I used half brown and half white sugar and half whole wheat flour. Delicious. Moist. I did one loaf and 12 muffins. I'll be making this again.

My favorite Banana Bread recipes use to be my mom's, but I like this even better and it is now the only one I use. I add coconut to give it even more of that tropical flavour.

Wow! I have now become known as the banana bread woman! (Thank You!) I make this recipe at least 1x/week now. Some things I've found: If using small eggs add an extra. Go generous on the vanilla & cinnamon. You can easily reduce the sugar to 1/2 but doing a mix of 1c very lightly packed brown & 3/4c white sugar gets the best reviews. The sugar amount is really dependent on how over-ripe your bananas (they're sweeter) are and how sweet the pineapple is. This recipe will not work with plantains. It works great with fresh pineapple. 1 1/2c pecans or walnuts is a nice addition. I like to throw in an extra banana that is just barely ripe for some whole banana chunks. The loaves made when mixed 100% by hand get better raves than if I use a mixer.

What a great recipe! Very moist, even after nearly a week. The only reason I had some left that long after baking was that I made a double batch -- otherwise it would have been gone much sooner.

Always looking for a good recipe for those left over bananas and these are great! Lots of fruit & very moist!! Personally preferred alterations: 1 cup whole wheat flour & 2 cups all-purpose flour, 1 cup brown sugar & 1 cup white sugar, 1 cup oil & 1/4 cup applesauce. I make muffins as they're easier for the kids to grab:-)1 batch yields 12 regular muffins plus 24 mini-muffins; 325 degrees (convection) for 15 minutes. I also add some coconut flakes (when I have them) on top of some of the muffins before baking for my daughter; she really likes them that way! Thanks for the great recipe!!!

Very Good !!! I used 1tsp. of vanilla and 1tsp. coconut extract. Next time I will probably go with all coconut. Moist and wonderful with a cup of morning coffee.

Do you use baking soda or powder? Thanks!

Good but not great. I felt it was a little lacking in the flavor department. Next time I'll try half brown sugar and half white. Maybe replace some of the oil with the juice from the pineapple. As most sweet breads are, it was better the second day. I made these into mini loaves (got 5 but probably could've stretched it to 6), wrapped them up, tied them with some ribbon, attached them with the recipe and gave them away to neighborhood moms for Mother's Day.

Absolutely lovely-a great way to use up those overripe bananas and a semi healthy way to satisfy those sweet tooth cravings!

This is delicious! I used 50/50 white/brown sugar and made muffins with this recipe. This is the closest I have found so far to the dark moist muffins my mother used to make. Just so so good! Remember, the blacker the banana the better!!!

i did like a previous member did and blend the pinapple oil and eggs however i used some bananas i has in the freezer and coconut cream. i also add a bit of brwon sugar it came pretty good nice and moist :-}

This is a very good recipe. I baked it without eggs and was still moist. I did not have any pineapples. Adding some chopped walnuts adds a lot to this recipe. Make sure the bananas are very ripe otherwise it will not be sweet enough. I had to give it to my friends so that I would not end up eating it all!!!!

Moist & delicious! Everyone loved it even the kids. One loaf was gone in 2 days!

All my friends loved it, but they wish i added chocolate chip in it! However, all my friends are chocolate freaks!!!!!

This was GREAT! My husband doesn't normally like pineapple, but he LOVED this bread. He said it was the perfect mixture of banana and pineapple.. he ate 3 pieces, one after the other! This was my first bread attempt, and it turned out beautifully.. the crust was crisp and sweet.. thanks for a great recipe!

I halved this recipe using 2 eggs and baked in 2 mini loaf pans. I baked at 325 for 35 minutes, but center was not quite done, so an additional 10 minutes. This was good but did not give the flavor I was hoping for with the pineapple and banana. The bread was moist but I felt it needed something more. I may try this again using coconut or walnuts or adding a pineapple extract.

Great recipe! I used it to make muffins and threw in some coconut and sprinkled brown sugar on top. Very tasty and moist! Kids loved it!

I seem to try a new banana bread recipe everytime I bake one but thats over now. I've found THE one. I added a few chocolate chips and walnut pieces to one loaf and they were both phenominal. One of my few "keeper" recipes.

I have made this many times. It is moist and tasty. The pineapple really adds something special. My teenage son eats a whole loaf in a little over a day. I mix the dry ingredients in one large bowl, then take the eggs, canola oil, unmashed bananas, pineapple and vanilla and use my immersion blender until the bananas are pureed and the oil is incorporated fully-almost like a mayonnaise. Then I add the wet to the dry. The bread comes out moist and tender, with the texture of a pumpkin bread.