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!!!
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!
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!
EXTREMELY moist! It needed about 55-60 minutes to cook all the way through and as suggested, I covered the top with foil during the last 10-15 minutes to keep it from browning too much. It's a little more sweet than I prefer and my bananas were really ripe so I may cut the sugar to 1/2 next time and see how it turns out. I also replaced 1/2 cup of AP flour with Spelt flour which has a nice nutty flavor. The batter was so wet it seemed like it needed more flour, but I resisted the urge to add more and it turned out perfect! Great banana flavor & great bread!
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
I've made this recipe as written for many years. It is my son's favorite. When he was deployed overseas I would use a food saver bag and machine and sent dozens of loaves to far-away places.
Very good - but need to bake more than 45 minutes
After making this banana bread 6 times now, I'm ready to post my findings and the things that I did differently to keep it simple and fast. I found that when I used the one loaf pan it took a lot longer to bake than recommended and I did cover with aluminum for the last 10 to 15 min. The second time the mixture was overflowing the loaf pan. <br/><br/>I used to loaf pans and started with 40 min then I tested to see if they were done and if I would have to cover. To my surprise they were done!<br/><br/>The only thing extra I have added so far is the 1/2 cup of chopped pecans. I had tried cinnamon and vanilla the first few times but, found that I didn't need to bother, they turned out great.
Delicious! Nothing better than banana bread with a cup of coffee and it makes your house smell wonderful while it's baking. The only change I made was to sub applesauce for some of the sugar. Will definitely make this quick bread again! Made for the Sweet December tag, December, 2013.
This is the best recipe ever. i love to make them . Easy and delicious thank you KZHANSEN. :-)