Kona Inn Banana Bread is the amazing banana bread recipe well known to Hawaii’s famous Kona Inn. This recipe is a great copycat of the banana bread they serve at Kona Inn.
The Kona Inn is a restaurant situated on the water in Kona, Hawaii. It began as a 20 room hotel in the 1920’s that attracted Marlin fisherman, and it was a solidly booked, popular place. It has transitioned into being a well-visited and highly regarded seafood restaurant, and is no longer a hotel. Nowadays, Kona Inn focuses on serving dinner and drinks. This Kona Inn Banana Bread is a nod to what they served long ago when the property hosted overnight guests.
This is not your normal banana bread recipe. It’s made with cake flour, so it’s more of a sweet, cakey treat than a bread. And it’s absolutely packed with banana- 3 cups, which is much more than usual. Kona Inn Banana Bread doesn’t rise high like the banana bread recipes you’re used to making. It’s a shorter more dense loaf, and it’s quite delicious!
Banana Bread Maui
Green bananas, or bananas that are slightly green are not usually desirable to eat. Once a banana has turned yellow, it’s considered ripe enough to eat. When it begins to gain brown spots, that’s an indication that the sugar content in the banana is rising. I like to use bananas for banana bread when it has lots of brown spots.
If your bananas are becoming too ripe and you’re not ready to bake banana bread, you can always freeze mashed bananas to be used later. Measure out the desired amount of mashed banana according to your favoritebanana bread recipe and either put the measured amount in sandwich bags or plastic containers. Freeze. Whenyou are ready to bake banana bread, remove the mashed banana from the freezer, thaw, and use.
Sitting on your counter at room temperature, green or slightly green bananas will take anywhere from 24 to 48 hours to ripen. To ripen more quickly, place bananas in a brown paper bag and close loosely. Ethylene will build up and circulate within the bag, speeding up the ripening process. You can add a ripe tomato to the bag to help speed up the process.
The Best Maui Banana Bread
Heat can speed up the process greatly, but bananas can’t be overly green to use heat to ripen. Put unpeeled bananas on a baking sheet andplace in an oven set at 300ºF. Keep an eye on them, and when the peels become shiny and black– they’re done! You can also try quick-ripening in the microwave. Poke a banana in a few spots with a fork or sharp knife. Microwave for 30 seconds. Check for softness. If not soft enough, microwave 30 more seconds or more until desired softness has been reached.
Wrap banana bread loaves in plastic wrap. Then put the wrapped banana bread loaves in a large zip baggie and freeze. That’ll keep the banana bread pretty well preserved in the freezer, and it can stay in the freezer for 2 to 3 months.
Serving: 1 slice (each loaf cut into 8 slices) , Calories: 314 kcal , Carbohydrates: 45 g , Protein: 4 g , Fat: 13 g , Saturated Fat: 7 g , Cholesterol: 83 mg , Sodium: 304 mg , Potassium: 143 mg , Fiber: 1 g , Sugar: 28 g , Vitamin A: 450 IU , Vitamin C: 2.5 mg , Calcium: 16 mg , Iron: 0.5 mgBanana bread is the internet’s most-searched recipe, but where can you find the very best? The answer might be on the twists and turns of the Hawaiian island’s famed Road to Hana.
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For 17 years, Aina Harold and younger sister Kahala have started their morning side by side in the kitchen. By 07:00, they’re measuring and mixing ingredients like flour, sugar, eggs, and most importantly, pounds of bananas harvested from their backyard.
“We have it down to a science after all these years, ” Harold said. “Sometimes I’ll do the baking, sometimes she will. It’s really easy with the two of us.”
A little more than an hour later, they’re pulling 60 fresh loaves of banana bread from the oven and taking them straight to the family’s farmstand on Hawaii’s island of Maui.
Maui Road To Hana Banana Bread Recipe
The Twin Falls stand, marked by a brightly painted sign shaped like a surfboard, is the first major pull-over on the Road to Hana, a popular 64-mile route famed for twisting roads, secluded black-sand beaches and banana bread stands.
