Kona Inn Banana Bread (Half Batch) – The Best Ultra-Moist Banana Bread Recipe

There are a lot of banana bread recipes on the market… but this one is next level.

The Kona Inn Banana Bread has been a family favorite for decades — ultra-moist and the kind of recipe people ask you to “send ASAP.”

Most days, I only need one loaf or a batch of muffins, so I halved the original recipe and perfected it for smaller batches.

If you love nostalgic, no-fail, soft-on-the-inside banana bread, this is your recipe.

Why You’ll Love This Banana Bread

• Perfectly moist without being heavy

• Comes together in 20 minutes

• Works as muffins or a loaf

• Foolproof for new bakers

• Doubles as breakfast or dessert (warmed with a scoop of vanilla ice cream)

The Recipe: Kona Inn Banana Bread — Half Batch

Makes: 1 loaf or ~12 muffins

Bake Time:

• Loaf: 45–60 minutes

• Muffins: ~25 minutes

Oven Temp: 350°F

Ingredients

• 1 cup granulated sugar

• ½ cup softened butter

• 3 (very) ripe bananas, mashed

• 2 eggs, well beaten

• 1¼ cups cake flour

• 1 teaspoon baking soda

• ½ teaspoon salt

• Optional: a handful of chocolate chips or walnuts

Instructions

In tandem with these instructions, here is a step-by-step video of how to make it.

1. Cream Your Butter & Sugar

Beat the softened butter and sugar until light, pale, and fluffy. This is what gives the bread that light texture.

2. Add Bananas & Eggs

Mix in the mashed bananas and beaten eggs until everything is smooth and well combined.

3. Sift the Dry Ingredients

In a separate bowl, sift together the cake flour, baking soda, and salt.

The original recipe suggests sifting three times — I recommend at least two to ensure you don't have any flour clumps in your final mixture.

4. Combine (But Don’t Overmix!)

Fold the dry ingredients into the banana mixture gently. Overmixing leads to tough banana bread, so stop as soon as it’s incorporated.

5. Bake

Pour the batter into a buttered loaf pan or a muffin tin.

Add chocolate chips if you want them melty and perfect.

• Loaf: Bake 45–60 minutes (on occasion, I'll cover the loaf with tin foil for the last 10 or so minutes, so it doesn't get too brown/crispy on top)

• Muffins: Bake ~25 minutes

You’ll know they’re done when the centers feel set, and the edges gently pull away from the sides.

6. Cool & Enjoy

Let the loaf or muffins cool for 10+ minutes before removing from the pan.

Slice, share… or don’t share. No judgment.

Tips for the Best Ultra-Moist Banana Bread

• Extra-ripe bananas = extra flavor

• Cake flour makes it tender, but all-purpose flour works too

• Add chocolate chips or walnuts to mix it up

• Bake muffins for faster, grab-and-go treats

This half-batch Kona Inn Banana Bread has become my go-to for weekday baking, weekend brunch, and those “I have three brown bananas” moments. It’s simple, nostalgic, and borderline impossible to mess up.

If you make it, tag me on Instagram (@theperfectthingblog) — I love seeing your creations.

Happy baking!

c