Sourdough Banana Bread with Hawaiian-Style Sweetness

This sourdough Hawaiian banana bread brings tropical flavor to your breakfast. It combines ripe bananas with juicy pineapple, toasted coconut and buttery macadamia nuts for a moist, cakey loaf with golden, nutty edges. The recipe is simple, takes about 10 minutes to prep and works with either sourdough discard or an active starter.

The combination of pineapple, coconut and macadamia nuts gives each slice a bright, tropical note. The crumb stays tender and moist from the bananas and pineapple, while the coconut and nuts create a pleasant crunch on the crust. It’s a fun twist on classic banana bread and perfect for using up very ripe bananas.

Why You’ll Love This Recipe!

Tropical twist on a classic quick bread – Pineapple, coconut and macadamia nuts add bright, island flavors to familiar banana bread.

Uses overripe bananas – This recipe is a delicious way to use very ripe bananas, which add natural sweetness and moisture.

Simple and flexible – Uses basic pantry ingredients and either sourdough discard or an active starter. No stand mixer required — just a few bowls and about 10 minutes of prep time.

Ingredients

• Bananas – Use overripe bananas for the best sweetness and texture (about 200 g, roughly 2 medium bananas).
• Egg – One large egg; use two if your eggs are small.
• Vanilla extract – Or vanilla paste if preferred.
• Butter – Melted; salted or unsalted both work (about 80 g).
• Sourdough starter – Use active starter or discard (about 100 g).
• Brown and white sugar – A mix adds sweetness and a hint of caramel flavour (100 g brown, 50 g white).
• All-purpose flour – About 200 g.
• Baking powder – For lift (about 12 g).
• Salt – A pinch to balance sweetness (about 2 g).
• Unsweetened coconut flakes – Shreds or flakes are fine (about 40 g).
• Macadamia nuts – Roughly chopped (about 70 g) and extra for topping (about 20 g).
• Pineapple pieces – Canned, fresh or thawed frozen; drain well (about 100 g).

How To Make Sourdough Hawaiian Banana Bread

Preheat the oven to 180°C / 350°F and butter a 1 lb (USA) or an 8″ x 4″ (21 x 11 cm) loaf pan.

Mash the overripe bananas until mostly smooth; a few small lumps are fine. Lightly beat the egg with the vanilla and mix into the mashed bananas.

Add the melted butter and the sourdough starter to the banana mixture, then whisk until well combined. Stir in both sugars until the wet mixture is smooth, then set aside.

In a separate bowl, combine the flour, baking powder, salt, coconut flakes and roughly chopped macadamia nuts. Stir the dry ingredients together until evenly mixed.

Fold the dry ingredients into the wet ingredients along with the drained pineapple pieces. Stir just until the dry ingredients are moistened—do not overmix.

Pour the batter into the prepared loaf pan and sprinkle extra coconut flakes and macadamia nuts on top.

Bake for about 1 hour at 180°C / 350°F, though baking time will vary with oven and pan size. The loaf is done when a skewer inserted in the center comes out clean. Let it cool in the pan for 30 minutes before removing.

How to Store and Freeze

Allow the bread to cool completely for at least 30 minutes. Store wrapped tightly in foil or an airtight container at room temperature for up to 4 days.

To freeze, wrap the cooled whole loaf or individual slices in parchment, then seal in a freezer bag or wrap with foil. Frozen banana bread stays best for 2–3 months; thaw at room temperature or gently warm slices before serving.