Hawaiian Banana Bread (aka bougie banana bread!)
This Hawaiian banana bread involves lots of love and TONS of banana, macadamia nut, and coconut flavor. Naturally sweetened and so dang good.
Ingredients
- 6 very ripe bananas
- 1 ¾ cup white whole wheat flour brown whole wheat and all-purpose work too!
- ½ cup melted and cooled coconut oil olive oil or melted butter works great!
- ¾ cup coconut sugar or brown sugar
- 2 large eggs
- ½ cup finely chopped macadamia nuts or walnuts
- 1 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp salt
- ½ cup white chocolate chips OPTIONAL!
- ⅓ cup coconut flakes unsweetened
- 2 tsp additional coconut sugar
Instructions
- First, preheat your oven to 350°F. Then grease a 1 lb loaf pan with cooking spray.
- Now take 5 (save 1 banana) peeled bananas and place them in a microwavable container. Then microwave your bananas on high for about 5 minutes. I would do this in increments of 1-2 minutes. As they get softer they begin to bubble. We do not want exploded banana juice in the microwave! Believe me, I've experienced it.
- While the bananas microwave away, whisk together the flour, baking soda, and salt in a large mixing bowl. Set aside.
- Once the bananas smell amazing and look like mush (about 5 minutes in microwave) remove them from their container and strain them using a mesh strainer. Make sure to have a container (either a glass measuring cup or the saucepan you will be simmering with) under the straining bananas to collect their juices!
- Use a fork to mash them down and collect as much juice as possible. Once the bananas have been straining for a few minutes you should be left with about ¾ cup of banana liquid. *
- Now take the beautiful banana liquid and place over a stovetop in a small pan. Heat the juice on medium high heat and let the bananas simmer for about 5 minutes. Watch carefully that the juice doesn't boil over. You will be left with about ½ cup of juice. If you have more than that just make sure to measure it out ½ cup of liquid before adding to the batter.
- Then, in a small mixing bowl, add the banana juice (aka the concentrate), the strained mashed bananas, the coconut sugar, eggs, cooled coconut oil, and vanilla extract. Whisk the wet ingredients until fully combined.
- Finally, slowly pour the wet ingredients into the dry ingredient mixing bowl. Stir gently with a spatula. Add in the chopped macadamia nuts, coconut flakes, and white chocolate if using.
- Pour this delicious batter into your loaf pan. Then slice your last remaining banana in either coins or horizontally and decoratively place on top of the batter. Sprinkle 2 tsp of sugar on top to help the bananas caramelize on top.
- Bake this baby for about 55-75 minutes. It is a large range so start on the lower end and add more time as needed. See my notes for tips with baking time.* You may need to lower the temp at 50 minutes.*
- Once a toothpick comes out clean and the edges are golden brown remove the pan from the oven. Let the loaf cool for about 30 minutes before trying to slice. If you are removing it entirely from the pan, you will need to wait at least an hour to let it cool completely. Patience is a virtue.
- Once you slice into your bougie banana bread, top with some butter and dig in! You mouth will be paraded with an explosion of banana flavor. Store leftovers in an airtight container on the counter or with tinfoil over the pan for up to 5 days.
Notes
*The riper your bananas are the more juice you will yield. If you have any extra banana juice, save it for a smoothie or something. If you have less than 1/2 cup of banana concentrate, add any type of milk to make up for it so you have 1/2 cup liquid total.
*The reason why the baking time range is so large is because it depends on how much liquid banana concentrate is used. If you use a 1/2 cup it should be closer to the 55-60 minute mark. However, if you use more (and that's okay, it adds more flavor), you will need to cook the loaf closer to 70-75 minute
*You may need to lower your oven's temperature around the 50 minute mark. If it looks like the edges of the loaf is getting TOO dark, reduce your oven's temperature to 325 F. Finish off the rest of the baking time, and you're golden.