Hi everyone! So sorry for the unannounced break. This is peak busy season for me at work so it’s just been super hard. I also haven’t been eating out with good food lately so even moreso I don’t have much to post. Might be more mixed plate posts than not. I hope you folks are all doing well! I’m actually heading to Korea at the end of October and while that sounds like I have a lot of time, I really don’t (lol). Time has been flying by and October is in DAYS.

Before I get into the recipe, I can announce that KCC 220 Grille is currently back in service! Go support the culinary students and get some onolicious wallet-friendly food! Here is the link: https://sites.google.com/hawaii.edu/culinaryartsprogram-kapcc/220-grille?authuser=0.

Anyway, quick recipe post. Someone posted this recipe on Facebook – it was definitely a picture of an old school recipe book. Everyone was raving about it so I just had to make it.

Doesn’t look super good ah? Like…looks dry almost. I was not convinced. Not until I tried it. Oh my gosh, this bread is so nice and banana-y and super moist, dense but not too dense you know? This is how I found the pan at work…

Insane that people don’t throw things into a rubbish can that is like 2 feet away. I don’t know what to tell you! But safe to say it was a winner. I actually shared 3 loaves with the office and all three were gone in an INSTANT. Here’s the recipe!

Kona Inn Banana Bread

Original Recipe

Ingredients:
1 C butter
2 C sugar
6 or 7 ripe bananas, mashed
4 eggs, well beaten
2 ½ C all-purpose flour, sifted
1 t salt
2 t baking soda

Directions:
Cream butter and sugar thoroughly; add bananas and eggs. Sift dry ingredients; blend into creamed mixture. DO NOT overmix. Pour into two greased 9 x 5 inch loaf pans. Bake in a preheated 350 degree oven for 45 to 50 minutes.