Better Homes And Gardens Kona Banana Bread Recipe

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!

Top 10 Best Banana Bread In Kailua Kona, Hi

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.

Kona Banana Bread Recipe

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 mgI had so much fun making a 1963 banana bread yesterday! I purchased a vintage Better Homes & Gardens cookbook at the Gibson Mill last summer and finally decided to make one of the recipes. It’s crazy that this book was published when my mom was a baby. Some of these recipes are similar to the ones my grandma made us when we were kids. Veggies in jello? It’s in the cookbook! I grew up eating that.

Chef Marion Cunningham's Famous Kona Inn Dark Banana Bread Recipe

Some recipes are a little questionable, but I have many marked from the cookbook that I can’t wait to try out. I ordered a collection on eBay yesterday to make this a fun series on my TikTok! And yes, this recipe video is on my Tiktok, too. I haven’t quit the app yet. It’s a fun spot to document my dinners and recipes in real-time, so I love that! Many of my dinners from the recap posts will be on TikTok so that you can try them out, too! I started with an easy recipe for my first attempt at the Better Homes and Gardens cookbook.

The banana bread couldn’t have been any more simple, and it was in their island-style section. Whenever you have breakfast in Hawaii, they almost always serve banana bread with your fruit. It’s so delicious, and I was excited to try a new recipe. The ingredients were minimal, and it’s the perfect recipe for using up bananas before they go bad.

Now that we have the porch looking cozy and cute (almost finished), I love sitting outside with coffee or tea in the evenings. I can’t wait to serve some coffee and this banana bread all spring and summer while sitting on the front porch. It’s the little things in life that I look forward to.

Best Homestyle Banana Bread Recipe

 The banana bread came out so delicious! I’m used to adding in brown sugar, more butter, cinnamon, and vanilla, but this was equally good without all of those ingredients. I ended up topping the bread with a bit of cinnamon sugar to sweeten it up a bit more. I think it could have used more sugar, or the bananas could have been a bit riper to add extra sweetness. If you don’t like overly sweet banana bread, you will certainly like this recipe. It was light and fluffy! I swapped the shortening for butter.

   I hope you enjoyed this little vintage recipe from the 1963 cookbook! I’m excited to try more. Now that it’s 70 degrees outside, I’m going to head out on my walk and then plant a few more bulbs. 😊

Some recipes are a little questionable, but I have many marked from the cookbook that I can’t wait to try out. I ordered a collection on eBay yesterday to make this a fun series on my TikTok! And yes, this recipe video is on my Tiktok, too. I haven’t quit the app yet. It’s a fun spot to document my dinners and recipes in real-time, so I love that! Many of my dinners from the recap posts will be on TikTok so that you can try them out, too! I started with an easy recipe for my first attempt at the Better Homes and Gardens cookbook.

The banana bread couldn’t have been any more simple, and it was in their island-style section. Whenever you have breakfast in Hawaii, they almost always serve banana bread with your fruit. It’s so delicious, and I was excited to try a new recipe. The ingredients were minimal, and it’s the perfect recipe for using up bananas before they go bad.

Now that we have the porch looking cozy and cute (almost finished), I love sitting outside with coffee or tea in the evenings. I can’t wait to serve some coffee and this banana bread all spring and summer while sitting on the front porch. It’s the little things in life that I look forward to.

Best Homestyle Banana Bread Recipe

 The banana bread came out so delicious! I’m used to adding in brown sugar, more butter, cinnamon, and vanilla, but this was equally good without all of those ingredients. I ended up topping the bread with a bit of cinnamon sugar to sweeten it up a bit more. I think it could have used more sugar, or the bananas could have been a bit riper to add extra sweetness. If you don’t like overly sweet banana bread, you will certainly like this recipe. It was light and fluffy! I swapped the shortening for butter.

   I hope you enjoyed this little vintage recipe from the 1963 cookbook! I’m excited to try more. Now that it’s 70 degrees outside, I’m going to head out on my walk and then plant a few more bulbs. 😊