Brenda Gantt Banana Bread Recipe (My Favourite Hawaiian Bread)

Brenda Gantt Banana Bread Recipe is the kind you bake once and then keep coming back to, especially this Hawaiian banana nut bread made with pineapple tucked right into the batter. It’s a Hawaiian-style banana nut bread that Breanda shares, the kind that leans into moisture and richness without trying to be fancy or modernized.

I’m drawn to it because her cooking never chases trends; it chases comfort. When I want something that doesn’t taste polished or restaurant-perfect but instead tastes like a kitchen lived in by real people, this is where I land.

I saw her banana bread on Facebook last night, and even though I’ve made this Brenda Gantt Banana Bread before, I knew it was time to bake it again for my sister.

You should make this bread when you want something generous and grounding. It’s heavy, moist, and full of flavors that don’t need explaining.

You’ll love serving this thick-sliced with coffee in the morning or sneaking a piece after dinner, and once it’s baked, you’ll find yourself planning who you want to share it with.

Why This Brenda Gantt Banana Bread Is Different from Others?

What sets this banana bread apart is how true it stays to Brenda Gantt’s cooking philosophy. She doesn’t build recipes around shortcuts or clever twists.

She builds them around ingredients that work together and methods that make sense in a real home kitchen. This bread is mixed by hand, baked slowly, and meant to feel substantial.

Another reason it’s different is the balance of moisture. The combination of ripe bananas, well-drained crushed pineapple, and oil creates a loaf that stays soft for days without tasting greasy or overly sweet.

Perfect For

• Slow weekend mornings when coffee deserves something homemade
• Gifting to neighbors, teachers, or friends who appreciate real baking
• Using up extra ripe bananas without making something boring
• Holiday baking trays when you want something hearty, not frosted
• Slicing thick and toasting lightly with butter
• Freezing ahead for busy weeks when you want comfort on demand

Brenda Gantt Banana Bread Ingredients

Dry Ingredients

• 3 cups all-purpose flour
  White Lily all-purpose flour is traditionally used here for its softer protein content, which keeps the bread tender. If unavailable, any standard all-purpose flour works—just be sure to spoon and level for accuracy.
• 1 teaspoon baking soda
  This is your main leavening agent. It reacts with the acidity in the pineapple and bananas, helping the loaf rise without becoming airy or cake-like.
• 1/4 teaspoon salt
  A small amount, but essential. Salt balances the sweetness and sharpens the banana flavor without making the bread taste salty.
• 2 cups granulated sugar
  This may seem generous, but it’s key to the moist, dense texture. You can reduce slightly, but the classic version leans rich and indulgent.
• 1 teaspoon ground cinnamon
  Cinnamon adds warmth and depth without overpowering the fruit. Use fresh cinnamon for the best aroma.
• 1 cup chopped pecans or walnuts
  Pecans are traditional and slightly buttery, but walnuts add a pleasant bitterness. Using a little more than one cup is perfectly fine if you like a nut-forward slice.

Wet Ingredients

• 3 large eggs, room temperature, beaten
  Room-temperature eggs blend more smoothly and help bind the heavy batter evenly.
• 1 cup vegetable oil
  Oil keeps the bread moist for days. A neutral oil works best; avoid strongly flavored oils.
• 2 cups mashed ripe bananas
  The riper, the better—deep yellow with brown spots gives maximum sweetness and banana flavor.
• 1 (20-ounce) can crushed pineapple, well drained
  This is the secret ingredient. Drain thoroughly to avoid soggy bread. If needed, pineapple tidbits chopped very small can be substituted.
• 2 teaspoons vanilla extract
  Vanilla rounds out the sweetness and ties the fruit flavors together beautifully.

How To Make Brenda Gantt Banana Bread

Step 1 | Preheat and Prepare the Pans

Preheat the oven to 350°F. Generously grease and flour two large loaf pans, making sure the corners and sides are well coated to prevent sticking. Set the prepared pans aside.

Step 2 | Mix the Dry Ingredients

In a large mixing bowl, add the flour, baking soda, salt, sugar, and ground cinnamon. Stir thoroughly until everything is evenly distributed. Add the chopped pecans and mix again so the nuts are well coated with the dry mixture.

Step 3 | Mix the Wet Ingredients

In a separate bowl, beat the eggs until well blended. Add the mashed bananas and stir until smooth. Pour in the vegetable oil and mix until fully combined. Add the drained pineapple and vanilla extract, then stir until the mixture is evenly moistened and well blended.

