The reviewer gave this recipe 1 stars. This recipe averages a 4.63 star rating.
Reviewed: Aug. 8, 2008
I made it for a family BBQ and it was way too dense, it did not have a cake consistency and was more like a big muffin than a cake. Would not make this again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jul. 24, 2008
I doubled the bananas added 1 Tablespoon of vanilla and used 1 cup of butter instead of oil. I did not add the pineapple. It is very moist and it did not last. I ended up baking another one the same day!!!
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Photo by texastzim

Cooking Level: Expert

Home Town: San Antonio, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jul. 21, 2008
This cake was sooo yuummyyy!! Completely easy to make... i almost doubled all the add ins (vanilla, cinnamon, coconut flakes, banana). It was very moist and had the perfect amount of texture. I was able to use the crushed pinapple, unlike other reviews, you could deifnately taste it in mine. The only bad thing is that I couldn't stop eating it...
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Photo by ALi.LoVe

Cooking Level: Beginning

Home Town: Los Angeles, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Jul. 12, 2008
Very good moist cake. I followed the directions exactly and will definately make again. Also quite good from the fridge the next day.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jun. 21, 2008
deliiiish...if you cut the bananas more chunky, you get tender morsels of goodness. the loved the various textures and the hearty flavor of the bundt cake. definitely a breakfast treat and delicious snack!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: May 22, 2008
This was a big hit. Very moist and tasty. I put 2 tsp cinnamon instead of one and omitted the coconut, since I don't like it. This was easy and wonderful. For nuts I used pecans. Definately a repeat recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: May 19, 2008
Overall a very good and moist cake.. Mine takes 75mnts to bake, but i guess that happened due to excess banana in it, haha.. I love banana, so i use 4big ones and i sub half of the oil with applesauce and cut the sugar to 1and1/2cup coz the pineapple has heavy syrup. And the coconut gave a very interesting texture - which i love.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Apr. 18, 2008
The cake was delicious, definitely a keeper. I took another reviewer's idea a step further: I put all the fruit, the eggs, oil, sugar and vanilla in a blender and whipped it up. Mixed the dry ingredients, added the liquid, and the cake was in the oven within 5 minutes. Couldn't be easier. I left the cinnamon out since it didn't seem to fit with the tropical ingredients, seems like it was a good decision.
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Photo by Pillowtrot

Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Apr. 15, 2008
DELICIOUS!! Great recipe very moist and better the next day.
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Photo by CHRISTEL2003

Cooking Level: Intermediate

Home Town: New Albany, Mississippi, USA
Living In: Saltillo, Mississippi, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Apr. 11, 2008
this was a great recipe. I made a pineapple glaze for the top with toasted coconut. It looked great and tasted better!!
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Photo by Allrecipes

Cooking Level: Expert

Home Town: Torrance, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Apr. 9, 2008
I made this following and followed others advice and cut the oil in half and used applesauce for the other half. I eliminated the coconut and nuts (allergies) and added 1 cup of choc chips. Everyone raved about this and asked for the recipe! I actually ended making 2 small loafs along with the bundt because there was so much batter!
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Meg

Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Apr. 5, 2008
I took this to a church function and received great compliments. It was gone in minutes! Thanks for a great recipe.
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Y

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Mar. 27, 2008
This recipe was very easy to make. It baked up nicely and was very tasty. I followed the recipe directly except for the following: 1) I only had 2 brown bananas and I had to use 1 and a half green ripe bananas. I didn't mash them...I puree thm in a food chopper. 2) I didn't have crushed pineapple so I used a can sliced pineapple that I also ran through the food chopper to slightly chunky. This cake was very moist and tasted more like a cake then a bread. I didn't put an icing on it and don't think that I would. This is definately the way I will be using my brown bananas from now on!
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Cooking Level: Expert

Living In: Elmwood Park, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Feb. 23, 2008
Followed recipe exactly and everyone loved this! Yum!!!
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Cooking Level: Intermediate

Home Town: Pawtucket, Rhode Island, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Nov. 6, 2007
I made this cake today to take to the Election Polls because I work there. Everyone loved it. It was so moist and delicious. I used the pineapple tidbits. I will definately make it over and over again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Photo by Karen
Reviewed: Sep. 21, 2007
This was a good. solid breakfast/brunch kinda cake. I will definitely make this again. I did take note of earlier reviews re: pineapple getting lost, and the crushed does get lost in it, therefore I added a tad bit of pineapple extract, but may next time use tidbits as well. I used macadamia nuts since it had a "tropical" feel to it, although I must say that no particular flavor stood out to me. I made a cream cheese glaze as well and added pineapple extract to that as well. I only had 2 med bananas so next time wil have more bananas and may add some pudding mix for more moisture.
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Photo by Karen

Cooking Level: Expert

Home Town: Oxford, Mississippi, USA
Living In: Collierville, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jul. 27, 2007
My 87 year old parents said that this was the best banana cake they had ever had. One odd thing, though-- we couldn't taste the pineapple! I am not sure why.
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PGS

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jul. 17, 2007
I added semi-sweet choc chops and it was to die for!!!
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Cooking Level: Intermediate

Home Town: Oceanside, New York, USA
Living In: Hagerstown, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
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Reviewed: Mar. 24, 2007
Another nice way to use up brown bananas. I used 4 medium size black bananas. Heaped the tsp cinnamon. Used half oil/half applesauce to cut down on fat calories. 60 min. in my oven was perfect. Came out of the bundt pan very easily sprayed with Pam. Used pineapple tidbits, as I find that crushed pineapple seems to get lost in the cake, and adds a bit of texture. Toasted the walnuts, and garnished w/cream cheese glaze and sliced almonds. Saved out some of the batter to make a sample muffin, and it was nice and moist with a very nice hint of cinnamon. Thanks for this easy recipe.
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Photo by TUNISIANSWIFE

Cooking Level: Expert

Home Town: King Ferry, New York, USA
Living In: Cincinnati, Ohio, USA

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