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Hawaiian Banana Bread

 Hawaiian Banana Bread
Put a tropical spin on a classic quick bread. Macadamia nuts and ginger give Hawaiian flair to a loaf of banana bread. Fresh from the oven, it's sure to be a winning choice for breakfast, dessert or as a snack.
16 ServingsPrep: 15 min. Bake: 55 min. + cooling


  • 1/2 cup butter, softened
  • 1 cup Domino® or C&H® Pure Cane Granulated Sugar
  • 2 eggs
  • 1 cup mashed ripe banana (about 2 to 3 medium)
  • 1/2 cup sour cream
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup chopped macadamia nuts, toasted
  • 2 tablespoons candied or crystallized ginger, optional


  • In a large mixing bowl, cream butter and sugar until light and
  • fluffy. Add eggs, beating well after each addition. Stir in bananas
  • and sour cream. Combine the flour, baking powder, baking soda and
  • salt. Stir into banana mixture just until moistened. Fold in nuts
  • and ginger if desired.
  • Pour into a greased 9-in. x 5-in. loaf pan. Bake at 350° for
  • 50-60 minutes or until a toothpick inserted near the center comes
  • out clean. Cool for 10 minutes before removing from pan to wire rack
  • to cool completely. Yield: 1 loaf.