Maui Banana Bread with Coconut-Pecan Topping
Servings: 12
Cost: $5
This Maui Banana Bread recipe is inspired by the Wailea Marriott, complete with a crunchy coconut-pecan topping.
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Ingredients
Batter
- ½ cup sour cream
- 1 1/2 cups mashed ripe bananas about 3–4 bananas
- 1 egg
- 3 tablespoons oil
- 1 ⅓ cups all-purpose flour
- ½ cup sugar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup chopped pecans
- ½ cup coconut flakes
Topping
- 2 tablespoons coconut flakes
- 2 tablespoons chopped pecans
Instructions
Prep the Oven and Pan
- Preheat your oven to 350°F. Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
Combine the Dry Ingredients
- In a large bowl, whisk together the flour, sugar, baking soda, and salt. Stir in the chopped pecans and coconut flakes so they’re evenly distributed.
Mix the Wet Ingredients
- In a separate bowl, combine the sour cream, mashed bananas, egg, and oil. Stir until smooth and well blended.
Make the Batter
- Pour the wet mixture into the dry ingredients. Gently stir until just combined—be careful not to overmix, as this can make the bread dense.
Transfer to the Pan
- Pour the batter into your prepared loaf pan and smooth the top.
Add the Topping
- Sprinkle the coconut flakes and chopped pecans evenly over the batter for that signature Maui-style finish.
Bake
- Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve
- Allow the banana bread to cool in the pan before slicing. Serve slightly warm for the best flavor and texture.
Notes
Tips for the Best Maui Banana Bread
- Use Very Ripe Bananas: The darker the peel, the sweeter and more flavorful your bread will be.
- Don’t Overmix: Mix just until the ingredients come together to keep the texture light and tender.
- Toast the Topping (Optional): For extra flavor, lightly toast the coconut and pecans before sprinkling them on top.