Reviewed: Oct. 5, 2009

Wonderful, flavorful, and delicious. I would make this over and over. I used my bread machine to mix the dough, putting in the wet ingredients first and then the dry, with the yeast and sugar on top. Watch it though - the last rising would have overflowed, so I recommend taking it out for the last rise and putting it on a pan to bake in the oven. Split the dough in half and make two round loaves - one loaf is massive, and hard to cook thoroughly. I only made one loaf and it was slightly underbaked, despite the crust being golden brown. I subbed vanilla for the coconut extract.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

BakingBot

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Berkeley, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 28, 2009

This bread is outstanding. I beat the egg before I added it, and I smashed the butter before I put it in with the wet ingredients. The mixture was too dry at first, so I added a little bit more milk, a tbl. at a time, until the consistency was right (be careful, though, because it came together before I noticed and I had to add a bit more flour to compensate!). I cooked it on the "basic" bread cycle with a "light" crust. My friends who were over for a Hawaiian-themed dinner found it excellent with the pulled smoked pork we made.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Amy

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

Living In: Bryan, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 25, 2009

WOW!! I love this bread! It has wonderful flavor, more like a dessert bread. I call it 'Pina Colada Bread.' :) I make it exactly as the recipe states. It turns out very soft, an excellent loaf. I make bread every day, and I think this is by far my favorite. (My favorite dinner bread is the Steakhouse Bread recipe on this site.) My only suggestion, depending on your bread maker, make sure you set to 1 1/2 lb. loaf and if you have a sweet bread setting use it with a light crust. I really don't understand any of the more negative reviews. This bread is outstanding!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Stella67

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 10, 2009

Not much like King's Hawaiian, what I was hoping for

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Taia

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 3, 2009

By far the best desert bread I have ever made.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Jason2530

Cooking Level: Intermediate

Home Town: Riverside, California, USA

Living In: Kittanning, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 13, 2009

This bread was okay, not what i expected. Personally believe that it doesn't taste nothing like Kings Hawaiian bread. Couldn't taste the banana at all. Would recommend using pineapple juice than the stuff in a can. Maybe I'll try next time with very ripe bananas.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Lynann

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 28, 2009

Made it in bread machine. Was good enough I've made it three times now.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

JSTWINKLE5

Cooking Level: Intermediate

Home Town: Albany, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 26, 2009

i was so excited to make this bread especially after reading all of the fabulous reviews. with no bread cooker on hand i proofed my yeast, combined my fruits and other wet ingredients (vanilla for coconut extract) and then stirred in the yeast, milk mixture. after sifting my flour and salt together i added it to the rest of the ingredients. My dough was terribly dry I added an additional 1/4 c pineapple to get to right consistency. I let the dough rise overnight. Cut into two halves and formed into bread boules. Let rise an additional 30 minutes. Baked 35 minutes at 350. I had to cover the bread with foil after 15 minutes it had already browned. My crust was way too hard after the amount of time I had to bake in order to cook all the way through and the flavor was less than stellar. The banana and potato came through too much for my liking. I may possibly play with the recipe and use only pineapple. Also cut into more loaves so shorting bake time is required.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

LS

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 13, 2008

This is amazing! I dont understand the reviews that said it didnt work - it comes out fabulous each time for me. Everytime I bring bread to a function, its this one that is requested. Its best if you let your bananas get a little mushy - i put them in the microwave if they are still ripe to soften them up a tad.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Rdnekroses

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 25, 2008

So good I kept eating and eating it the entire week. My daughter liked it most with turkey and cheese sandwiches.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 29, 2008

I did mine in the oven with a few modifications. OVEN MODIFICATION: I doubled the recipe: In a mixer, I combined 1 banana, 1/2 c. pineapple, and coconut milk until it made 2 cups of the blended mix. I added the ingredients one by one in a separate bowl whisking slowly(doubling the ingredients) until everything but the yeast and flour was combined. I proofed the yeast with a couple of tbsp of water and added to the wet mix. After mixing that in, I added flour slowly stirring... then kneading after 4 cups. I got up to 5 1/2 cups flour for the double recipe. At that point, I put the dough into a lightly greased bowl and put in the oven on about 100 degrees to rise. I waited for about 1.5 hr, then formed the dough into 3 loaves and put into the 100 degree oven again to rise for another 1.5 hr. After that, I removed the 3 bread pans from the oven, preheated to 350, and baked for about 40 minutes. VERY VERY GOOD!

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

LOLALINI

Cooking Level: Intermediate

Home Town: Meridian, Idaho, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 13, 2008

I LOVE this recipe! And so do my kids. Made it twice in 2 days and it was completely gone. Yummy.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

LYNN39SCAF

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Phoenixville, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 5, 2008

This was ok. My husband liked it more than I did. I thought it was lackluster.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

HomeschoolMom78

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 19, 2008

This was good, but like the hawiian bread from the store. After reading the reviews, I decided to bake it in the oven instead of the breadmaker. It came out good, but rather dense. My family was not real keen on the coconut extract, but that is a matter of personal taste. I will try this again and leave it out.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

SCRAPPIN

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 10, 2008

This is so yummy! The smell is wonderful as it bakes, too! I didn't have any coconut extract, so I used vanilla as others have done. My husband and son thanked me as they don't like coconut flavor. I imagine it can only be better with the coconut! I used the sweet bread setting on my machine with a light crust, but the crust was *very* dark, especially on the sides. My husband liked it that way, but my son and I didn't care for it. The inside of the bread was still very, very moist. I think next time I'll take the loaf out of the machine earlier, or I'll bake it in the oven. It could have also been that since we were not home, it sat on the 60 min "warm" cycle and actually kept cooking. Thanks for the wonderful recipe! I can't have King's Hawaiian bread due to the additives in it, and this is an even *better* alternative!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

JulieCC

Cooking Level: Expert

Home Town: Wichita, Kansas, USA

Living In: Decatur, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 22, 2007

Very moist and very good tasting. I was skeptical with all the ingredients but I gave it a go. Everyone loved it.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

heini100

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 21, 2007

Easy recipe, I did make changes though. I added flaked coconut along with the extract, oat bran, and 10grain flour for part of the white to add fiber. I also did not use all the sugar called for but added more banana. I do not have a bread machine, so done by hand and in the over, was also worried since it did not rise before baking as others have mentioned. But baked up just fine. Good flavor, it just seems to be missing something-maybe added nuts or another flavor? Will make again. Great starting point. Half of it is gone and it has not even cooled yet!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

HappyMommy2

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Molalla, Oregon, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 9, 2007

I thought that it didn't have enough of the "Hawaiian" flavor I'm used to with the store bought bread. I may make it again and try and play with the ingredients some, otherwise I'll keep looking.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

smllover

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 8, 2007

This was very good. Everyone liked it. I drained the pineapple and added an additional 1/4 C bread flour and reduced the yeast. My bread machine needs less yeast, I think it has a warming cycle on the second rise. My dough always hits the lid if I don't reduce the amount of yeast by at least 1/2 tsp. Very Good. Thanks for sharing the recipe.

Was this review helpful? [ YES ]
0 users found this review helpful