Saturday, September 24, 2011

5 bananas to 1 big banana bread

My best friend May is in Canada visiting her daughter; she has 5 very ripe bananas and wonders what to do with it. Here is my version of Kona Inn banana bread. The Original recipe asks for 7 very ripe banana and you cream the butter and sugar together first. I modified it a bit to make it simpler for everyday baking. I also found the sugar content are a bit high, and the bread tends to fall in the center. I made some adjustment and use 5 bananas instead.

I happened to have exactly 5 bananas in a bag in the freezer. When I have extra over ripe banana, I usually peel them and put in a Zip-lock bag, smash it up in the bag and store in the freezer. I would have the “baking” amount in each bag so that I don’t have to measure.

I had a little accident with this today. I didn’t realize the center of the banana was still frozen. When I put the fruit in to the melted butter and sugar, the butter solidified. I had to use my mixer to break up the butter particles. This is why you see me using a mixer here. I usually make this with 2 bowls and a spatula.

Kona style Banana Bread
2 cups sugar
1 cup melted butter
5 very ripe banana, meshed
3 eggs
2 ½ cups of flour
2 tsp baking soda
1 tsp salt
1 tsp vanilla
Pre-heat oven to 350 degrees. If you are using a dark non-stick pan, heat the oven 325. It will avoid the “darkening” on the bottom and side of your bread.
Spray and flour 2 9x5 loaf pans or 1 bundt pan. I am using a coffee cake pan today
In a medium size bowl, blend all the dry ingredients together – flour, salt and baking soda.
In a large bowl, mix together butter, sugar and banana till well blended.
Add egg, one at a time. Blend well with each addition
Fold in the dry ingredients. Mix well
Add vanilla
Pour the batter into your prepared pan

Bake for an hour till the center spring back when pressed or a toothpick came out clean when inserted into the center
Let cool for 10 min. Remove for pan.

Mr. Wonderful love to put a dab of butter on it when it’s warm. (He is from the Midwest, he loves butter). I prefer having a slice plain with a new hot Chai. It’s homie, perfect for cooler fall days.
Store any extra in the fridge. You can freeze the extra loaf for later if you are using 2 loaf pans



  1. It's a good idea to store extra ripe bananas in the freezer. I have never thought of that. Why you call it Kona style? I thought you would add Kona coffee powder to it and make it a Banana Coffee cake!

  2. The original recipe I modified was from Kona Inn on the Big Island. The flavor of both the original and my version are very "banana", Most of the banana bread recipe use 2-3 bananas only. This is why I called it the Kona style. As you know we get a lot of banana in Hawai'i. I use the same base for my mango bread too.

  3. Mango bread sounds interesting, should try but wouldn't manage has too much juice in the bread?

  4. There is less fruit and I adjusted the flour. Mangoes in the store here have been terrible. I will post the recipe if I can find some good one. Kawailani loves mango bread. I made some for our cross country trip when we brought her car to port to be shipped back to Hawai'i. It stayed moist for the 4 days trip in a cooler.