Kona Inn Banana Bread

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!!

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.

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

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!