The loaves, which sell for $6, are moist and sweet, with sizeable chunks of banana. “We bring it to the stand hot at 09:00, and by 12:00 they’re all gone.” Harold says some customers bring a stick of butter with them to spread on the bread, and loaves are often consumed in the car park straight from the bag. “They will open it up and start taking big chunks and passing it around.”
But since 18 March, Harold, 43, and her sister, 34, have halted their baking routine because they don’t have customers. Travel to Hawaii is almost impossible due to the coronavirus. The state’s governor has asked tourists to stay away for now, and all arriving visitors and residents are subject to a mandatory 14-day quarantine at their own expense. In addition, the Road to Hana is closed to all but residents.
The Best Maui Banana Bread Recipe
Home baking has seen a huge spike in popularity during the coronavirus pandemic. Google reports that searches for banana bread have reached an all-time high, making it the globe’s most-searched recipe. (Other top searches include pizza dough, French toast and chocolate cake.)
Banana bread searches have been particularly strong in Canada, Australia, New Zealand, Ireland, the United States, South Africa, the United Kingdom, Turkey, the Netherlands and Costa Rica.
“People are baking now because they’re home and they’re scared and they need some comfort, ” said PJ Hammel, a cookbook writer and blogger for the US-based King Arthur Flour Company.
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She says banana bread is a great place to start since it’s so easy to make, requiring no more than bananas, sugar, fat, flour and a chemical leavener. “It’s what they call a one-bowl recipe. You don’t have to melt anything. Once you squish those bananas up, you just mix it together and pour it into a pan and bake it. It couldn’t be any simpler.”
Banana bread falls into the category of quick breads, which can be made without yeast. They became popular in the 1900s with the growing popularity of baking soda and baking powder, which are added to recipes as a leavening agent.
“The baking powder revolution was huge, ” said cookbook writer Nancie McDermott, who specialises in home baking. “It makes all these baked goods easy.”
Julia's Banana Bread
Bananas developed in South-East Asia and have been used as a food source for thousands of years. But the website Foodtimeline.org traces the earliest modern banana breads to the United States. Recipes first surfaced in the 1930s, notes the site, which was created by a reference librarian using vintage and antique cookbooks and other sources. “Some food historians theorise this recipe was ‘invented’ by thrifty housewives who didn’t want to throw out over-ripe bananas. Our evidence suggests the recipe was probably invented in corporate kitchens to promote the star ingredient.”
Whatever the origin, the recipe took off, and by the 1950s was becoming a staple of home baking. Popularity soared with the interest in natural and health food in the 1970s, and it shows no sign of letting up. Bananas, after all, are the world’s second-most-popular fruit after the tomato, and are widely available.
Maui has put its own spin on the creation, producing a spongy loaf, rich in banana flavour. It’s extra moist, more resembling dense cake then bread. Some bakers on the island add chocolate chips, macadamia nuts, strawberries, coconut or pineapple. Harold, though, keeps her bread simple. She follows a recipe from her mother, who probably got it from her mother, she said.
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The baker’s not quite sure what makes Maui’s version so special but says it could be the locally grown bananas. She uses both the familiar Williams banana, a cultivar of the Cavendish, the world’s most common variety; and the apple banana, a smaller variety found across Hawaii that has a tangy taste and a creamy texture. Both grow in her backyard and are best when they begin to brown.
“People will take a bite and they say: ‘Remember when Grandma used to make banana bread?’ I don’t know if a lot of people do that now, but food tastes better if you’re making it as family together, really making it together from scratch.”
That’s what lead Darlene Fiske to bake a loaf with her 17-year-old son last week. The small business owner in Austin, Texas, said her family still remembers banana bread from their Hawaiian holiday seven years ago.
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She had always heard about the Maui treat, and then she spotted a stand while her family was travelling along the Hana Highway. “I said ‘Oh my gosh, we’ve got to stop.’ We pulled over and had the best banana bread we had ever had. We ate it all by the time we
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