There’s nothing quite like the aroma of freshly baked banana bread wafting through the house. It’s a classic recipe that never goes out of style, but have you ever tried adding a tropical twist to it? That’s where Kona Inn Banana Bread comes in – a recipe that incorporates the flavors of Hawaii into this beloved treat.
- 3 ripe bananas, mashed
- 1/3 cup melted butter
- 1 teaspoon baking soda
- Pinch of salt
- 3/4 cup sugar
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup shredded coconut
- 1/2 cup macadamia nuts, chopped
- Preheat oven to 350°F. Grease a 9×5 inch loaf pan.
- In a large mixing bowl, combine mashed bananas and melted butter.
- Add baking soda, salt, sugar, egg, and vanilla extract. Mix well.
- Add flour, shredded coconut, and chopped macadamia nuts. Mix until just combined.
- Pour batter into the prepared loaf pan and bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Let bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Serving Size: 1 slice
Total Fat: 12g
Saturated Fat: 6g
Total Carbohydrates: 36g
Dietary Fiber: 2g
- 9×5 inch loaf pan
- Large mixing bowl
- Measuring cups and spoons
- Wire rack
Kona Inn Banana Bread is delicious on its own, but you can also serve it with a dollop of whipped cream, a scoop of vanilla ice cream, or even some fresh sliced bananas. It’s the perfect treat for breakfast, brunch, or dessert.
If you’re feeling adventurous, you can add some other tropical flavors to this recipe. Try adding diced pineapple, papaya, or mango to the batter. You can also swap out the macadamia nuts for pecans or walnuts.
If you don’t have all-purpose flour on hand, you can use whole wheat flour or a gluten-free flour blend. You can also substitute coconut oil for the melted butter.
Kona Inn Banana Bread can be stored at room temperature in an airtight container for up to 3 days. It can also be frozen for up to 3 months.
- Make sure your bananas are ripe – they should be soft and have brown spots on the skin.
- Don’t overmix the batter – this can result in a tough, dense bread.
- Let the bread cool in the pan for 10 minutes before transferring to a wire rack – this will prevent it from sticking to the pan.
- If you’re using a glass loaf pan, reduce the oven temperature to 325°F to prevent the bread from overbrowning.
This recipe was adapted from the Kona Inn Restaurant in Kona, Hawaii.
Frequently Asked Questions
Can I use frozen bananas?
Yes, you can use thawed frozen bananas in this recipe. Just make sure to drain off any excess liquid before mashing them.
Can I omit the coconut and/or macadamia nuts?
Yes, you can omit either or both of these ingredients if you prefer. The bread will still be delicious.
Can I use a different type of nut?
Yes, you can substitute any type of nut you like. Pecans or walnuts would be a great choice.
Kona Inn Banana Bread is a fun and flavorful twist on a classic recipe. The addition of coconut and macadamia nuts gives it a tropical flair that’s perfect for a summer day. This recipe is easy to make and yields a delicious, moist bread that’s sure to be a hit with your family and friends. So why not give it a try for yourself? You won’t be disappointed!