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)
Cream sugar and butter.
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.
Mash the bananas. (I use a fork).
Crack eggs and beat.
Mix bananas and eggs together.
Add creamed mixture to bananas and eggs.
In a separate bowl, mix together flour, salt and baking soda.
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.
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.