Step 4 | Combine Wet and Dry Mixtures

Pour the wet mixture into the bowl of dry ingredients. Using a sturdy spoon, gently fold everything together until no dry flour remains. The batter will be thick and heavy. Mix just until combined; overmixing is not necessary.

Step 5 | Fill the Pans

Divide the batter evenly between the prepared loaf pans. Smooth the tops lightly and gently level the batter so it bakes evenly, avoiding a high dome in the center.

Step 6 | Bake

Place the pans in the preheated oven and bake for 1 hour and 10 minutes. Due to the moisture from bananas and pineapple, baking time may extend to 1 hour and 15 minutes. Check doneness by inserting a skewer or long toothpick into the center of each loaf. The bread is done when the skewer comes out clean or with only a very small amount of moist crumb.

Step 7 | Cool

Remove the pans from the oven and allow the loaves to cool in the pans for 10 minutes. Carefully turn the bread out onto a rack or plate to cool slightly before slicing.

Tips for Perfect Texture and Moist Banana Bread

Drain the pineapple well – Even a little extra juice can make the loaf soggy. Press gently with a spoon if needed.

Choose very ripe bananas – Brown-spotted bananas give natural sweetness and a deep, rich flavor.

Mix by hand – Folding with a spoon keeps the batter thick and avoids overworking, which keeps the bread tender.

Test the center for doneness – The edges may bake faster; use a skewer in the middle for accuracy.

Cool before slicing – Waiting 10–15 minutes ensures clean, even slices and prevents the bread from falling apart.

What to Serve with This Brenda Gantt Banana Bread

A thick slice pairs beautifully with a simple pat of salted butter melting into the crumb, especially while the bread is still slightly warm. The contrast of salty and sweet brings out the banana and pecan flavors without adding heaviness.

For breakfast, serve alongside a mug of strong black coffee or a creamy latte. The richness of the bread stands up well to bold coffee, making it feel like a bakery treat enjoyed at home.

If serving as dessert, try adding fresh berries on the plate and a light dusting of powdered sugar. It keeps the presentation elegant while letting the bread remain the star of the moment.

Leftover Storage and Freezing

Leftovers: When I bake this banana bread, I usually let it cool completely, then wrap it tightly in plastic wrap. I’ve found it stays perfectly moist at room temperature for about three days, thanks to the bananas, pineapple, and oil.

Sometimes I refrigerate a loaf if I know I won’t finish it fast, which keeps it fresh for up to five days—perfect for sneaking slices throughout the week without losing flavor.

Freezing: I also like to freeze half a loaf or even individual slices for busy mornings. I wrap them in plastic, then foil, and pop them in the freezer for up to three months.

Thaw overnight in the fridge or at room temperature, and it tastes almost like fresh-baked again—just as comforting as the first slice I ever had.

FAQs

Can I reduce the sugar in this recipe?
You can cut the sugar slightly, but too much reduction will dry the bread and alter its tender texture. A small adjustment is fine, but the original sweetness balances the bananas and pineapple perfectly.

Why does this recipe use pineapple?
Crushed pineapple keeps the bread moist while adding a gentle tang that brightens the banana flavor. It melts into the batter, enhancing richness without making the bread taste overtly fruity.

Do I need a mixer?
This recipe is meant for hand mixing. Using a spoon lets you fold the batter gently, preserving its dense, tender crumb while avoiding overmixing, which could make the bread tough.

Can I use frozen bananas?
Frozen bananas work well if fully thawed and drained. Removing extra liquid ensures the batter isn’t too wet, keeping the loaf’s structure intact and the texture dense and moist.

What size loaf pans work best?
Two standard large loaf pans are ideal. Smaller pans may bake unevenly, creating taller loaves that need longer baking and risk overcooked edges or undercooked centers.

How do I know when it’s fully baked?
Insert a long skewer into the center. If it comes out clean or with just a few moist crumbs, the loaf is done. Avoid relying on color alone, as moisture can hide under a golden crust.

Can I make it ahead of time?
Yes. The batter can be prepared a few hours in advance and kept in the fridge. Baking slightly chilled slows fermentation and can actually improve flavor and texture.

Brenda Gantt Banana Bread Recipe brings the rich flavors of ripe bananas, crushed pineapple, and buttery pecans straight to your kitchen. This copycat Hawaiian banana bread is perfect for breakfast, snacks, or gifting loved ones.

Try it yourself, and if you love it as much as I do, follow me on Facebook and Pinterest for more cozy, homemade favorites.