Monday, June 15, 2015

Got an entire bunch of overripe bananas? Make Kona Inn's Banana Bread!

I bought bananas a few days ago, totally forgot about them and they got mushy really fast. All 6 of them! Most banana recipes don't need an entire bunch of bananas but Kona Inn's Banana Bread does. It is so good, and so moist.

I wish I had more pictures to share with you, but this is all that I managed to take before I left for work. My sons destroyed this. When I returned home there was only a tiny piece left. I totally ate it right away, and I got some glares for eating the last piece lol!

Full recipe found on Food Network's web site here.

  • This recipe contains much more wet ingredients than dry ingredients. 
    • If the liquid mixture looks like a ton of banana sludge don't worry - you are doing it right. 
  • flour, salt, baking soda, vegetable shortening, sugar, bananas, eggs, walnuts
    • only 8 easy to finds items - yay! 
Substitutions made:
  • I used non-hydrogenated margarine instead of vegetable shortening. 
    • Whatever you use make sure it's room temperature. 
  • I cooked this recipe in a glass 9x13 pan instead of using 2 loaf pans. 
    • It was done in 50 minutes @ 350 degrees.
  • I added some cinnamon and vanilla. 
    • I bet nutmeg and ginger would work well too. 
Mess Level:
  • This whole recipe only required 2 bowls, 1 or 2 cooking vessels, measuring cups and a measuring spoon. Not bad! 
    • I crumbled the walnuts directly into the bowl because I didn't feel like chopping them :P. 
Hungry yet? I know I am actually looking forward to the next time I have a bunch of overripe bananas. It's definitely a keeper. 

 & ♡ KM

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