Reviewed: Nov. 22, 2009

Holy cow this was good! Definitely a keeper and a do again. AND it's dairy free!

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Reviewed: Nov. 6, 2009

These just came out of the oven and are fabulous. I made them into little mini two bite loaves. Didn't add the cherries and used splenda instead of sugar and they came out great!

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Liz in Crane, TX

Cooking Level: Expert

Home Town: Hobbs, New Mexico, USA

Living In: Crane, Texas, USA

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Reviewed: Oct. 25, 2009

Delicious! I had to pull mine out a little earlier than the recipe calls for, but it was still GREAT! I'm a nut for pineapple and coconut... this recipe was amazing!

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Sammy

Cooking Level: Intermediate

Home Town: Key West, Florida, USA

Living In: Charleston, South Carolina, USA

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Reviewed: Oct. 22, 2009

Great banana bread, did not change a thing to recipe. Recipe makes two loafs so wrapped one tight in Saran wrap, foil and a zip lock and stuck it in the freezer, should keep for two months. The other one should be good in the fridge for up to a week wrapped the same. My Mom gave me this advice :)

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dewdrop

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Reviewed: Sep. 28, 2009

I loved this recipe, though I could have easily halved it to feed two of us for a week. I used unsweetened applesauce for all the oil and it was delicious, but uncommonly moist. I'm not sure if that's a product of this recipe or not. I'd try next time without so much sugar (maybe half?). Still delicious and easy!

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She Woody

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Reviewed: Sep. 26, 2009

Tasty, but very moist. I substituted applesauce for the majority of the oil and did half brown sugar and half Splenda to cut down on the calories so it wouldn't be so much of a "dessert." The bread was almost soggy the next day, but after putting it in the toaster oven, it was quite good.

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alaska

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Reviewed: Sep. 16, 2009

I'm giving this four stars because I'm sure it's better than mine came out because I think I over baked it. It was sooooo dry! Maybe I'll try again some other time :(

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ToughCookie

Cooking Level: Intermediate

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Reviewed: Sep. 15, 2009

This was a pretty good recipe. There is just nothing amazing about it. I did use 1/2 applesauce for the oil in this recipe. My husband really liked it but I've definitely had much better banana breads. I'll keep the recipe but not sure if I'll ever actually make again.

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jenny27

Cooking Level: Intermediate

Home Town: Wisner, Nebraska, USA

Living In: Boulder, Colorado, USA

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Reviewed: Sep. 1, 2009

This is a great recipe from the traditional banana bread. I doubled this recipe, cut the sugar in half and added more pineapple. Awesome....this goes from the freezer to the plate in no time and guest don't know you didn't bake it that day. I make this over and over.

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Cindy Lynn Fountain

Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada

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Reviewed: Aug. 31, 2009

Johnny doesn't like banana bread but loves this.

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CVOELKEL

Living In: Bellevue, Washington, USA

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Reviewed: Aug. 7, 2009

I will definitely make this delicious loaf again D Christopher

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D Christopher

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Reviewed: Jul. 22, 2009

Don't get me wrong: this is delicious! BUT, (there's always a but!) I couldn't really taste the cherries/pineapple. I left out the coconut, but I like the idea of the coconut cream addition as another reviewer suggested. It just tasted like a good banana bread w/a slightly different texture. Oh, and this is VERY sweet (this coming from a person that likes her coffee a syrup-y consistency). I will cut down on the sugar next time.

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Amanda P.

Cooking Level: Expert

Home Town: Memphis, Tennessee, USA

Living In: Mountain Home, Arkansas, USA

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Reviewed: Jul. 20, 2009

I think I've found the best banana bread recipe. This bread is moist and with every bite, you get a mouthful of different textures (pineapple, cherries,bananas, etc.). It is so good. Only thing I changed is that I used only 1 cup of sugar, and it turned out great!

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JoAnn

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Reviewed: Jul. 19, 2009

Very moist and good. Not my favorite (as i have made lots of loaf cakes/bread from AR) but still very good. followed the recipe exactly. Very pretty too.

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ALFANN02

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Jul. 14, 2009

I made this recipe without changing one thing. I love how all the flavors blended together. I almost didn't use the cherries, but I'm so glad that I did. Every time someone ate a slice, they wanted the recipe...and another slice. I'm already planning on making this for holiday presents this year. Thank you so much for a great recipe!

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LYNETTETEXAS

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Reviewed: Jun. 22, 2009

This recipe only needs 1 cup sugar and 1/2 cup cherries. It was waaay to sweet, even for me! I omitted the cinnamon, because I don't like the taste of cherries and cinnamon together. Other than that, it was great.

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Martha

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Reviewed: May 30, 2009

EXCELLENT!!!! instead of a full cup of oil, I used a 1/2 cup of applesauce & 1/2 cup of canola oil. I didn't use the cherries. My Sunday School class and family loved it. Next time I will try it with a full cup of applesauce and no oil. But as the way I prepared it this time, it was sooooo moist.

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Sherry

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Reviewed: May 15, 2009

Made this as written except I only used 1/2 cup of oil. Bread was very moist and tasty. A great way to use up stuff in the pantry! :)

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Jenwee99

Cooking Level: Intermediate

Home Town: Thornton, Colorado, USA

Living In: Yorktown, Virginia, USA

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Reviewed: May 7, 2009

everyone in my family loved this! instead of vegetable oil i used coconut cream(the stuff you would use when making pina colodas) and i then put the coconut cream,banabas,eggs vanilla,coconut flakes in blender until i got a creamy batter. i then added it to the dry mix. was out of cherries...and did not think the nuts would be soemthing my kids would go for.....everyone (including my picky son) LOVED this bread! Thanks

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Courtney

Cooking Level: Intermediate

Living In: Port Republic, Maryland, USA

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Reviewed: Apr. 24, 2009

I made this for a luau lunch at work. Everyone loved it. The only problem I had with the recipe was I cooked it in glass pans and had to add another 20 minutes cooking time. It was also very hard to slice because it was so moist.

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