Monday, November 21, 2011

Mom's Kona Banana Bread

In our family, it is an oh so special treat. Growing up, my brother and I would be so excited when we could smell that familiar, warm and toasty fragrance: banana bread. Sometimes I think the only reason she even bought bananas was to make it. At least...I never really ate bananas growing up...


The recipe is called "Kona Banana Bread." I'm not sure where she found the recipe or why it's called Kona, but that's what it is! Here's my well loved (and splattered) recipe card.



It all starts with a couple of really ripe bananas.



If they're bright yellow or green, not only will the bananas be harder to mush up, your bread won't be as sweet. So, just wait until they're good and brown!

Then, start with one stick (1/2 cup) of butter. We always had margarine in our fridge growing up, so that's what I used for this recipe. Butter butter is fine too, I just like to make it like Mom did!


Add one cup of sugar.


Cream butter and sugar until incorporated and fluffy. Mom always used a fork, but I opted for my mixer this time.


Then, add 2 eggs, "one at the time" as Paula Deen would say. She always cracks them into a separate bowl, just in case you get a bad one. I don't think I've ever seen a bad egg, but I don't want to ruin a perfectly good batch of whatever-it-is, so I'll take her advice! Mix those up until it's nice and creamy.


Now, the recipe calls for 3/4 cup mashed bananas. I'm not sure how you would magically know that a certain size or length of banana would equal 3/4 cup, but regardless, Mom always used 2 medium to large sized bananas. I think that's the main "secret" to her bread; the extra banana makes the bread really moist!

Mush up your bananas with a fork. It should be super easy since they're nice and ripe!


Add those to your wet mixture and blend them in.


Then, the fun part! I have very few recipes that I make regularly that require my nifty little sifter, and this is one of them. Add one and one fourth* cup of all purpose flour,


 3/4 teaspoon baking soda,


1/2 teaspoon salt,


and crank that little arm to sift it into your wet ingredients!


One more final mix,


And pour into a loaf pan, greased with butter (that's how my mom used to do it - with a napkin and a nob of butter!) or sprayed with cooking spray.


Bake for one hour in a preheated 350 degree oven. It takes a good hour since it's so moist to bake just right. I always set my timer for 45 minutes (since the recipe says 45 min - 1 hour), but it always takes an hour!

It should be dark and crusty along the edges and dark yellowy-tan on the inside. A toothpick, knive or fork should come out clean. Tada!


Slice and enjoy with a big ole glass of milk. It's delicious slathered with butter while it's warm, or cream cheese too! The kids gobbled up most of this loaf this morning before school. Not a bad way to start the day if you ask me!

Mom's Kona Banana Bread

1//2 cup (one stick) of softened butter
1 cup sugar
2 eggs
3/4 cup mashed bananas (2 bananas)
1 1/4 cup* sifted all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt

Cream butter and sugar until fluffy. Add one egg at a time, then incorporate bananas. Sift together flour, soda and salt and incorporate into wet mixture. Pour into greased loaf pan and bake for 45min-1 hour.

Love and honey,
Missy

*This blog post has been edited as of November 28, 2012. Thanks to a reader pointing out my goof, I have adjusted the recipe at the bottom of the post to reflect that the flour measurement for the bread should be 1 and 1/4 cups instead of just one cup. The original post mentioned only one cup in both the tutorial and the printed recipe at the bottom, although my mother's recipe card at the top of the post says 1 1/4c. My apologies to anyone who has had a botched batch up until now!

3 comments:

heather at wordplayhouse® said...

What a lovely banana bread tutoiral here! Banana bread is one of my favorite snacks to make for the children; so I hope one day they remember my banana bread as fondly as you remember Mom's Kona Bread.

Missy Rose said...

thanks, heather! i hope they do too, and thanks for the comment!

hilariusaquarius said...

Do you realize that the recipe you've typed out at the bottom of the post says one cup of flour and the picture you've taken of the recipe card near the top says one and a quarter cups flour? It took me a couple of messed up batches to figure out what was wrong.

 

Find me at Tulsa Family Doulas

Join me at the 2015 SMTULSA Conference!

Site design by: The Blog Decorator