Reviewed: Oct. 25, 2008

This was so yummy! I did not add and nuts and fruit, just banana and coconut, and it was still perfect! I am new to baking so this was very simple and easy to follow. I had to bake longer than an hour, maybe it's my oven but it came out great- very moist, just following the recipe as is, and I will be making this again!

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Jen

Home Town: New York, New York, USA

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Reviewed: Sep. 22, 2008

Wonderful.. I used macadamia nuts and it was fantastic. Use a light colored metal loaf pan, very (black) ripe bananas, and don't overcook it and it will be very moist.

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Valerie Clayton

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Farmington Hills, Michigan, USA

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Reviewed: Sep. 14, 2008

I needed to make muffins, so I thought this recipe would be great (with a couple of modifications of course!). I used 3/4c wheat and 3/4c white flour and 1/4 cup wheat bran. 1/2c white 1/2c brown sugar. 1/4c butter and 1/3c applesauce. 1/4t vanilla 1/2t coconut extracts, a splash of rum, and chopped macadamia nuts. I also toasted my coconut(used a little extra) and omitted the cherries. These babies cooked for about 25 min and holy were they good!!! Had a great texture with the cococnut & macadamia nuts. Nice crispy outside and moist spongy inside. Maybe next time I will try pineapple.

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JFTB

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Reviewed: Sep. 14, 2008

I was looking for something to make with my bananas besides the "same old banana bread". This was a great choice. I did read the reviews and took ya'lls advice. I didn't have applesauce so I chopped up a little apple to add the moisture many of you thought it needed. Also, didn't have any cherries so I added dried cranberries...yum!!!

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GGRASLEY

Cooking Level: Expert

Living In: Austin, Texas, USA

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Reviewed: Aug. 27, 2008

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!

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Aug. 4, 2008

This bread is amazing, very versatile and a great foundation for many variations of quick bread. I was looking for a pep talk for my bland old banana bread recipe. I am honestly not a huge fan of banana bread, but it is my husband’s favorite so I have endured many years of it, but this I actually really enjoy and look forward to. I mainly used vanilla extract (a little more than called for) and did not put the cherries (only do to husband's personal preference), sometimes I toasted the coconut (and added a little more than called for), but not often and no matter how I mixed up the recipe the bread always came out perfect. I baked them in my convection oven and after the first loaf I knew the timing for a perfect outcome. I made over 10 loaves for Christmas and they were an amazing hit. I put them in baked goods gift bags with a personalized label and a huge bouquet of ribbon. I am on my way now to make another loaf - it is by far the best go to quick bread recipe ever. Give it a try, the sky is the limit on this one!

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RAMAPRIL99

Cooking Level: Intermediate

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Reviewed: Jul. 13, 2008

So good! I made them as muffins instead and they only took 30 minutes to bake. Also only used vanilla and sub'd macadamia nuts for walnuts. :D

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joi

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Reviewed: Jul. 3, 2008

This bread is FANTASTIC!!! I used unsalted real butter since I had that on hand and it came out great! My step-daughter had a piece and said "OMG, this is my favorite!" Might go a bit scant on the 1/2 tsp. almond extract. Other than that, absolute perfection! Glad I tried it. This one is definitely a keeper for holiday mini loaf gifts. Thank you!!!

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imakejam

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Reviewed: Jun. 30, 2008

Yum. I used 3/4 cup of Splenda instead of sugar and used unsweetened coconut. I found the amount of cherries a tad too sweet so I would lower the amount next time. But overall, this loaf is delicious.

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DetectiveL

Home Town: Toronto, Ontario, Canada

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Reviewed: May 31, 2008

Excellent! I made the variation with lemon zest, as I didn't have the cherries, and the combination of flavors is sooo good. I also used whole wheat pastry flour, left out the walnuts, increased the coconut, had over a cup of mashed banana, and decreased the sugar by 1/4 cup. It was still plenty sweet and had a very moist texture. A new favorite!

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chaeluna

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Reviewed: May 29, 2008

I was bored with reading how good this was, but I want to tell everyone out there. I made this recipe as stated and it IS the BEST I have EVER eaten...

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stikychikn

Cooking Level: Intermediate

Home Town: Canning Vale, Western Australia, Australia

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Reviewed: Apr. 28, 2008

This is a really simple recipe that can be easily adjusted depending on your tastes. I replaced the butter entirely with sweetened applesauce to cut the fat, and used yellow sugar instead of white for a little extra flavour. I replaced the cherries with strawberries, as that was what I had around the house. I did find the coconut flavour a bit over-powering, though, so I think in the future I would use a cup of strawberries and a cup and a half of banana, and reduce the coconut by a half. I would also like to try it in the future using raspberries!

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kpenn

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Living In: Windsor, Ontario, Canada

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Reviewed: Feb. 18, 2008

Once again I am not sure if I should even review the recipe or not because of the many changes that I made but the 4 stars are for the coconut/banana combination... I love banana nut bread and I love coconut and I have never thought to put the two together??? The combination is delicious! So for those who are interested the changes I made were to use all whole wheat flour, canola oil instead of butter (no cholesterol) and I didn't use the whole amount stated in the recipe, 3/4 cup cane sugar, 1/2 a cup of fat free yogurt instead of two eggs (again no cholesterol), and vanilla extract instead of almond. I now have a much healthier recipe with absolutely no reduction in taste. Thanks!

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everydaycook

Cooking Level: Intermediate

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Reviewed: Feb. 13, 2008

This recipe is loved by my kids. The only adjustments I made were to use a heaping half-cup of coconut and I also added a half-cup of chocolate chips.

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Lisa

Cooking Level: Intermediate

Home Town: Billings, Montana, USA

Living In: Laurel, Montana, USA

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Reviewed: Feb. 7, 2008

This was awesome and I will definitely make it again. I did not have walnuts on hand so I used pecans. I might try macadamia nuts next time - especially if I plan on serving the bread to guests (not sure if my family is worth of macadamia nuts – ha!).

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ANTMARY

Cooking Level: Intermediate

Living In: Chesterfield, Missouri, USA

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Reviewed: Jan. 16, 2008

It was good but we would leave the cherries out next time. Just a personal preference.

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mapalaw

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Reviewed: Jan. 7, 2008

Very Good!

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PATRICIA1944

Cooking Level: Expert

Home Town: Plainville, Connecticut, USA

Living In: Gainesville, Florida, USA

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Reviewed: Jan. 5, 2008

It's good...maybe a tad too sweet for me. But everyone else loved it. It lasted a day. I used a scant 3/4 cup of light brown sugar. If I make it again, I'm just going to use 1/2 cup of dark brown sugar. But this recipe is a great way to use up extra coconut flakes.

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laeyn

Cooking Level: Intermediate

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Reviewed: Jul. 29, 2007

Very good! A nice change from the regular old banana bread.

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JAE12349

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Reviewed: Jul. 27, 2007

this was delicious! everyone in my family liked it, and it was fairly easy to make. i didn't have any cherries or walnuts, but i added some almonds and it was fine. i think it would taste great even without any nuts. i'm a huge fan of banana bread, and this is one of the best i've found yet!! definitely worth making.

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