Kona Inn Banana Bread

 

Soft, rich, yellow banana bread!

 

This is a REALLY GOOD banana bread recipe. Although I’ve not tried any others I’m quite content to keep this as my favourite. BUT the type of bananas you use really affects the outcome, a lot! 

Thankfully living here in good ol’ tropical Singapore gives us access to loads of sweet, yummy tropical bananas. Del Monte doesn’t work for this. I tried it out the 2nd time I baked this and my bread turned out much drier than the first time. 

I used really mushy, soft, sweet mini bananas that were overripe for this one, and it turned out beautifully. Very moist, very flavourful, very very yellow and just oh-so-tasty. 

Kona Inn Banana Bread
adapted from Last Crumb

Yields: Two Loaves, Prep Time: 20 minutes, Baking Time: 45-60 minutes (I don’t know what kind of loaf pan this is, but I only did half the recipe as stated below and I stupidly filled one of my disposable tins all the way to the brim and ended up with a pulsing bread monster in my oven: 

Scary overflowing monster bread!

So if you’re using these disposable loaf pans, HALF THE FOLLOWING MEASUREMENTS WILL ACTUALLY GIVE YOU TWO GOOD PANFULS OF BREAD.)

Ingredients:

• 2 cups granulated sugar
• 1 cup softened un-salted butter
• 6 ripe bananas, mashed (approximately 3 cups)
• 4 eggs, well-beaten
• 2 1/2 cups cake flower
• 2 teaspoons baking soda
• 1 teaspoon salt

Method:

1. Preheat oven to 350°F.
2. With an electric beater, cream together sugar and butter until light and fluffy. Add bananas and eggs, beating until well mixed.
3. Sift together dry ingredients three times. Blend with banana mixture, but do not over mix.
4. Pour into (2) lightly greased loaf pans. Bake for 45 minutes to one hour, until firm in the centers and the edges begin to separate from pans.
5. Cool on a rack for 10 minutes before removing from pans.

—

This too is a fairly easy recipe, and it produces such yummy results too! 

View my 2nd attempt at this bread here. 

Rating: 4.5/5 
Would I bake this again? Of course!