This banana bread recipe is suppose to have been created
by cooks at the Kona Inn, a historical landmark on the west
coast of the Big Island of Hawaii. The Kona Inn was built in 1928
and its 20 rooms were usually occupied by passengers from
passing steamers and cruise ships. The Kona Inn Hotel closed
in 1976, but the historic structure still stands today as the Kona
Inn Shopping Village and the Kona Inn Restaurant.
-2 to 2-1/2 cups of flour
-1/2 teaspoon of salt
-2 teaspoons of baking soda
-1 cup of shortening or butter
-2 cups of sugar
-2 cups of mashed ripe bananas (approximately 6)
-1 cup of macadamia nuts or walnuts, chopped
Preheat the oven to 350. Grease
and flour two 9 x 5 x 3 inch loaf pans.
Preheat the oven to 350 degrees.
Beat the shortening or butter with the sugar together until it
is blended and light yellow. Sift in the flour, salt, and baking soda.
Beat the eggs, then add them to the mixture, along
with the mashed banana, and chopped nuts. Mix in all ingredients
by hand until blended, but do not beat too hard, and don't use
an electric mixer. It's OK if the batter still has a few lumps.
Pour the batter into the loaf pans.
Bake the bread 45 to 60 minutes, until a toothpick inserted in the
center comes out clean. Let them cool in
the pans about 5 minutes then remove them from the pans
and let them finish cooling on racks. (Note that some recipes say
to cook this bread at 450 degrees for 60 minutes and other recipes
say to cook at 325 for 1 hour and 15 minutes. Most recipes say to cook
the bread at 350 degrees for 45 to 60 minutes).