Reviewed: May 25, 2012

I finally decided to rate this as I have been making it a couple of years now. Everyone I give a loaf to ( I make Mini Loaves) wants the recipe. My sister in law loves for me to make her muffins as she can take them on the road with her (she is a truck driver). I omit the nuts as there are alot of people who are allergic to nuts, but they don't seem to miss what they don't know about.

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Reviewer:

Pat's

Cooking Level: Expert

Home Town: Woonsocket, Rhode Island, USA

Living In: San Francisco, California, USA

Reviewed: Mar. 4, 2012

This came out absolutely fantastically. I used toasted macadamia nuts but wish I'd used toasted walnuts like it specifies. I also toasted my coconut. I would make this again for sure, thanks for sharing!

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2 users found this review helpful

Reviewer:

JARRIE

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Cooking Level: Expert

Living In: Richmond, Virginia, USA

Reviewed: Dec. 3, 2011

This was absolutely the BEST! It was so MOIST. YUM! The only thing I omitted was the coconut. Also, I crushed 5 (Puerto Rican) Rum soaked pineapple rings in the blender to add instead of can crushed pineapple. Fabulous recipe! Thanks.

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Reviewer:

Micki515

Cooking Level: Expert

Reviewed: Nov. 19, 2011

I have to agree with another writer. OMG this is soo good!!! I didn't have coconut, used cranberries instead of cherries and used brown and white sugar. It's sooo good!!! Definitely a keeper!!!!

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Reviewer:

CATHYLW

Reviewed: Oct. 31, 2011

Awesome crazy good! Bananas, coconut, pineapples, maraschino cherries and walnuts all in one? Oh My Goodness!!! This bread is everything-moist, flavorful, great texture, sweetened perfectly. The bread formed a brown color and baked up a nice shape. When sliced the specks of the bright red maraschino cherries makes for a pretty bread! (see my picture in photo gallery) The walnuts and cherries give a nice texture to the bread. The banana smell is fragrant and very tasty throughout each bite. I followed the recipe to a “T” and the batter filled two 9x5 loaf pans and baked up nicely in 1 hour. I could smell the wonderful aroma from the oven while the breads baked up. The directions, ingredients, baking time are all spot on! This was so easy to make. Even better? The results are wonderful-ONOlicious. I hope others will want to try this wonderful bread. This would make nice Christmas gifts which I plan to do this Holiday.

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Reviewer:

OkinawanPrincess

Cooking Level: Intermediate

Living In: Honolulu, Hawaii, USA

Reviewed: Aug. 24, 2011

Just not what we expected--the maraschino cherries overpowered everything, the coconut was not a good addition.

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Reviewer:

Mae

Cooking Level: Intermediate

Reviewed: Aug. 17, 2011

I'm going to take the advice of a fellow baker and bake for approx 50 minutes. I just took mine out after 40 minutes and even though my toothpick came out clean, when I cut into it, it was a little too soft, almost sticky-gooey. I've got it back in the oven with hopes it will turn out better after another ten minutes. I think next time I make this I'll add b/p & b/s because just using the b/s makes it too dense and banana bread is already heavy that it needs a little lifting. I hope it tastes better after a few more minutes baking but like most banana breads they always taste better after they have cooled and given a chance to sit. BECAUSE YOU SHARED I'M GIVING THIS A 4 STAR. thank you!!

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Reviewer:

nytbsa1122

Reviewed: Aug. 3, 2011

AMAZING! I originally searched the ingredients I had b/c I needed to clean out the pantry. I didn't have maraschino cherries but everything else combined amazingly! Definitely NOT on my diet but I can definitely see ways to make it more figure friendly in the future (egg whites, applesauce, etc) Thank you for sharing such a great recipe - it's a hit!

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Reviewer:

CSmithRN04

Cooking Level: Expert

Home Town: Panama City Beach, Florida, USA

Reviewed: Jul. 25, 2011

My whole family loved this. But I do have to say that I tweaked them to make them healthier. I used apple sauce instead of oil, dropped the coconut, lessened the sugar adding only 1 cup white, and 1/2 cup dark brown,omitted the cherries, and put 4 mashed bananas. They really were great, was worried they would be dry, but not at all. Thank you for a great base, will make actual recipe for company.

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Reviewer:

crytzel

Cooking Level: Intermediate

Reviewed: Jun. 25, 2011

Love this bread, best bread I have ever had. I use 1/2 white sugar and 1/2 brown sugar. I leave out the coconut, but a lot of review said the coconut made the cake. Make sure to use specified amount of pineapple, if you use more the bread will be mushy.

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3 users found this review helpful