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Kona Inn Banana Bread

Kona Inn Banana Bread
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 16
Author Cookie Madness


  • 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.


You can divide this batter among 6 smaller loaf pans (around 3x5) if you prefer. Small loaves should take about 45 minutes.