Kona Inn Banana Bread

Kona Inn Banana is another recipe from Private Collection 2 the Junior League of Palo Alto.  I found the book at a used book sale, and over the years have heard from friends who also own and love this book.  And it’s no surprise that so many people mention the Kona Inn Banana Bread.  It’s a banana bread made with shortening rather than butter, so it keeps well and has a very appealing texture. It also calls for six bananas, so there’s loads of banana flavor!  This recipe is very old and well-loved, so I’m looking forward to hearing what you think.

The original Kona Inn Banana Bread recipe makes two 8 1/2 by 4 1/2 inch loaves, but you can also divide it into six mini loaves. Nuts are optional, but the bread is on the sweet side so I recommend keeping them in just to cut the sweetness.  Also, the original version doesn’t contain vanilla, so feel free to leave it out.

There’s no reason why you can’t make Kona Inn Banana Bread with butter, but I recommend trying it at least once with the shortening just to get an idea of what the texture is like.  The texture might be the reason people like it so much.

Kona Inn Banana Bread

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Kona Inn Banana Bread

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Prep Time 10 mins

Cook Time 1 hr

Total Time 1 hr 10 mins

Course Dessert

Cuisine American

Servings 16

Ingredients

 

• 6 very ripe bananas peeled (670 grams)
• 2 ½ cups all-purpose flour 350 grams
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 cups sugar 400 grams
• 1 cup vegetable shortening 200 grams
• 1 teaspoon vanilla extract optional
• 4 large eggs room temperature
• 1 cup coarsely chopped walnuts optional

Instructions

 

• Preheat oven to 350 degrees F. Grease two 8 ½ by 4 ½ inch loaf pans. Dust with flour.
• Mash the bananas with a fork or potato masher and set aside. They should still be slightly lumpy.
• In a large bowl, whisk together the flour, baking soda and salt.
• In a mixing bowl, using a rubber scraper or large mixing spoon, mix together the shortening and sugar so that it is like a gritty paste. If using vanilla, add that too. Add the eggs, one at a time, beating with the scraper (or spoon) until mixed. Mix in bananas, then add the nuts if using.
• Using the rubber scraper, fold in the flour mixture and stir until fully blended, then stir in the walnuts.
• Divide batter between the pans and spread evenly.
• Bake at 350 degrees for about 1 hour or until fully cooked.

Notes

You can divide this batter among 6 smaller loaf pans (around 3×5) if you prefer. Small loaves should take about 45 minutes.