June, 2025 - Horizon Guest House

The Pure Kona Green Market operates every Sunday from 9am-2pm, and is dedicated to supporting local farmers, crafters and also promoting sustainable agriculture.

The market is held in the parking lot of the Amy B. Greenwell Ethnobotanical Garden in Captain Cook, approximately 12 miles south of Kona on highway 11. The market features live music, and the garden itself is also open during the market hours.

The market includes vendors selling a range of food including, honey, Korean food, fresh produce, sweet buns, pizza, fresh bread, Thai food, coffee, mac nuts, dried fruit, chocolate, shaved ice, fresh fish, and more.

Herbal products, essential oils, handmade soaps, and jewelry are also sold at the market.

Get there early to secure parking. There is more parking behind the market itself.

There are also plenty of local artists, working in a variety of mediums from wood to pottery, photography and more. There are plenty of opportunities to purchase locally made gifts.

How to get there

Located in Captain Cook directly opposite the Manago Hotel, in the parking lot of the Amy B. Greenwell Ethnobotanical Garden.

Pure Kona Green Market

Hours: Sunday 9am-2pm

https://www.purekonagreenmkt.com

This is a great variation on banana bread, with chocolate chips for that extra something special. Allspice, cinnamon and molasses give the cake a unique, aromatic flavor.

Recipe from Jim Lahey and Maya Joseph, adapted by Melissa Clarke at New York Times Cooking.

Ingredients

84 grams unsalted butter, room temperature

135 grams all-purpose flour

1 ¼ tsp baking powder

¼ tsp salt

¼ cup olive oil

1/3 cup sugar

¼ cup dark brown sugar

1 Tbsp molasses

½ tsp ground allspice

½ tsp ground cinnamon

½ tsp vanilla extract

1 egg

1 cup smashed ripe bananas (about 2 bananas)

120 grams chocolate chips

Makes 8 to 10 servings

Instructions

Heat oven to 425 degrees. Grease an 8-inch round cake pan and line the bottom with parchment paper.

In a medium bowl, whisk together flour, baking powder and fine sea salt.

In the bowl of an electric mixer fitted with a paddle attachment, beat butter, oil, sugar, brown sugar, molasses, allspice, cinnamon, espresso and vanilla until just combined. The secret to this cake’s texture is to stop mixing before the sugar is dissolved.

Use a spatula to mix egg into butter mixture, then stir in flour mixture just to combine. Fold in bananas and chocolate chips. Scrape batter into prepared cake pan and bake until top is golden and sides begin to pull away from pan, about 25 minutes.

Let cool for at least 20 minutes (or longer, until completely cooled), then run a thin spatula around the edges to separate from the pan. Invert onto a serving plate. Cake will keep for 1 day, covered.

Pure Kona Green Market in Captain Cook