Everytime I was in Kona, I always enjoyed eatting at the Kona Inn. If you sit outside, all the little birds come down and have breakfast/lunch with you. It’s just a fun way to start a day. Most are patient and will sit and wait for you to share with them, some have gotten brave and will steal if they get a chance. Either way, you are in paradise, warm sunny breezes blowing the scent of Plumeria, the sounds of the Ocean always near. Is it any wonder I love Hawaii? It used to be part of my job to travel there twice a year, I was the Hawaii Specialist, I know, tough job, but someone had to do it! LOL It’s been quite awhile since I was there last. I’m sitting here trying to keep warm and fondly remembering my beautiful Hawaii.
I hope you are all snug, warm and feeling loved today. BIG HUGSSS, Steph
Kona Inn Banana Bread
(Bananas must be very ripe. Serve with softened cream cheese)
2 & 1/2 Cups Flour
1 teaspoon Salt
2 teaspoons Baking Soda
1 Cup Veg. Shortening
2 Cups Sugar
2 Cups Mashed, Ripe Bananas (approx 6 medium sized)
4 Eggs, Slightly beaten
1 Cup Chopped Walnuts
Preheat Oven to 350. Grease and flour 1, 9x5x3 loaf pan.
Stir and toss together the flour, salt, and baking soda. In a large bowl mix the shortening, sugar, mashed bananas, eggs and walnuts. Add the combined dry ingredients and stir just until batter is thoroughly blended. Pour into prepared pan and bake, about 50-60 minutes, or until a skewer inserted into the middle of the bread comes out clean. Remove from oven, and let cool in pan approx 5 minutes, then turn out onto a rack to cool completely.
(I bake this in smaller loaf pans, and adjust the cooking time accordingly)
If you wish to make Whole Wheat Banana Bread, Substitute 2 &1/4 Cups Whole Wheat Flour for the 2 & 1/2 Cups All Purpose Flour.