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Maui Banana Bread Recipe

This easy Maui Banana Bread Recipe has a moist texture, with bananas, cinnamon, brown sugar, and super soft crumbs. Try spreading on some butter or cream cheese. Ready in just 35 minutes!

Why I love this recipe

This recipe makes just 2 mini loaves of banana bread and can be frozen. On a Maui vacation recently, I stopped at Aunty Sandy’s banana bread stand on Maui’s road to Hana and this is my copycat recipe.

Maui Banana Bread slices on parchment paper.
Maui Banana Bread Recipe

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Simple Ingredients

(amounts are listed in the recipe card at the bottom of the post)

bread flour

baking powder

baking soda

salt

ground cinnamon

light brown sugar

butter

solid shortening

large egg

vanilla extract

sour cream

ripe bananas, mashed (not overripe bananas)

Substitutions

You can use all purpose flour instead of bread flour.

Try adding a 1/2 cup of chopped lightly toasted macadamia nuts, coconut flakes, or chocolate chips.

Equipment used for this recipe

How to make Maui Banana Bread Recipe

Step 1 – Preheat the oven to 330 F. Position the rack in the lower third of the oven.

Step 2 – Grease two 3 ½ x 6 ½ inch loaf pans.

Step 3 – In a small bowl, whisk flour, baking powder, baking soda, salt, and cinnamon.

Step 4 – In a small microwave-safe bowl, melt the butter and solid shortening.

Step 5 – Pour the melted butter mixture into a large mixing bowl and whisk in the eggs, sugar, vanilla, and sour cream.

Step 6 – Stir in the mashed bananas until well combined.

banana bread wet ingredients whisked in a bowl.

Step 7 – Add the dry ingredients mixture and any additions to the wet ingredients, and stir to combine.

banana bread batter whisked in a bowl.

Step 8 – Scrape batter into the prepared mini loaf pans, divided evenly.

banana bread batter in two mini loaf pans.

Step 9 – Bake for 30 – 45 minutes. Check for doneness at 30 minutes by inserting a toothpick into the center of the loaf. If there is still raw batter in the middle, keep baking, checking at 5-minute intervals, until the toothpick comes out clean.

Step 10 – Let the golden brown bread cool in the pan for 10 minutes, then invert onto a wire rack to cool completely. It can also be served slightly warm.

Maui Banana Bread slices on parchment paper.
Maui Banana Bread Recipe

Pro Tips

Store each loaf of banana bread tightly wrapped in plastic wrap or an airtight container for up to 3 or 4 days.

This recipe can be doubled and baked in four 3 ½ x 6 ½ inch loaf pans.

This homemade banana bread can be made using a stand mixer with a paddle attachment or a whisk attachment.

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Maui Banana Bread slices on parchment paper.

Maui Banana Bread Recipe

This easy Maui Banana Bread Recipe has a moist texture, with bananas, cinnamon, brown sugar, and super soft crumbs. In just 35 minutes, this recipe makes just 2 mini loaves of banana bread and can be frozen. On a Maui vacation recently, I stopped at Aunty Sandy's banana bread stand on Maui's road to Hana and this is my copycat recipe.
5 from 1 vote
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Bread and Dough
Cuisine Hawaiian
Servings 8 Servings
Calories 159 kcal

Ingredients

  • 1 cup bread flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • ½ cup light brown sugar
  • 4 Tablespoons butter
  • 1 Tablespoon solid shortening
  • 1 large egg at room temperature
  • ½ Tablespoon vanilla extract
  • 2 Tablespoons sour cream
  • 2 ripe bananas, mashed (not overripe bananas)

Instructions
 

  • Preheat the oven to 330 F. Position the rack in the lower third of the oven.
  • In a small bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
  • In a small microwave-safe bowl, melt the butter and solid shortening.
  • Pour the melted butter mixture into a large bowl and whisk in the eggs, sugar, vanilla, and sour cream.
  • Stir in the mashed bananas until well combined.
  • Add the flour and any additions to the banana mixture, and stir to combine.
  • Pour the banana bread batter into the prepared mini loaf pans, divided evenly.
  • Bake for 30 – 45 minutes. Check for doneness at 35 minutes by inserting a toothpick into the center of the loaf. If there is still raw batter in the middle, keep baking, checking at 5-minute intervals, until the toothpick comes out clean.
  • Let the bread cool in the pan for 10 minutes, then invert onto a wire rack to cool completely. It can also be served slightly warm.

Notes

  • Store tightly wrapped in plastic wrap or an airtight container for up to 3 or 4 days.
  • This recipe can be doubled and baked in four 3 ½ x 6 ½ inch loaf pans.

Nutrition

Serving: 1Calories: 159kcalCarbohydrates: 21gProtein: 1gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.4gCholesterol: 37mgSodium: 199mgPotassium: 138mgFiber: 1gSugar: 17gVitamin A: 242IUVitamin C: 3mgCalcium: 21mgIron: 0.3mg
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Hi and welcome. I’m Zona and I have a passion for recipes. I share recipes, tips, tricks, and resources to help you cook for two. Eat, drink, and enjoy!

5 from 1 vote (1 rating without comment)
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