Reviewed: Nov. 1, 2009

I used flavored rum's( coconut and pineapple) instead of the liquid, also macadame nuts . Everyone wants a whole loaf for Christmas . I'am up to making 30 loafs this year

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ADABILLS

Cooking Level: Professional

Home Town: Mount Clemens, Michigan, USA

Living In: Lakeland, Florida, USA

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Reviewed: May 15, 2009

i didn't have orange or almond extract..so didn't add it. I increased to 1 cup of crushed pineapples...and it turned out fine. sweet moist banana bread~

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Emily

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Reviewed: Apr. 26, 2009

This was very disappointing. I followed the receipe exactly and the bread was on the dry side and not sweet.

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vanessa in charlotte

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Reviewed: Apr. 20, 2009

Easy to make, and it made a LOT! (I had to change pans after finding out my regular loaf pan wasn't big enough.) I used 2 big ripe bananas and got the required cup from those. Recipe did require grating the peel from 1 whole orange. I baked it 1 hr 10 minutes and that was, I realized belatedly, too long, as the crust was very thick. But good flavor and nice appearance. I used jarred chopped nuts (the mixed kind that you would normally buy to top ice cream) and those worked fine.

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Ltlmis

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Reviewed: Feb. 20, 2009

Bread was good, I will make it again.

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Julie R.

Cooking Level: Expert

Living In: Everett, Washington, USA

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Reviewed: Dec. 15, 2008

This recipe is fantastic! I was running low on butter and substituted half the amount with apple sauce. I also did half white/half light brown sugar. I used 2 ripe bananas and added the pineapple and 1/2 c coconut. The bread was delicious and moist and I will make this bread again.

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Alisa Beth Salois

Cooking Level: Beginning

Home Town: Palm Bay, Florida, USA

Living In: Reading, Berkshire, England, U.K.

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Reviewed: Nov. 19, 2008

Yum Yum Yum... I doubled the recipe and used half butter/half applesauce, and then used half white/half brown sugar. Also used pecans instead of the walnuts. I baked one large loaf as well as 4 small loaves and they all came out perfect; beautifully browned and very moist. Will definitely make this again! the neighbors are in for a treat! THANKS!

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Luv2Cook

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Spring Hill, Florida, USA

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Reviewed: Apr. 20, 2008

My husband and I weren't big fans of this one.

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LAURAMELINDA

Cooking Level: Intermediate

Home Town: Prince George, British Columbia, Canada

Living In: Round Rock, Texas, USA

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Reviewed: Apr. 13, 2008

This is a very flexible and forgiving recipe. I made a lot of changes to it to fit my diet and what I had in my kitchen and it still came out great (but with the changes I made, it was not very Hawaiian). I used Splenda in place of real sugar, used ½ whole wheat flour and ½ regular flour, margarine in place of butter, I added about ½ cup rolled oats, used chopped apple in place of pineapple and I had no coconut, I also added some cinnamon and nutmeg. Mine was done at about 55 minutes. You could also add orange or other fruits, I assume and it would still taste great.

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andymin

Cooking Level: Intermediate

Living In: Columbus, Ohio, USA

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Reviewed: Apr. 1, 2008

I thought this recipe was great! My boyfriend loved it, and he's hard to please. One change I did make was instead of using regular milk, I used some coconut milk that I had on hand. It made it taste more tropical, and I used less coconut flakes. Other than that, I kept it the same. Thanks for the recipe!

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DaveAndSteph

Cooking Level: Intermediate

Living In: Saint Louis, Missouri, USA

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Reviewed: Mar. 24, 2008

Easy to make and very tasty. Instead of 1/2cup butter, I used 1/4 cup butter and 1/4 cup applesauce. Didn't have walnuts on hand, so I used pecans instead. Nice flavor and very moist.

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Kelly P.

Cooking Level: Intermediate

Living In: Omaha, Nebraska, USA

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Reviewed: Feb. 22, 2008

Loved this bread. Followed the recipe except that I used sliced almonds instead of walnuts. De-lish!

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BUSY GAL

Cooking Level: Intermediate

Living In: Riverside, California, USA

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Reviewed: Jan. 26, 2008

Great Recipe! I used brown sugar instead of white but otherwise left everything as is.... turned out wonderful. A very unique flavor. I will be making again for sure.

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jowolf2

Cooking Level: Intermediate

Living In: Lillooet, British Columbia, Canada

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Reviewed: Jan. 24, 2008

I just made this yesterday for the first time and even though I used applesauce for butter the taste (when warmed) was great. Add a little butter and it melts in your mouth. I ended up with a few to little bananas (only 3 small or 1 1/4 cups), used 1 3/4 cups coconut (I doubled the recipe and made 3 - 8" loaves. Used 1 drained 15 ounce can of crushed pineapple and followed the recipe otherwise. Oh BTW it only took me 1 hour to cook because of the smaller pans. Give this recipe a try you'll be pleasantly surprised.

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MaryLizBeth

Cooking Level: Intermediate

Home Town: Mobile, Alabama, USA

Living In: Alabaster, Alabama, USA

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Reviewed: Jan. 4, 2008

A wonderful quick bread. Didn't change a thing in the recipe and it was fantastic. The only change for me was decreasing the baking time. An hour and 20 min. would have resulted in a burned loaf... mine took about 65 min. Thanks for a great recipe I'll use often!

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Diana S.

Cooking Level: Intermediate

Living In: Ashtabula, Ohio, USA

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Reviewed: Nov. 30, 2007

This was very delicious. I did make a lower fat version by using applesauce instead of the butter, and egg substitute for the eggs. The reduced fat version was quite tasty.

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