Kona Inn Banana Bread

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I have been making the Kona Inn Banana Bread since the early 70's. It is, by far, the best banana bread but two things are vert important in the process. 1 DO NOT OVERMIX - When mixing, less is best. Mix until you don't see any white flour. The temptation will be to continue mixing but STOP. 2 After wrapping with saran wrap, let the bread sit out for a day. It gets better.

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Perfect Banana Bread recipe! Prepare as is or add your favorite nuts, raisins, dried cranberries, etc. Had other recipes, but have replaced them with this one. Don't throw away those ripe bananas, make this simple to prepare recipe. Your family will love it!

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I don't usually rate recipes, but after the 100th time making this I decided to give it two very big thumbs up. This is by far my favorite banana bread recipes, though I do play around with it a lot by adding chocolate chips, coconut, etc. YUM!

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Wow, probably in the top 3 banana bread recipes of all times. It's a very simple recipe with great flavor and LOTS of bananas.

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My mom used to make use this recipe years and years ago and she gave the bread away as Christmas gifts. It is the best I've ever tasted, and so very moist. I try to make it for family at Christmas as well, and they love it.

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I have used this recipe for years and years, and will use no other. Family and guests alike agree that it produces the best banana bread they have ever eaten. I will be making several loaves tonight using the bread to then make a banana nut bread pudding to serve in our restaurant. I will top it with a mixture of Irish whiskey, brown sugar, banana, and butter cooked down into a syrup. I am sure that this will truly be a hit with our customers.

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Fantastic banana bread recipe. I too wanted a recipe that used a lot of bananas. I made this recipe and gave some to my neighbor who wanted the recipe. You won't be disappointed if you make it. Next I plan on using whole wheat flour and cutting back on the sugar. Best recipe ever.

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I bought the Fannie Farmer Baking Book when it was first published, and I have been making this banana bread ever since. I have had no reason to try another recipe. This is always perfect, very banana flavored and moist. I don't use the walnuts as I have a family member with a tree nut allergy, so I substitute mini-chocolate chips. I have used other additions as well: dried cherries, dried cranberries, butterscotch chips, etc. I also frequently bake this in a Bundt or tube pan instead of making two loaves. The results have always been excellent.

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My Mom gave me the Fannie Farmer Cookbooks when I was wee child (about 25 years ago and once I tried the Kona Inn Banana Bread recipe I never went back. I like it because you can use as written or fiddle until you find your signature. I use raisins and walnuts, cinnamon, and use 1/2 and 1/2 white and brown sugar. I also use butter or margarine rather than vegetable shortening. Make both loaves and freeze one (if you're not going to give away. Wrapped well it freezes beautifully for up to 3 months. PS: suggest that those who've written that their bread has burnt that they check oven temp with a thermometer or perhaps double up their pans. In 25 years and 7 different ovens I have never experienced this bread to burn. PS: forgot to tell you that I've also used Splenda instead of white sugar and have switched out white flour for whole wheat with amazing success. Have fun - you'll be sampling this bread the minute it is cool enough to cut ... and I can never wait that long!

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The hardest part of this recipe was finding the vegetable shortening-my area doesn't really carry it, so I used a vegetable oil spread instead, but wow. This is so banana-y. I actually used 4 bananas and made only 1 loaf, but I'm immediately regretting that I didn't make 2 and do the whole recipe. This is the first banana bread recipe that doesn't call for nutmeg or cinnamon or some other spice to it. The best part about it is the simplicity. I have a Cuisinart mixer so I just put the wet ingredients in there and used the stir function and sifted the dry into another bowl and added them in stages. I even did this IN MY TOASTER OVEN and it was amazing. I recommend doing a spiced honey butter to go on it, if you wanna make it your own, but it is moist and delicious on its own. I did a cinnamon nutmeg honey sour cream to go on it after I toast it and wow. Thanks Kona Inn for making my life and my girlfriend very happy-this is the bread she grew up on and loves. :