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Nutrition Facts

Serving Size 1 Loaf 931g

Recipe makes 1 Loaf)

Calories 2618
Calories from Fat 942 (35%)
Amount Per Serving %DV
Total Fat 104.7g 161%
Saturated Fat 62.0g 310%
Monounsaturated Fat 27.9g
Polyunsaturated Fat 5.7g
Trans Fat 0.0g
Cholesterol 667mg 222%
Sodium 3221mg 134%
Potassium 1599mg 45%
Total Carbohydrate 400.9g 133%
Dietary Fiber 13.4g 53%
Sugars 244.4g
Protein 33.5g 67%

how is this calculated?

Kona Inn Banana Bread

Recipe #126982 | 55 min | 10 min prep | add private note
kzbhansen

By: kzbhansen
Jun 21, 2005

I got this from a Garden Center Favorites cookbook quite a few years ago. It is THE BEST banana bread I have made--and I have tried a bazillion recipes. I keep coming back to this one!! I hope you like it.

1 Loaf (change servings and units)

Ingredients

Directions

  1. 1
    Cream together butter and sugar.
  2. 2
    Add bananas and eggs.
  3. 3
    Sift dry ingredients.
  4. 4
    Blend wet and dry mixtures but don't overmix.
  5. 5
    Bake in a loaf pan at 350° for 45 minutes.
  6. 6
    Makes 1 20-ounce loaf.

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Featured Reviews for This Recipe

From: Cheri-Beri

On Nov 5, 2009

Without a doubt, THE best banana bread I have ever made and eaten. I'll never use another recipe!!

0 people found this review helpful

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    From: bmcnichol

    On Jul 16, 2009

    Very good. I had some ripe bananas to use up so decided to try this recipe. This was so good and easy to make. I followed the recipe exactly as written. Next time I would grease my loaf pan as I did have problems getting mine out of the pan.

    0 people found this review helpful

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  • From: D'Oily Boid Catering

    On Mar 12, 2009

    This is a fine recipe. To give it just a bit more character, I use 1/2 C white sugar and 1/2 C brown sugar, packed (light or dark is your choice). Also, I double the recipe (except using only 5 bananas) and bake in a Bundt pan. (I bake in a commercial convection oven at 325F for about 25 minutes.) Can also add 1/2 to 1 C chopped walnuts, macadamias, or almonds per recipe. Suggestion: (1) Cream the sugar and butter in a food processor until the sugar is thoroughly dissolved into the butter. (2) Use a potato ricer/masher to coarsely mask the bananas — you'll like the result. (3) When folding wet ingredients into dry, mix gently and only enough to incorporate all — overmixing will break the protein bonds in the batter and your bread will be dense and not rise fully. MAX HERR D'Oily Boid Catering

    4 people found this review helpful

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  • From: mbliss

    On Dec 31, 2006

    This is my all time favorite Banana Bread recipe, I have used it ever since I found it in a Better Homes and Gardens magazine over 30 years ago. I lost it, and was so happy to find 'my' Kona Inn Banana bread here! I put in a cup of chopped pecans if I have any on hand, a splash of vanilla, and a dash of cinnamon. Yum!

    4 people found this review helpful

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  • Read all 33 reviews

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