Maui Banana Bread Recipe: A Tropical Twist On A Classic Favorite

I always look for ways to bring tropical flavors into my kitchen this Maui Banana Bread Recipe. There’s something special about warm, sweet, island-inspired baked goods.

After visiting Hawaii, I fell in love with one treat in particular. It’s rich, moist, and full of flavor. That’s when I knew I had to recreate it at home.

About 15 years ago, I first tasted the Maui Banana Bread Recipe. Since then, I’ve perfected it with my own twist.

I use ripe bananas, a hint of coconut, and crunchy macadamia nuts. This recipe is simple, satisfying, and truly unforgettable. I bake it often, especially on rainy mornings.

Why Everyone Will Love It

Everyone falls for this Maui Banana Bread Recipe because it’s soft, flavorful, and full of island charm.

The ripe bananas make it naturally sweet and moist, while the macadamia nuts and coconut give it a tropical twist that’s hard to resist.

It’s simple to bake, easy to enjoy, and perfect for sharing—whether it’s breakfast, a snack, or dessert. One bite, and it feels like you’re in Hawaii.

How To Prepare Maui Banana Bread Recipe

Recipe Overview

Prep Time: 15 minutes

Cook Time: 60 minutes

Total Time: 1 hour 15 minutes

Course: Breakfast, Snack, Dessert

Cuisine: Hawaiian

Difficulty: Easy

Yield: 1 loaf (approximately 10 slices)

Equipment Needed

• 9×5-inch loaf pan
• Mixing bowls
• Measuring cups and spoons
• Electric mixer or whisk
• Spatula
• Cooling rack

Ingredients

• 3 ripe bananas, mashed
• 2 large eggs
• 1/2 cup unsalted butter, melted
• 1/2 cup brown sugar
• 1 teaspoon vanilla extract
• 1/2 cup shredded coconut
• 1/2 cup chopped macadamia nuts
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Step-By-Step Instructions

1. Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour your 9×5-inch loaf pan or line it with parchment paper for easy removal.

2. Prepare Wet Ingredients

In a large mixing bowl, mash the ripe bananas until smooth. Add the melted butter, brown sugar, eggs, and vanilla extract. Mix well until all ingredients are combined.

3. Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.

4. Mix Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix, as this can result in a dense loaf.

5. Add Coconut and Nuts

Fold in the shredded coconut and chopped macadamia nuts until evenly distributed throughout the batter.

6. Bake the Bread

Pour the batter into the prepared loaf pan. Smooth the top with a spatula. Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.

7. Cool and Serve

Allow the banana bread to cool in the pan for 10 minutes before transferring it to a cooling rack. Let it cool completely before slicing and serving.

Special Note

For best results, allow the banana bread to cool completely before slicing. This helps in achieving cleaner slices and enhances the flavors.

If you want to go full-on island style, try swapping out the butter for coconut oil. I’ve done it a few times, and it adds another layer of island aroma.

Nutrition Facts Maui Banana Bread Recipe

Calories: 280 kcal

Protein: 3g

Carbohydrates: 35g

Dietary Fiber: 2g

Sugars: 15g

Fat: 14g

Saturated Fat: 5g

Cholesterol: 30mg

Sodium: 200mg

Potassium: 200mg

Vitamin A: 4% DV

Vitamin C: 10% DV

Calcium: 2% DV

Iron: 6% DV

Amazing Serving Ideas

One of my favorite things about this Maui Banana Bread Recipe is how versatile it is when it comes to serving. I often enjoy a warm slice fresh out of the oven with a pat of salted butter—simple and satisfying.

For a tropical twist, I love topping it with a dollop of whipped coconut cream and a sprinkle of toasted coconut flakes.

When I want something extra indulgent, I serve it slightly toasted with a scoop of vanilla bean ice cream and a drizzle of caramel sauce.

It also makes a delicious base for a brunch platter, paired with fresh pineapple and papaya slices. Serve it plain or dress it up, this banana bread fits any occasion and always feels special.

