Reviewer:

Scar

Cooking Level: Professional

Reviewed: Aug. 17, 2011

I wanted to try this loaf as soon as I saw this recipe. I really enjoyed this, and so did my family. The only complaint I would have is that that little bit of orange zest overpowered the other flavours a bit too much. I have omitted it, or substituted lemon zest instead and love it! The banana and pineapple ensure a very moist, dense loaf every time!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Cryssi's Creations

Reviewed: May 27, 2011

Super yummy! I made this for my family along with another quick bread and they chose this bread as their favorite! I can taste all the ingredents (like the nuts and pineapple ect...) I made 2 loaves and there was still some batter left so i made muffins and they are great they take only 15 minute to cook! I will defintly make these again and shre them with all my friends because this bread is Y.U..M.M.Y!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Rodeo Girl

Cooking Level: Expert

Reviewed: Mar. 24, 2011

I made exactly as directed the first time and it is great! The second time I substituted coconut milk for the milk and it was even more moist and yummy. I took a couple of muffins to meet my son for lunch at his school and ended up breaking mine into a bunch of pieces to share with the kids. One little girl asked me if I would made it for her birthday cake! Another asked me if I could email the recipe to him mom! A huge hit. One word of caution- do not buy cheap canned pinapple. It doesn't taste near as good when you do this.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Jennifer8

Cooking Level: Beginning

Home Town: Houston, Texas, USA

Living In: Savannah, Georgia, USA

Reviewed: Mar. 17, 2011

I made this yesterday. I omitted the walnuts so my son could take it to school. I used candied peel as thats all I had to hand and it gave the bread a much stronger orange flavour. I could not taste the bananas but I don't mind that :P I used a bundt pan as my loaf tin was too small and it didn't need as long to cook. I took it out after an hour but probably could have taken it out sooner as it was a little crispy at the edges. A lovely taste, lots of coconut but I think I would add more pineapple next time.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Sharon

Cooking Level: Intermediate

Reviewed: Jan. 2, 2011

I've been making this for years - it's so much better than the standard banana bread and a great use of ripe bananas. I skip the walnuts coconut and it comes out delish!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Natalie

Reviewed: Sep. 28, 2010

I was so tired of using my ripe bananas to make plain old banana bread! This recipe saved me and was so delicious. Even my husband, who isn't crazy about fruit thought this was wonderful-he ate it for breakfast a couple days. My dad said it was like a Hawaiian Blizzard from Dairy Queen (his favorite kind) in bread form. I love the almond extract in this recipe, such a yummy addition!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Kim

Cooking Level: Intermediate

Reviewed: Sep. 27, 2010

I found this whole recipe disappointing. With all the ingredients in it, I thought it would be full of flavor, but I found it tasted flat. I make a lot of quick breads and found this is one recipe I will not try again. There are so many other ones out there that are tastier, have better consistancy and rise higher when baking. Sorry

Was this review helpful? [ YES ]
3 users found this review helpful