Dorothy Dean presents: Kicked-Up Kona Inn Banana Bread

I don’t know about you, but I always end up with spotted bananas hanging out on my kitchen counter. As the days go by, and more spots appear, my mind races, wondering, “What should I make with them before they end up in the dirty depths of my garbage can?”

The answer is almost always Kona Inn Banana Bread.

Well, Kicked-Up Kona Inn Banana Bread, thanks to my additions of coconut and rum extracts, shredded coconut and chocolate chips.

This amazingly moist banana bread is said to have been the creation of the cooks at the Kona Inn, a now historic landmark located on the Big Island of Hawaii. Built in 1928, it mainly served passengers from cruise ships and steamers. They all indulged in the banana bread, I’m sure, as the hotel quickly became known for it.

It closed in 1976, but the historic structure still stands as the Kona Inn Shopping Center. So, seeing that its famous banana bread is no longer available, I suggest giving this one a try.

Kicked-Up Kona Inn Banana Bread

Adapted from ilovehawaiianfoodrecipes.com

1 1/4 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

3 very ripe bananas, mashed

1/2 cup butter, softened

1 cup sugar

2 eggs, slightly beaten

1 teaspoon coconut extract

1/2 teaspoon rum extract

1 cup shredded coconut

1/2 cup chocolate chips

1/2 chopped macadamia nuts

Preheat oven to 350 degrees. Grease and lightly flour loaf pan. Mix flour, baking soda and salt together in bowl. In another larger mixing bowl, add mashed bananas, butter, sugar, eggs and extracts. Mix well then stir in flour mixture until just combined. Fold in 1/2 cup coconut, chocolate and nuts. Pour into loaf pan and sprinkle with remaining coconut. Bake for 50-60 minutes or until toothpick comes out clean. Cool in pan for 10 minutes, then remove from pan and let cool on rack completely.