Reviewed: Feb. 12, 2006

If you love banana and coconut-you'll love this. With every bite- you'll get equal tastes of both. I used 1/2 cup white sugar and 1/2 cup brown sugar(I think the sugar could be cut back to equal 3/4 cup-coconut sweetens it up plenty), 2 cups banana, vanilla and coconut extract instead of almond, a very heaping 1/2 cup coconut, and milk chocolate chips instead of cherries(didn't have). I baked for like 50 minutes and used two 8 inch loaf pans. YUMMY, YUMMY, YUMMY!! A different recipe worth making.

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cookiequeen

Cooking Level: Intermediate

Home Town: Brewster, New York, USA

Living In: Dover, New York, USA

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Reviewed: Jan. 16, 2006

We love bread.My dad siad this bread really good to me 4 time. This is a keeper. I used frozen cherry.

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SEE NU

Cooking Level: Expert

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Reviewed: Jan. 12, 2006

This is a beautifully light loaf. I recommend using just a bit more sugar and using really ripe bananas. I think this recipe with pineapple would be fabulous!

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THEDOGATEMYNAME

Cooking Level: Intermediate

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Reviewed: Jan. 7, 2006

If you're planning on baking for Christmas, use this one! It's gorgeous. It's different enough to be interesting and unique, without being so weird that some won't try it. I mostly taste the almond, nuts and cherries, the coconut is mild. It's sweet but not TOO sweet. I used a scant cup of sugar, probably 7/8's or so. This is going to be printed, laminated, and put in a prominent place in my cookbook! This would also be great for a ladies' tea, it goes great with a cup of tea. No butter though, it's plenty moist as is and the butter would just hide the great flavor.

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SILVERISNOW

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Nov. 21, 2005

I'd give this recipe ten stars if I could! I've been searching for THE perfect quick bread to make as holiday gifts - one that's as good as my old standby pumpkin bread which I've been making for years. I've tried several from this site, but this is the winner! I have rigorous testing standards. ;) The bread has to be SO good and moist that it's delicious with NOTHING on it - no butter, no cream cheese - NOTHING. This one passed the test with flying colors - I made one loaf in the evening and it didn't last past lunchtime the next day. My husband singlehandedly ate just about the entire loaf. I didn't change a thing and will make it just as the recipe calls the next time I make it - I would have ALREADY made more but I'm waiting for my bananas to ripen! ;)

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CYNDI!

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Reviewed: Jul. 29, 2005

This is one of the best Banana bread recipes I tasted! This recipe is very moist and tasty. The second time I made it, I substituted 1/2 c. chocolate chips for the cherries. I liked this version even better. I will definitely save this recipe and change the ingredients for a different variety. Even though the original is wonderful.( Add raisins in place of coconut and cherries etc.) This recipes is excellent the day after baking to allow the flavors to set in. I highly recommended waiting one day....if you can!!!

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Patti R.

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Reviewed: Jul. 6, 2005

Ladies at my church cafe love this. They suggested that I start taking orders for it. I get asked to make it every week now and there is great disappointment if I don,t. It is moist and sweet. Quite an unusual banana bread. Well worth a try.

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VICKIHARPER

Cooking Level: Intermediate

Living In: Irvine, Ayrshire, Scotland, U.K.

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Reviewed: Jun. 29, 2005

I was looking for a recipe that uses coconut, and im a big fan of loaves.. and this is what popped up! I read some of the reviews and decided to try it! IT turned out great and very tastey, a type of banana loaf sweetened with cocconut! My family has decided that its a great PICNIC loaf!

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SASHA11

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Reviewed: May 28, 2005

This is an awesome recipe!!! I followed the recipe exactly and it turned out perfect.

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Grumpy's Honeybunch

Cooking Level: Intermediate

Home Town: Richville, New York, USA

Living In: Hermon, New York, USA

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Reviewed: Apr. 3, 2005

my soon to be 16 yr old daughter made this tonight, with pineapple instead of cherries, it is very, very good! It smelled and looked so yummy while it was cooking that we ate it as soon as it had cooled down a bit, I'm sure tomorrow it will taste even better!

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CHRIS4FOOD

Cooking Level: Intermediate

Living In: Sarasota, Florida, USA

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Reviewed: Mar. 9, 2005

I searched for a recipe to use up my ripe bananas and leftover coconut and found this. Now I'll be letting bananas become ripe and buying coconut just to make this recipe. It is delicious! Two people who tried it asked for the recipe. That's always a sign of a great recipe!

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BAZAARBAKER

Cooking Level: Expert

Living In: Elkton, Maryland, USA

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Reviewed: Jan. 23, 2005

This bread is really yummy! I had all of the ingredients on hand and wanted to use them up so that was a plus. My only alteration to the recipe was to add 1/4 cup of buttermilk since a couple reviews said it was dry. Also the loaf wasn't very tall so next time I make it I will use an 8 by 4 pan instead of 9 by 5. This bread, like most, tastes better the next day. I chopped the nuts and the maraschino cherries in the food processor and that made them just the right size. This is one of my new favorite breads. I supposed you could use macadamia nuts for a more "tropical" loaf. Wonderful recipe, thanks!!!

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Michigan Mommy

Cooking Level: Expert

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Reviewed: Jan. 15, 2005

My husband loved it......and he is very picky at what he eats.......the only thing I changed is that I toasted the coconut......it was a very easy recipe to follow....ummmm ummmm good.....

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CHOCOLATES2SEE

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Reviewed: Jan. 15, 2005

Good recipe. I used 3 bananas instead of 2 and reduced the sugar content. Added more coconut (shavings instead of flake) and almonds. A moist and flavourful bread. Will keep this recipe. Thank you.

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SAMMIE73

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Reviewed: Dec. 16, 2004

This is awesome! I was looking for a new recipe using overripe bananas and I found the best banana bread ever. I left out the almond extract and used 1 t coconut extract instead and used the entire jar of cherries. I cut the cherries and the nuts in large pieces. Every bite is a delight.

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CHEFSUSAN03

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Reviewed: Nov. 5, 2004

This was excellent! I didn't have any coconut, so I substituted coconut milk. It made the bread sweet, but it tasted great. I'll definately make this again.

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NUNU713

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Reviewed: Oct. 17, 2004

I don't know what to say about this one. So many glowing reviews. To me it's just banana bread with coconut. Nothing really outstanding about it, nothing bad either. I didn't have any maraschino cherries so I used the same amount of chopped dried cherries. Their tartness, when I get a bite of one is pleasing, I wish there were more in the bread. I am tasting it a couple of hours after it came from the oven, I am hoping it is one of those breads that get better overnight.

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chellebelle

Cooking Level: Intermediate

Living In: Olympia, Washington, USA

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Reviewed: Oct. 7, 2004

I'm always looking for something to do with old bananas..this recipe is really different. Not the same old boring banana breads. Used coconut extract to enhance the flavor. Moist and flavorful. Thanks!

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Cheatday

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Reviewed: Sep. 14, 2004

This is a very pretty and flavorful banana bread. I have discovered that it is a "love it or hate it" recipe. I love it, my sons love it, my daughter and husband HATE IT. I have had to cook the bread longer than called for every time I made it, so you might want to try that.

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MATHGOD

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Reviewed: Aug. 7, 2004

Absolutely delectable! 3/4 c of coconut, 3/4 c white sugar, 1/2 c of packed light brown sugar, and vanilla extract...delightful treat!

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SILLYSYNAPSE

Cooking Level: Expert

Home Town: Irvine, California, USA

Living In: Coralville, Iowa, USA

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Banana Coconut Loaf

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