Hola PJ,

Looked thru the Kona Inn Banana Bread recipes, because a friend´s Hawaiian mother-in-law used The Kona Inn recipe.
Long story short, I've made it at Christmas & occasionally other times (no nuts) successfully for years . We have traveled and lived near the beach for 4 years,( 2+ yrs in Puerto Vallarta) but not with banana bread success. I don't have grandmother´s Kona Inn notes in my luggage, So please help me with the issue of dense, less than 2inches height loaf, weighs like a brick, golden rather than "dark top", yet bottom is as desired. Am I mixing to long? do I need both baking soda & powder? is the humidity too high in the coastal warm bay area? Should we just eat both loaves and not give to friends at Christmas, for fear they will laugh as soon as we close the door? Santa is knocking on the roof, wondering where the Holiday sweets are.

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