Recipe by Carol
"A very attractive loaf, and a flavor to match."
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1 1/2 cups
1 1/2 teaspoons
maraschino cherries, chopped
This is just delightful! I didn't change a thing, only using pecans instead of walnuts, and I'm so glad I made the recipe as is, ignoring other suggestions and substitutions by other reviewers. This is just delicious, prettily specked with the red cherries and brown nuts and flecked with the coconut. So different from the same ol' banana bread and a nice change. It's moist and flavorful, with a real comfort food quality about it. Set your timer at less than the full hour--my loaf was done at 50 minutes. You can always add more time, but you can't undo it!
The flavor was good but the loaf stuck to the inside bottom of the pan (pan was greased & floured) and broke apart as I removed it prom the pan. Will not make this again.
Mmmmmm.. this is the best banana bread i have ever had!! it is SO moist and flavorful!!
i did make some changes though.. subbed half the butter for applesauce, traded the cherries for strawberries (i had no cherries), and used brown sugar for half of the white.. also added a little vanilla =)
TWO THUMBS UP!
Great bread but the first time I baked it it was a bit dry so I added 1/2 cup of applesauce the next time and that made it perfect. So consider adding extra moisture.
I used pineapple instead of cherries and added more coconut. I think I might try macadamias instead of walnuts next time. This was superb!
Big hit at our Mother's Day brunch!
Very tasty and kids loved it as well when I added choc. chips and left out the cherries.
This was very good. The taste was excellent. It is definitely a keeper!!
* Percent Daily Values are based on a 2,000 calorie diet.
Banana Coconut Loaf
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 115
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