Variations And Substitutions

Here are 5 helpful tips for variations and substitutions to make your Maui Banana Bread Recipe suit your taste or dietary needs:

1. Dairy-Free Swap: Replace butter with an equal amount of melted coconut oil for a dairy-free option that adds even more tropical flavor.

2. Gluten-Free Option: Use a 1:1 gluten-free all-purpose flour blend. Make sure it includes xanthan gum for the best texture.

3. Nut Alternatives: Substitute macadamia nuts with chopped pecans, walnuts, or almonds if preferred or if you’re avoiding certain nuts.

4. Add Extra Flavor: Mix in dark chocolate chips, dried pineapple, or shredded carrots for a unique twist.

5. Make Muffins Instead: Pour the batter into a muffin tin and bake for 20–25 minutes at the same temperature for quick, grab-and-go servings.

Essential Health Benefits

This Maui Banana Bread Recipe isn’t just delicious—it offers some great health benefits too. Ripe bananas are rich in potassium, which supports heart health and helps maintain healthy blood pressure.

They also provide fiber for better digestion and natural energy from their natural sugars. The macadamia nuts add healthy monounsaturated fats, known to support brain and heart function.

Coconut brings antioxidants and can boost your metabolism in small amounts. While this bread is a treat, it’s made with real, nourishing ingredients that give it a wholesome edge. I always feel good about enjoying a slice, especially when I know what’s in it.

How To Store Maui Banana

To keep my Maui Banana Bread Recipe fresh and moist, I always let it cool completely before storing. I wrap it tightly in plastic wrap or foil, then place it in an airtight container.

It stays fresh at room temperature for up to 3 days. If I need to keep it longer, I refrigerate it for up to a week.

For even longer storage, I freeze individual slices wrapped in parchment paper and sealed in a freezer bag—they last up to 3 months. A quick reheat in the microwave or toaster brings it right back to life.

What Is The Number One Mistake Made When Making Banana Bread?

Using bananas that aren’t ripe enough is the number one mistake that bakers make. Under-ripe bananas don’t leave a strong flavor impact.

And The number mistake I see is over mixing the batter. Once you combine the wet and dry ingredients, it’s important to mix just until the flour disappears.

Over mixing develops the gluten in the flour too much, which can make the bread dense and tough instead of soft and tender. I always mix gently by hand or use a spatula to avoid this.

Who Is The Banana Bread Lady In Maui?

Aunty Sandy Hue u

In 1983, Aunty Sandy Hue u began to bake her famous banana bread in Keanae, Maui. in Maui often refers to Julia’s Banana Bread, a famous roadside stand in West Maui.

Julia’s is known for serving warm, homemade banana bread to tourists and locals along the Ka hekili Highway.

Her recipe has become iconic and draws people from all over who want to experience authentic Maui banana bread.

How Much Batter Do You Put In A Mini Loaf Pan?

Mini loaf pans hold 1.5 – 2 cups of batter. This gives the batter enough room to rise without overflowing. Overfilling can cause uneven baking or a messy oven.

Keeping it at the two-thirds mark helps the mini loaves bake evenly and come out with a nice domed top.

How Do You Adjust Baking Time For Mini Loaf Pans?

Mini loaf pans bake much faster than a full-size loaf. I typically reduce the baking time to about 25 to 30 minutes, depending on the size of the pan.

I start checking for doneness around the 25-minute mark by inserting a toothpick in the center. If it comes out clean or with just a few crumbs, it’s ready.

Conclusion

This Maui Banana Bread Recipe always takes me back to the warmth and flavor of the islands. It’s more than just a quick bread — it’s comfort in every bite.

I love how the ripe bananas, toasted coconut, and buttery macadamia nuts create a rich, tropical taste. Whether I enjoy it with my morning coffee or share it with friends, it never disappoints.

It’s easy to make, full of flavor, and always leaves my kitchen smelling amazing. If you try it once, I’m sure you’ll come back to it again and again. Bake it, share it, and savor every slice.