Reviewed: May 23, 2012

Very Good! I did what another reviewer said and used 20oz can crushed pineapple with juice, 1 cup loose brown sugar, 3/4 cup splenda, and I reduced oil to 1 cup. Turned out great.

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Reviewer:

TNICHOLSLCC

Cooking Level: Intermediate

Home Town: Bennington, Nebraska, USA

Living In: Omaha, Nebraska, USA

Reviewed: May 6, 2012

Excellent!

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Reviewer:

funzy

Reviewed: May 5, 2012

Even with using only 1/2 the sugar this recipe was sweet. It was very oily. I would recommend reducing the oil and/or utilizing a substitute. I did have to cook it significantly longer than the recipe called for. I used 1/2 of a fresh pineapple and just cut it into chunks. More than sufficient amount of pineapple. Yummy.

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Reviewer:

herzeleid

Reviewed: May 1, 2012

I made this for my hubby today, first time ever. He LOVED it and gave it 5 stars!! Here's what I used: 3 cups all-purpose flour 1 cup loosely packed brown sugar 3/4 cup worth of Splenda (I think it was 12 packets) 1 teaspoon baking soda 1 heaping teaspoon cinnamon 3 eggs 1 1/4 cups olive oil 8 ounces peach slices, no liquid added (I didn't have pineapple) 3 ripe bananas 3/4 cup chopped walnuts I *never* use salt and nobody even knows. I also baked in a 325 degree oven for about 55 minutes. This made a bread loaf and an 8x8" square loaf. DEE-LICIOUS!!!

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Reviewer:

steph10023

Home Town: Syracuse, New York, USA

Reviewed: Mar. 29, 2012

Turned them into muffins..substitued mayo for the oil, added a studdle topping for half of the muffins and the others I dizzled with chocolcate Ganache once the cooled..YUMMY This is a keeper!

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Reviewer:

chef brutus

Reviewed: Mar. 22, 2012

Another favorite recipe. I usually rate on the straight, unaltered recipe but I do tweak this one a bit, basically just using a full 20 oz can of pineapple without draining it. It adds even more flavor and everyone loves it. The only bad thing about this bread is that it disappears so fast!

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Reviewer:

Andrea

Cooking Level: Intermediate

Home Town: Hutchinson, Kansas, USA

Living In: Wichita, Kansas, USA

Reviewed: Mar. 20, 2012

Very yummy and moist! I halved the oil, added 1/2 c sour cream, used 4 bananas, 1/2 can pineapple rings crushed in the blender and added fine chopped pecans. I also added a topping using 1 tsp vanilla, 1/4 c chopped pecans, 1/4 c butter, 1/2 c brown sugar and 1/2 c flour which I added on top of the batter to bake (the topping is something my daughter requests each time I make banana bread). This recipe is great as is, but also great to play with.

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Reviewer:

KDUMAINE

Reviewed: Feb. 21, 2012

Great recipe! I added 1/4 sour cream to it and it is the best banana bread I have ever made! Nice and moist. Made one loaf and 9 muffins they were all gone by morning! Added pecans also. This is the third recipe for banana bread I have actually made from here and the sour cream addition made it outstanding! This one goes in the recipe box! I will add more pineapple next time though, could have used a tad more.

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Reviewer:

Grill Queen

Reviewed: Feb. 19, 2012

so NOMS! I'd suggest puree the pineapple; I hand shredded and smashed pineapple chunks from a can and my bread would have random strings of pineapple in the bread and I didn't really like that...other than that, nom nom nom!

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