Kona Inn Banana Bread {Muffins}

This is my favorite banana bread recipe. And like many favorite recipes, it is one my mom always made, and now I always make. I almost always turn this one into muffins. I love this banana bread recipe because it is pretty much "fail proof" and if you love banana bread, this one is really really good! Plus it is perfect for kids- and my kids eat this right up.  The changes I often make, including how to make this into muffins, are noted at the end.

Kona Inn Banana Bread { +muffins}

2 cups sugar


1 cup shortening


6 ripe bananas, mashed


4 eggs, well beaten


2 ½ cups flour


1 tsp. Salt


2 tsp. Baking soda






Cream together sugar and shortening. Add mashed bananas and well beaten eggs. Sift flour, salt, baking soda together and add. Blend the wet and dry ingredients. Don’t overmix. Bake in 2 well-greased and floured loaf pans at 350 for 45-50 minutes. You can add nuts, raisins, chocolate chips if desired.
For Muffins: Spray or grease muffin tins and fill with batter. For normal sized muffins, bake at 350 Degrees F for about 20-25 minutes.

Other tips/changes for this recipe:

 I substitute applesauce for the shortening, and add ½ wheat flour sometimes. I also add about a cup or two of oats too. I f you don’t have enough bananas, it still works. I have made these with 4 bananas or all 6.  I usually peel and freeze the really ripe bananas and smash those up. It is best to freeze them PEELED. I have also added pineapple to this when I did not have enough bananas and it was still really good. Another substitution I have done is using flax seed meal for the eggs.  You can make these as healthy or as unhealthy as you want, and they always turn out great! If you don't want as strong of a banana flavor, use one or two less bananas. However you make these, I think they are wonderful :)




Enjoy!