Drew’s Kona Banana Bread

Drew’s KONA BANANA BREAD! This is a recipe remake that is LONG overdue for my sweetheart, Drew. It’s another one of his mom’s recipes. It is one of his favs that we haven’t enjoyed for many years. Wanted to do something special for him, it’s not been a typical week for him and our family.

His dad passed away this week. My father in law, Makenna’s paternal grandpa – Philip Bliss Daniels. While not unexpected, as he was 89 and in very poor health, it has still been an emotional week. One of reflecting on his life, his career, his goodness, his kindness…all his accomplishments. What gives us the most comfort is knowing that he is once again with his sweetheart Patsy. She preceded him in death over 12 years ago. She welcomed him with open arms on the other side, no doubt. I’m sure he’s not going to let go of her hand for a very long, long time. Eternal sweethearts!

Not sure why his mom’s recipe was called “Kona” banana bread. To be honest it’s actually more like banana cake. All I need to know is that it’s a special one for Drew. It is also another recipe that I knew was going to turn out the first time I attempted to remake it. Special help via Patsy from her Heavenly home. It’s been an emotional week and that this recipe turned out as wonderful as it did is what we like to call a “tender mercy.”

This one’s for you Drew 😘

A few of Patsy’s other recipes we’ve remade:

• pumpkin chocolate chip muffins
• Annabella pancakes
• gingerbread pudding cake

Drew’s Kona Banana Bread

Recipe by MichelleCourse: dessertDifficulty: Easy

Servings

6

servings

Prep time

30

minutes

Cooking time

40

minutes

the BESTpaleo cassava banana bread EVER!

Ingredients

• ½ cup organic palm shortening

• 1 cup maple sugar

• 2 large eggs, room temperature

• ¾ cup mashed banana

• 1 tsp vanilla

• 120 grams cassava “cake” flour*

• ¾ tsp baking soda

• ½ tsp fine sea salt

• 1-2 tbsp maple sugar for dusting, optional

• banana slices for garnish, optional

Directions

• Preheat oven to 350° – coat 9″x9″ (or similar size) baking pan with coconut oil and then line, one direction, with parchment paper.
• In a medium sized bowl, cream shortening and maple sugar with a hand mixer until well blended and fluffy.
• Add eggs, one at a time, beating well after each.
• Add mashed banana and vanilla, then beat until well combined.
• Sift together dry ingredients and add to banana mixture, and starting slowly, blend until dry ingredients are fully incorporated.
• Pour into the prepared pan and sprinkle with additional maple sugar if using. Bake for 30-40 minutes or until the top is golden brown and the toothpick inserted into the center comes out clean.
• Optional finish, place thin slices of banana on top, sprinkle with a little more maple sugar and brulee with a kitchen torch or place under broiler.
• Cut into squares to serve, and by all means enjoy!
• *to make cassava cake flour, measure out 120 grams of Otto’s, remove to 2 tablespoons of flour and replace with 2 tablespoons of arrowroot