Kona Banana Bread
I used this recipe from my mom's cookbook so much growing up the page fell out and was lost. I'm glad to have it again!
Yield
12 servingsPrep
10 minCook
35 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
butter
softened |
|
| 1 ½ | cups |
sugar
|
|
| 3 | large |
eggs
|
|
| 1 ¼ | cups |
bananas
mashed |
|
| 1 ¾ | cups |
all-purpose flour
|
|
| 1 ¼ | teaspoons |
baking soda
|
|
| ¾ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
butter
softened |
|
| 355 | ml |
sugar
|
|
| 3 | large |
eggs
|
|
| 296 | ml |
bananas
mashed |
|
| 414 | ml |
all-purpose flour
|
|
| 6.3 | ml |
baking soda
|
|
| 3.8 | ml |
salt
|
|
Directions
Mix in order and pour into a greased 13x9 inch pan.
Bake at 350℉ (180℃) F for 35 to 40 minutes. (In a glass pan, 325 for 30 minutes)
Makes good muffins too. (25 minutes in muffin tins.)
Chocolate chips are a good addition to the muffins.
