Kona Inn Banana Bread

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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. :

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best and simplest banana bread ever. i can't believe i've been baking this since 2004 and i've never rated it. i always use 1 c sugar only and add more banana and banana should be over-ripe to make the bread more aromatic. i also replace shortening with margarine.

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Yum ! I thought it was very good the way it was. But the next time i tried it with white raisins , cinnamon , almonds instead of walnuts, changed sugar to half white and half brown. And it was good as well. I think it was more fruity But That was great. Pineapple next time. Manga Tusand Tak (many thousand thanks.

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very, very good. After making several dozens loaves, I now substitute
1/2 cup of sour cream for one of the eggs and it is even more moist.

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My Mother gave me the Fannie Farmer baking book years ago when I was still in High School, and this recipe was in it and the first one I tried. I'm still using it today, as I have tried hundreds of banana bread recipes, and none have compared to this one....awesome bread exactly as written, easy to make and sure to impress every time!