Reviewed: Oct. 22, 2009

Very nice bread. A little sweet for me, but I'm a bit of a sugarphobe. It does look very pretty. Oddly enough, my bread took a lot longer than stated--about an hour and 20 minutes. I guess I'm had the opposite problem than other reviewers who felt it could come out more quickly than the recipe stated. It must all be because our ovens are different. Other than decreasing the sugar a tad, I would make this again without major changes. Thanks for the recipe!

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Aug. 25, 2009

Excellent! Followed recipe only exchanging the walnuts for pecans. The cooking time was too long. I put it in for 50 min and it could have come out at about 45 minutes. Coconut is subtle and the cherries gave a little extra sweetness.

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T

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Reviewed: Jul. 18, 2009

I LOVE this recipe! It is so much more flavorful and exciting than regular banana bread. I did make a few small changes. I left out the cherries, used sweetened coconut, subbed pecans bc I didn't have walnuts, and used 1/2 white sugar and 1/2 brown sugar. It turned out PERFECT!

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Krista

Cooking Level: Intermediate

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Reviewed: May 31, 2009

SOOOooOo moist and delicious!Didnt add the cherries but other than that followed the recipe exactly. WOuldnt change a thing. Took it over to parents house and they loved it. Will be making this one often.

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ALFANN02

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: May 24, 2009

Love this recipe - Thanks.. I don't add walnuts or cherries but do add saltanas and sometmies chocolate chips.

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Tam

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Reviewed: Apr. 22, 2009

I used 1/2 sugar and 1/2 brown sugar and mine cooked in 45 minutes.. I really loved the coconut added into this recipe.. It was fabulous :) thanks :)

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Michelle

Cooking Level: Intermediate

Living In: Rio Rancho, New Mexico, USA

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Reviewed: Apr. 15, 2009

I really enjoyed the extra layer of flavors in this unusual banana bread. I toasted the coconut and pecans that I used in lieu of the walnuts. Other than that I made as is. Used 4 very ripe small bananas. I do think next time I would use at least 1/2 C of brown sugar instead of all white. I think that would compliment these flavors better. This was done in exactly 1 hour. Smells awesome too!!!

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Patti

Cooking Level: Expert

Home Town: Tacoma, Washington, USA

Living In: Lakewood, Washington, USA

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Reviewed: Apr. 9, 2009

My husband said I should never use another banana bread recipe again!

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SARRAHS

Cooking Level: Expert

Living In: Portland, Oregon, USA

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Reviewed: Mar. 28, 2009

I made this as muffins and reduced the cooking time. I really liked them. I was skeptical because of the cherries, but they added a really good flavor that was unique.

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Kelli B

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Reviewed: Mar. 4, 2009

I have made lots of banana bread recipes and this one just wasn't very good. The only thing I didn't do was add the cherries. I was really looking forward to this but was disappointed. There was not enough banana flavor and I couldn't taste the coconut. I used unsweetened coconut flakes and maybe I should have used sweetened. Overall, this was a bland quick bread.

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HOLLYHOLLY

Cooking Level: Intermediate

Home Town: Hesperia, California, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Feb. 28, 2009

This was delicious! The coconut gives it a tropical flavor, which is nice for a change. I have made it twice now, used walnuts once and pecans the second time.

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PG

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Reviewed: Feb. 8, 2009

Excellent recipe. Nice change from standard banana nut. Did some slight changes with moist and flavorful results. Eliminated fat replacing with non-sweet applesauce; used 1/4 ts each of these flavorings: coconut, vanilla and banana; substituted cherries with 1/4 cup chopped dried cranberries; reduced sugar to 3/4 cup. As the author suggests, this recipe can easily be modified. Looking forward to making more using dried pineapple or mango for a tropical taste. A keeper.

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PAKTKB

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Reviewed: Jan. 29, 2009

Very tasty and moist.. Fun to make and even more fun to eat!

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YummyMummy

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Reviewed: Jan. 21, 2009

I followed this reciepe to a tee. However, I did leave out the nuts as the kids are not allowed any nut products at school. This loaf came out perfect, so I'm making loaf #2 today, I only made the first loaf a couple of days ago and its gone. Thanks for sharing!

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HeidiD

Cooking Level: Intermediate

Home Town: Hamilton, Ontario, Canada

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Reviewed: Dec. 17, 2008

REALLY good banana brea with a twist. I used the 1/2 cup each of brown and white sugar and added 1 teaspoon of vanilla as others suggested. I also omitted the cherries and used "flaked" organic coconut.

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Susan

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

Living In: San Francisco, California, USA

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Reviewed: Dec. 8, 2008

WOW!! Way better than the same old banana nut loaf! I didn't have cherries but that's the only ingredient I left out. I also used half butter, and half apple sauce. I cut the almond ext. to 1/4 tsp plus I added 1 tsp of cinnamon and vanilla too. Baking time was almost exactly 50 min, and totally moist on the inside (which is exactly what I was looking for in a banana nut recipe). I couldn't wait the ten minutes cooling time before I had to dig in. The smell from the oven brought everyone to the kitchen. AWESOME RECIPE!!! This is now the only recipe I will use for banana nut bread. I might even try to use slightly less sugar next time. It's a big hit in our house! Thanx!

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MonaT33

Living In: San Antonio, Texas, USA

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Reviewed: Nov. 26, 2008

This was the first recipe I've ever tried from allrecipes with HUGE success. I took the suggestions from others to reduce almond extract to 1/4 tsp and add a tsp of cinnamon and a tsp of vanilla. I ended up using 4 medium sized bananas which yielded slightly more than 1 c. I left out the cherries and nuts and baked for an hour. It was absolutely perfect. My husband and I both loved this recipe and I will definitely use it again. It was delicious warmed up on its own or with butter or cream cheese.

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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. 7, 2008

Very tasty and a nice alternative to regular banana bread, but I'd make a few changes next time. I'd cut the sugar down to 3/4 cup, cut the almond extract down to 1/4 teaspoon, use unsweetened coconut, use pecans or macademia nuts, and replace the maraschino cherries with either pineapple chunks or dried cranberries that have been presoaked. Also, this loaf didn't rise at all after baking...not like I was expecting. This didn't bother me at first, but then it even sank a little after cooling. Will still make again with modificaitons, though.

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Shae's Mama

Cooking Level: Expert

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Reviewed: Nov. 7, 2008

So Delicious. This will be a frequent receipe in our house!

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klallstar

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Reviewed: Nov. 1, 2008

Wowsers. Usually quick breads taste better the next day, but this one tasted amazing right out of the oven. I used 3/4 cup coconut, 1/4 cup butter and 1/4 cup applesauce, added 1 tsp vanilla, 1 tsp cinnamon, used only whole wheat pastry flour, and 1/2 c brown sugar and 1/2 c white. Will bake again, every time I have leftover bananas!

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