Kuaku Inn Banana Bread

Kuaku Inn banana bread cover

Kuaku Inn Banana Bread is my absolute favorite. Of course, I may be a little biased. This recipe was handed down to me from three generations ago. It came from my Great Grandma, Margaret Ellsworth, whom we lovingly call Nonnie.  I grew up eating this recipe and making it too. I still remember the day that Nonnie handed out her personal cookbooks, “From Nonnie With Love” to her grandkids. I was elated to find out that she had made enough copies of the book that all of her great grandchildren who were born at that time would receive a copy too. That meant I got one!

Kuaku Inn banana bread is a little different from other banana breads because it is a super moist banana bread recipe and a little sweeter than others.  As you will see this is also one of the most simple banana breads to make.

Kuaku Inn Banana Bread

2 cups sugar
1 cup butter, softened
4 eggs, well beaten
6 mashed bananas (2 cups mashed)
2 1/2 cups sifted flour
1 tsp. salt
2 tsp. baking soda
1 cup chopped nuts (optional)

sugar butter1

Cream sugar and butter.

frozen bananas

Don’t ever throw away over ripe bananas. They make amazing banana bread. No time to make it right now? No problem! Just throw the bananas in the freezer until you’re ready to use them.

 I wanted to show you what the bananas look like when frozen. They look quite different than fresh bananas, and I’m trying to give you a heads up if you’ve never really seen frozen bananas before. The above picture is what they look like as they’re defrosting. This is NOT mold, it’s frost. When you freeze bananas, they WILL turn black, that’s normal.


 Once you’ve pulled your bananas out of the freezer, thaw them and open one end and squeeze into a bowl. 

mashed bananas

Mash the bananas. (I use a fork).

cracked egg

Crack eggs and beat.

eggs poured in

Mix bananas and eggs together.

butter and bananas

Add creamed mixture to bananas and eggs.


In a separate bowl, mix together flour, salt and baking soda.

pour dryingredients

Fold dry ingredients into banana mixture.

Add nuts. I didn’t add nuts to mine, I’m allergic, so none for me. Do not over mix.


Pour into greased pans. Bake at 350° for the times indicated below or until a toothpick inserted comes out clean.

mini muffins: 15-18 min.

muffins: 18-23 min.

mini loaves: 18-23 min.

loaves: 45-50 min.

Yields 2-1 pound loaves. The outside will get pretty dark. That’s one of my favorite parts, the outside is chewy and a little crusty and the inside is moist. YUMMMMMY!


With this recipe one batch will also make 1 loaf, 2 mini loaves AND 24 mini muffins.

Kuaku Inn Banana Bread recipe. Super Moist and sweet. Big Ideas Little Cents

Try not to eat too much of this when it’s fresh out of the oven. Yeah right! That will be hard, especially if you make mini muffins, they’re sooo good! And, they’re cute & tiny. You might tend to pop quite a few of those babies. I’ve found this banana bread is better after it’s cooled off. Even better after sitting overnight in the fridge. The flavors will blend together in a tempting tantalizing delicious fashion. Store in a plastic bag in the fridge.

Click here for a printable version of the recipe.

Kuaku Inn Banana Bread recipe. Super Moist and sweet. Big Ideas Little Cents

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  1. 1

    Janae says

    I love this recipe! So yummy. If you want to make it extra sweet, coat your pan with a cinnamon sugar mixture.

    • 2

      Alissa Lines says

      Oooooh! I never thought about coating it with cinnamon. YUMMY! I’ll have to try next time I make it. Thanks for the tip!

  2. 3

    Dana says

    This banana bread is the best, absolutely amazing. Brings back many memories for me. Oh, and the smell that fills the house as it bakes makes me happy too! I love mine with butter, warm or chilled.
    Sometimes the bread sticks to the pan when we try to remove it from the pan though. Any ideas?

    • 4

      Alissa Lines says

      Dana, I also eat it with cream cheese sometimes. It doesn’t last long at all here! Be sure you spray the whole pan really well with non-stick cooking spray. Let it cool for about 5-10 minutes in the pan, then remove it and cool it either on a cooling rack or on a clean towel. See if that helps.