Maui Banana Bread
This Maui-style banana bread is ultra-moist and naturally sweetened with apple bananas, coconut oil, and tropical island flavors. A true Hawaiian classic, perfect for breakfast, snacks, or gifting.
Ingredients
3 ripe apple bananas (or 2 large ripe bananas)
½ cup coconut oil, melted
1 cup coconut sugar or brown sugar
2 large eggs
1½ cups all-purpose flour
1 tsp baking soda
½ tsp salt
1 tsp vanilla extract
Optional:
½ cup chopped macadamia nuts
½ cup shredded coconut
½ cup pineapple chunks (drained)
Pinch of cinnamon or nutmeg
Instructions
Preheat oven to 350°F (175°C). Grease or line a 9x5-inch loaf pan.
In a large bowl, mash the bananas until smooth.
Stir in melted coconut oil, sugar, eggs, and vanilla until well combined.
In a separate bowl, whisk together flour, baking soda, salt, and optional spices.
Add the dry ingredients to the wet and stir until just combined. Do not overmix.
Fold in any optional ingredients like macadamia nuts or pineapple.
Pour the batter into the prepared loaf pan.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 10–15 minutes before removing to a wire rack to cool completely.
Notes
- Apple bananas are best for authentic Maui flavor, but very ripe Cavendish bananas work well too.
- For a healthier version, substitute half the flour with whole wheat or almond flour.
- Can be stored at room temperature for 3–4 days, or frozen for up to 3 months.