If you have some shortening leftover from Thanksgiving pie making, you might want to try 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. And with six bananas there’s loads of banana flavor! This recipe is very old and well-loved, so I’m looking forward to hearing what you think.
As you can see here, I made this batch in six small (3×5 inch) loaf pans, but the original recipe makes two 8 1/2 by 4 1/2 inch 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.
- 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)
- 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.