This Maui banana bread recipe brings the beloved island-style loaf to your kitchen with simple ingredients, a one-bowl method, and a super moist crumb that tastes even better the next day.
Why You’ll Love This Maui Banana Bread Recipe
If you’ve ever driven past roadside stands in Maui and picked up a warm slice of banana bread, you know the magic: deep banana flavor, tender texture, and a lightly crunchy top. This version channels that classic vibe with zero fuss. You’ll whisk everyday pantry items in minutes, pour the batter into a loaf pan, and let the oven do the rest.
A few details make this loaf stand out. Oil (instead of butter) keeps the crumb soft for days. Ripe bananas bring natural sweetness and aroma. And a balanced mix of flour, sugar, baking soda, and salt gives you lift without dryness. There are no tricky steps, no special equipment, and no complicated add-ins—just an amazing, moist, banana-forward bread that’s perfect for breakfast, snack time, or an easy dessert.
Ingredients for Maui Banana Bread Recipe
Base Batter
- 1 ¾ cups (220 g) all-purpose flour
- 1 ½ teaspoons baking soda
- ¾ teaspoon kosher salt (or ½ teaspoon fine salt)
- 3 large eggs, at room temperature
- 1 ½ cups (300 g) granulated sugar
- 3 very ripe bananas, mashed (about 1 ¼–1 ½ cups)
- ¾ cup neutral vegetable oil (such as canola or sunflower)
- 1 teaspoon pure vanilla extract (optional but recommended)
Ingredient Notes (smart swaps & tips)
- Bananas: The riper, the better. Look for peels that are deeply speckled or mostly brown. Softer bananas mean bolder flavor and easier mashing. If your bananas aren’t ripe yet, see the Pro Tips for how to speed things up.
- Oil vs. butter: Oil yields a softer, more “Maui-style” crumb that stays moist even on day two and three. If you prefer a firmer crumb and subtle dairy notes, you can replace up to half the oil with melted, cooled butter.
- Sugar options: Use granulated for a classic taste and color. If you enjoy a hint of caramel warmth, swap up to ⅓ of the sugar for light brown sugar.
- Vanilla & spices: Vanilla adds a gentle bakery aroma. A pinch (¼–½ teaspoon) of ground cinnamon complements the banana without overpowering it.
- Flour type: All-purpose flour keeps the loaf plush but sturdy. Avoid cake flour (too tender) or bread flour (too chewy) for this style of banana bread.
Step-by-Step Instructions
Step 1 – Prep the pan and oven
Heat your oven to 350°F (175°C). Grease a 9×5-inch (23×13 cm) loaf pan with a thin layer of oil, then line it with a parchment sling so you can lift out the bread cleanly. Lightly grease the parchment too.
Step 2 – Mix the dry ingredients
In a medium bowl, whisk together flour, baking soda, and salt until no streaks remain. This prevents clumps and ensures even rise.
Step 3 – Whisk the wet ingredients
In a large mixing bowl, whisk eggs until blended and a shade lighter, about 15–20 seconds. Add sugar and whisk again until combined and slightly thick. Whisk in the mashed bananas, oil, and vanilla (if using) until smooth.
Step 4 – Combine and fold
Sprinkle the dry mixture over the wet. Using a flexible spatula, fold gently just until the flour disappears. The batter should look thick, glossy, and evenly combined. Avoid overmixing; a few small lumps are okay.
Step 5 – Bake
Scrape the batter into the prepared pan and smooth the top. Bake on the center rack for 55–65 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter. The top should be a rich golden-brown with slight cracks.
Step 6 – Cool for best texture
Cool in the pan for 15 minutes, then use the parchment to lift the loaf to a wire rack. Let it cool at least 1 hour before slicing. The flavor deepens as it rests, and the crumb sets so slices cut cleanly.
Pro Tips for Success
- Use truly ripe bananas. Brown, spotty peels signal strong flavor and soft texture. For bananas that are yellow but not ready, bake them whole (unpeeled) at 300°F (150°C) for 12–20 minutes until blackened and soft, then cool and mash.
- Measure flour accurately. Fluff, spoon into your cup, and level off. Too much flour leads to a dry loaf; the correct amount guarantees moisture.
- Don’t overmix the batter. Once the dry ingredients go in, fold just until no flour streaks remain. Overmixing can make the loaf tough and sink in the center.
- Check doneness in the center. Ovens vary. Begin checking at 55 minutes. If the top is browning too fast, tent lightly with foil for the last 10–15 minutes.
- Rest before slicing. The texture improves as steam redistributes. If you cut too soon, slices can crumble; waiting gives perfect, tender slices.
- Enhance aroma. A teaspoon of vanilla and a light pinch of cinnamon take the banana scent from great to remarkable, without changing the classic profile.
Flavor Variations
- Coconut Hint: Fold ½ cup unsweetened shredded coconut into the batter for subtle tropical notes and a tiny bit of chew.
- Chocolate Swirl: Melt ½ cup chocolate chips and swirl into half the batter before marbling the two layers. Or simply fold ¾ cup chips into the batter.
- Nutty Crunch: Fold in ½–¾ cup toasted chopped walnuts or pecans for contrast. Toasting brings out deeper flavor and keeps them crunchy.
- Cinnamon Sugar Top: Mix 1 tablespoon sugar with ¼ teaspoon cinnamon; sprinkle over the batter before baking for a delicate crust.
- Banana Muffins: Portion into a 12-cup muffin tin and bake at 350°F (175°C) for 18–24 minutes, or until a toothpick comes out clean.
Serving Suggestions
- Breakfast: Serve thick slices plain or warmed with a smear of butter or your favorite spread.
- Snack Time: Cut the loaf into smaller snack bars and pack them for school or work.
