Kona Inn Banana Bread
Author: Epicurus.com Kitchens
  • 2 1/2 Cups flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking soda
  • 4 ripe bananas
  • 1 Cup shortening
  • 2 Cups sugar
  • 4 eggs
  • 1 Cup walnuts; chopped
  • nonstick cooking spray; for greasing
  1. Combine flour, salt and baking soda in large mixing bowl. Put bananas in bowl of food processor and puree until nearly smooth or place in medium bowl and mash with back of tines of fork. Your goal is to make pulp as smooth as possible, but don't worry if there are a few lumps. Add shortening to bananas, breaking it into chunks the size of walnuts. Stir in sugar.
  2. Beat eggs in small bowl with fork, then add to banana mixture, stirring well. Add banana mixture to flour mixture along with nuts and blend until batter is smooth and all one color, about 1 minute.
  3. Divide batter between 2 greased 8- by 4-inch loaf pans. Bake at 350 degrees until loaves test done, 45 minutes to 1 hour. To test if they're done, insert slender wooden skewer about 3/4 inch into center of each loaf. If it comes out sticky or with raw batter, continue to bake until it comes out dry with just a crumb or two on tester. (Start checking loaves at 45 minute point.)
  4. Remove from oven and cool 5 minutes in pans. Turn out onto rack or pieces of wax paper. Let cool completely before wrapping to freeze.
This bread freezes well. Once it has completely cooled, wrap each loaf in double or triple sheets of plastic and freeze for up to four months. If you find you need a last-minute gift, pull a loaf from the freezer, attach a bow and you're ready to go.

This recipe yields 16 to 20 servings.

Each of 20 servings: 294 calories; 73 mg sodium; 42 mg cholesterol; 15 grams fat; 37 grams carbohydrates; 4 grams protein; 0.43 gram fiber.
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/kona-inn-banana-bread/5025/