I got this from a Garden Center Favorites cookbook quite a few years ago. It is THE BEST banana bread I have made--and I have tried a bazillion recipes. I keep coming back to this one!! I hope you like it.
This is almost exactly like the one I use (my grandma's) - except I put in 3 T. sour cream or sour milk right before adding the bananas. (Make sure those bananas are super ripe too!) Makes it even better!!!
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I've tried many recipes for banana bread and I never really found one that had all the elements I was looking for; until now. I made the Kona Inn recipe today and feel it's the best recipe I've found. It's moist, flavorful, and my kitchen smells wonderful while the bread is baking. The only change I made was to use marjarine instead of shortening, 1/2 white and 1/2 brown sugar which I cut back to a total of 1 cup, and I added 1 tsp. cinammon for a little more flavor. Try it...you won't be sorry!
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I have used this kona inn recipe for 25 years and love it more all the time...I have changed it up for my own liking as follows: add 1/4 cup unsweetened cocoa to the butter and sugar mix, add 1/2 c. finely chopped walnuts and either 1/2 c choc chips or 1/2 small marshmellows. This recipe is GREAT as is, but a really good one for trying what you love! I have also added blueberries at the end for something different. My fav is the cocoa/nut/choc chips AND marshmellows!!! One last thing...I bake it in several smaller loaf pans or even muffin pans to retain moisture while inside gets done!
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