grease and flour two 9×4 inch aluminum loaf pans.
- In a small bowl, whisk together the flour, baking powder and soda, salt and cinnamon. Now is the time to add in the chopped macadamia nuts if you are using them. Stir until well coated. Set aside.
- In a larger bowl, whisk together the melted butter, oil, eggs, sugar, vanilla and sour cream. Add in the mashed bananas and stir well. Add in the flour and nut mixture and stir until flour has been thoroughly mixed. Pour into the prepped pans.
- Bake the pans side by side in center of rack for 45-60 minutes. Check the loaf at 45 minutes to test if it’s done. Use a toothpick to see if there is still raw batter in the middle. If so, keep baking checking every few minutes. If the top is getting too brown for your liking place a piece of foil over the top for the remainder of baking. Bake until deep golden brown and a tooth pick inserted into the middle has a few crumbs on it but no raw batter is left. 50-60 minutes total.
- Let the pans cool in the oven for 10 minutes. Then move them to a wire rack to cool completely. Keep wrapped tightly in plastic wrap and then foil at room temperature up to a week or up to 3 months in freezer.
We hope you enjoy a Hawaiian Banana bread recipe! We will never truly know what makes Aunty Sandy’s banana bread so undeniably delicious. It must be a secret family ingredient!