Kona Inn Banana Bread

From: Kasha

On May 14, 2009

This is my grandmother's banana bread recipe, simple and good. No vanilla, no chiocolate chips, no nothing. Great consistancy. I was going to put my granmother's recipe here, and I found it instead. No need to look further to any other banana bread recipe than this.

From: FLYing4Me

On May 11, 2009

Your right kzbhansen! The best banana bread ever! Going to try it with walnuts next time.

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!

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