33 Reviews of Kona Inn Banana Bread

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!

From: Chef #496723

On May 22, 2007

Perfection needs no changes, no vanilla ,no nuts. great!!

From: Disney Mom

On Jun 8, 2007

This is the best banana bread I have ever made! I love that the ingredients are simple and there is no oil or buttermilk! The bread was still very moist. It was easy to make and I love the cooking time being 45 minutes rather than 60+. It makes a smaller loaf than other recipes I have tried but it is the perfect size for my family. I bought some more bananas today so that I can make a few more loaves to freeze for later. Thanks for the recipe.

From: Baker*Chick

On Jun 23, 2006

This was a great recipe!Very moist. I'm going to make this my full time banana bread recipe from now on. The only change I made was that I added a tsp of vanilla. Thanks for sharing.

From: Mom of The Kid:)

On Jul 1, 2007

This was very good. I followed the direction exaclty other than I had to bake mine for about 60 min. as it was still a little soggy in the middle and didn't rise well. I guess it could be the size pan I used. I would suggest that you cover the top with foil after about 30 minutes because mine got a little darker than I like. Thanks for posting a wonderful easy banana bread recipe that we all enjoyed.

From: Family of four

On Oct 28, 2005

Absoultey wonderful! Five Stars! My husband said it was melt in your mouth perfect. I have made about six different recipes and none of them were this good. We loved it! Thank you for sharing!

From: Chef #627832

On Oct 26, 2007

this is one of the easiest, best tasting breads i have ever made. its easy, a great recipe for beginners, and a hit with both young and old guests. one of the things i do is to wrap these loaves in saran while they are still very warm. it always makes for moist bread. they are also great to make ahead and place in the freezer. if i want to make it extra special, i serve with a sweet cream cheese spread. i use splenda in the spread instead of sugar. also at times i will use 2/3 sugar splenda mix instead of all sugar in the recipe.

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: Adie

On Jan 15, 2008

This banana bread is by far the best I have ever tasted. It is just a bit crisp on the outside and incredibly moist on the inside. It also keeps moist for many days. I have made it several times to raves and requests for the recipe. At Christmas, I made it into mini loaves which also went over very well. When I made it last week, I had some leftover lemon cream cheese frosting and spread a bit on a piece - it was to die for!!! I expect to be making this weekly forever!!!