- Dessert Plate: Warm a slice, add a scoop of your favorite frozen dessert, and drizzle with a touch of honey or warm chocolate sauce.
- Tropical Touch: Serve with fresh pineapple or mango on the side to lean into the island theme.
Storage and Freezing Instructions
- Room Temperature: Wrap the cooled loaf tightly in plastic or store in an airtight container for up to 3 days. The flavor is often best on day two.
- Refrigerator: Store tightly wrapped for up to 1 week. Bring to room temperature or warm gently before serving for the best texture.
- Freeze (Whole or Slices): Wrap the entire loaf (or individual slices) in plastic, then foil, and freeze for up to 3 months. Thaw overnight in the fridge or at room temperature for a few hours. For quick snacks, freeze pre-sliced pieces with parchment between slices so you can grab exactly what you need.
Nutrition Facts (Per Serving)
Estimated for 16 slices; values will vary based on exact ingredients and slice thickness.
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sodium |
|---|---|---|---|---|---|---|
| 1 slice (1/16 loaf) | ~235 | ~3 g | ~34 g | ~9 g | ~1 g | ~190 mg |
FAQ About Maui Banana Bread Recipe
How ripe should the bananas be for this recipe?
Ripe bananas are key. Look for peels that are heavily spotted or mostly brown. As bananas ripen, starches convert to sugars and the fruit softens, which gives the bread its signature sweetness and moisture. If your bananas are only yellow, see the Pro Tips for a quick oven-ripening method.
Can I use frozen bananas?
Yes. Thaw frozen bananas in a bowl to catch the juices, then mash everything together. If there’s an excessive amount of liquid, you can drain a tablespoon or two; otherwise use it all for maximum banana flavor. Frozen bananas are an excellent way to reduce food waste and ensure you can bake banana bread anytime.
Why does my banana bread sink in the middle?
Sinking usually comes from underbaking, too much moisture, or overmixing. Make sure your baking soda is fresh (replace every 6 months), measure the flour correctly, and bake until a toothpick in the center comes out with only a few moist crumbs. Resting the loaf in the pan for 15 minutes also helps the structure set.
Can I reduce the sugar?
You can reduce the sugar by about ¼ cup without affecting structure too much, but the crumb may be slightly less tender and the top may brown a little less. If you prefer more caramel notes with a touch less sweetness, swap a portion of the granulated sugar for light brown sugar instead of cutting it drastically.
How do I make this into muffins or mini loaves?
For muffins, divide the batter among 12 lined cups and bake at 350°F (175°C) for 18–24 minutes. For mini loaves, fill mini pans about two-thirds full and begin checking at 28–32 minutes. Use the toothpick test and cool before removing from the pan.
Can I add mix-ins like nuts or chocolate?
Absolutely. For nuts, toast them first and fold in ½–¾ cup. For chocolate chips, ¾ cup is a good starting point. Avoid adding too many heavy mix-ins, which can weigh down the loaf. If you add more than 1 cup total, consider baking a few extra minutes and checking for doneness carefully.
What if I only have two bananas?
If you’re short one banana, you can still bake a great loaf. Mash two bananas well and add 2–3 tablespoons of plain yogurt or sour cream to maintain moisture. The flavor will be slightly lighter but still delicious.
How can I make the top extra golden and pretty?
A light sprinkle of sugar (plain or cinnamon sugar) over the batter before baking encourages a gentle, crackly crust. Also, make sure the loaf bakes on the center rack with good airflow; dark metal pans brown faster than glass or ceramic.
Is it okay to use a stand mixer?
Yes, but keep it on low speed and mix only until combined after adding the dry ingredients. Overmixing is the enemy of tender banana bread. For most bakers, a whisk and spatula are faster, easier, and create less cleanup.
How do I know if my baking soda is still active?
Stir ¼ teaspoon baking soda into a small splash of vinegar or lemon juice—it should fizz vigorously. If the reaction is weak, your baking soda may be old. Fresh baking soda ensures proper rise and a lighter crumb.
Final Thoughts
This Maui banana bread recipe is everything people love about island-style loaves: a deep banana aroma, plush crumb, and simple, reliable steps. With just a handful of pantry staples and very ripe bananas, you’ll have a bakery-worthy loaf that stays moist for days and slices beautifully. Whether you enjoy it plain, dress it up with a cinnamon-sugar top, or fold in a handful of nuts or chocolate, this bread delivers remarkable results every time.
Easy Maui Banana Bread Recipe
Ingredients
Base Batter
- 1.75 cups all-purpose flour
- 1.5 teaspoons baking soda
- 0.75 teaspoon kosher salt or ½ teaspoon fine salt
- 3 large eggs at room temperature
- 1.5 cups granulated sugar
- 3 very ripe bananas mashed (about 1 ¼–1 ½ cups)
- 0.75 cup neutral vegetable oil such as canola or sunflower
- 1 teaspoon pure vanilla extract optional but recommended
Instructions
- Step 1 – Prep the pan and oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with oil and line with a parchment sling. Lightly grease the parchment.
- Step 2 – Mix the dry ingredients: In a medium bowl, whisk together flour, baking soda, and salt until well combined.
- Step 3 – Whisk the wet ingredients: In a large bowl, whisk eggs until slightly lightened, then add sugar and mix well. Stir in mashed bananas, oil, and vanilla until smooth.
- Step 4 – Combine and fold: Sprinkle the dry mixture over the wet ingredients and fold gently with a spatula until no flour streaks remain. Do not overmix.
- Step 5 – Bake: Pour batter into prepared pan and smooth the top. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Step 6 – Cool: Cool in the pan for 15 minutes, then lift the loaf out using the parchment and let cool for at least 1 hour before slicing.
