I made this recipe as written for my Gourmet groups Hawaiian luncheon. It was a perfect ending to our meal, light not overly sweet and everyone liked it. I was a little worried about the toasted coconut on top but everyone agreed, even those who do not like coconut that it added just a little extra crunch and tasted good. I made the cake and filling the night before and stored in fridge. I used 2 Pyrex portables 13 by 9 pans that have the plastic covers so they could be stacked on top of each other. I made the whipped cream the next morning and spread it on the cakes. It really makes the dessert special and I would not use a substitute. Great recipe to feed 24 people with not a lot of work and good on the budget! Thanks Eunice!

Reviewed On: May 21, 2008

This recipe makes alot of batter! I maxed out my stand mixer bowl before adding dry ingredients, had to switch to a larger bowl. The banana bread was very good, moist but not soggy and the cinnamon was just the right touch! My husband took some to work and everyone liked it. I just took my last loaf out of the freezer and it does freeze well. I have six bananas ripening right now so I can make another batch to take to book club in a couple weeks. I have always used my grandmas recipe but this is so much better!

Reviewed On: Mar. 6, 2007

I decreased sugar to 1 2/3 cups, used 30 oz. pineapple juice (5- 6 oz. cans)and increased lemon juice to 1 cup and used wild strawberry jello as previously suggested. Great but not too sweet and pineapple did not overpower other flavors. Received many requests for recipe.

Reviewed On: Aug. 4, 2003