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About

On WeddingWire since 2024

Your wedding guests won't be hungry after sampling banana bread from Hungry Monkey Bakery, a Kaneohe, Hawaii-based bread bakery offering a unique twist on traditional wedding cakes. If you want to introduce your loved ones to authentic Hawaiian flavors, this team's banana bread is a must-try. Prepared using local apple bananas and other organic ingredients, Hungry Monkey's banana bread is delicious, gooey, and fresh in every bite! Your guests will receive their own petite bread loaf on your big day, so there's no need to worry about anyone missing out.

Services Offered

You can serve banana bread as your main wedding dessert or order loaves as favors for guests to take home. The team can even provide a vintage bread van where guests can grab their own desserts! There are several exciting flavors to choose from, including original, chocolate chip, and macadamia nut crumble. Gluten-free and dairy-free options can also be arranged for guests with specific dietary requirements. The team is committed to offering a completely customizable favor and dessert experience. Whether you envision adding a bespoke sticker to your guest's loaves or adding your name and wedding date to a car magnet on the bread van, they can make it happen. Hungry Monkey Bakery looks forward to bringing the taste of Hawaii to your big day.

  • Woman-owned

Frequently asked questions

What services do you provide?

Consultations
Delivery
Tastings - Private

What dietary needs can you accommodate?

Gluten Free
Lactose Free

What special ingredients do you use?

Fresh Fruit
Local
Organic
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Any other questions?

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Team

Sam
Sam
Owner

Hungry Monkey Bakery is Sam's passion project that has become a thriving small business. Her clients appreciate her detail-oriented nature and bits of perfectionism. Her breads are a must try at multiple farmer's markets on Oahu, and now will be a must have for weddings that want a unique cake alternative.

Growing up her dream was to be a pastry chef, crafting her first cake from scratch at age 9. Now years later, after graduating from UCLA with a degree in Biology, she returns to baking using scientific precision to shapebreads and cakes.

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