The Giving Loaf

This recipe is the best present I know--Kona Inn Banana Bread. It’s an old recipe from Hawaii that ships well or can be made ahead and frozen until you need a last-minute gift.

I’ve been baking and giving this wonderful loaf to friends at the holidays for years.

Whenever you realize your bananas are past their prime or growing black, use them to make bread. You want very ripe bananas, those that are soft and have black spots. The bananas help keep the bread moist. They can be a bit slippery to mash, so use the tines of a fork against the side of a bowl or plate, or puree them in a food processor. You’ll never get them perfectly smooth; it’s OK if the pulp looks a bit bumpy.

This bread freezes well. Once it has completely cooled, wrap each loaf in double or triple sheets of plastic and freeze for up to four months. If you find you need a last-minute gift, pull a loaf from the freezer, attach a bow and you’re ready to go.

Kona Inn Banana Bread

Active Work Time: 20 minutes * Total Preparation Time: 1 hour 20 minutes

2 1/2 cups flour

1/2 teaspoon salt

2 teaspoons baking soda

4 very ripe bananas

1 cup shortening

2 cups sugar

4 eggs

1 cup walnuts, chopped

Nonstick cooking spray, for greasing

* Combine flour, salt and baking soda in large mixing bowl.

* Put bananas in bowl of food processor and puree until nearly smooth or place in medium bowl and mash with back of tines of fork. Your goal is to make pulp as smooth as possible, but don’t worry if there are a few lumps.

* Add shortening to bananas, breaking it into chunks the size of walnuts. Stir in sugar. Beat eggs in small bowl with fork, then add to banana mixture, stirring well.

* Add banana mixture to flour mixture along with nuts and blend until batter is smooth and all one color, about 1 minute.

* Divide batter between 2 greased 8x4-inch loaf pans. Bake at 350 degrees until loaves test done, 45 minutes to 1 hour. To test if they’re done, insert slender wooden skewer about 3/4 inch into center of each loaf. If it comes out sticky or with raw batter, continue to bake until it comes out dry with just a crumb or two on tester. (Start checking loaves at 45-minute point.)

* Remove from oven and cool 5 minutes in pans. Turn out onto rack or pieces of wax paper. Let cool completely before wrapping to freeze.

16 to 20 servings. Each of 20 servings: 294 calories; 73 mg sodium; 42 mg cholesterol; 15 grams fat; 37 grams carbohydrates; 4 grams protein; 0.43 gram fiber.