Hawaiian Banana Nut Bread Recipe

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Most Helpful Positive Review

Aug 24, 2007

EVERYONE loved this!! From my picky husband and 4 year old son, to all my guests on Easter day. Have made it twice in the last week! Using advice from another reviewer, I didn't change a thing the first time and it was perfect. The second time, I tried it without the coconut. It is much better with the coconut IMHO! Also, 2 cups of bananas is 4 average-size bananas. This should help so you're not having to measure your bananas after they're mashed. I usually have a hard time not making my own little changes to a recipe...which is why I tried to change it the second time. Don't change a thing! This recipe is going to be my Christmas neighbor-gifts for next year! Very colorful and easy to make. Thanks for sharing a great recipe! P.S. Added on 8/24/07, I have now made this recipe MANY times and here are a few more helpful tips (hopefully). First, this recipe will fill three of the aluminum loaf pans that you can purchase for gift giving. Also, the last time I made this I added ALOT of pineapple. That is a big mistake! It makes the bread too gooey, so if you experiment, this is not the ingredient to increase. And one last thing. At least when I bake this, it takes around 55 minutes to be done, at least. My oven is right on, temperature wise, too. ENJOY!!

—Sally

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Most Helpful Critical Review

Aug 24, 2011

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

—Mae

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308 Ratings

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Sep 22, 2006

OMG, OMG, OMG! This is SO good! I've eaten almost a whole loaf myself! Gave hubby one piece, gave Daughter #1 a BITE, and I've eaten 2/3 of the first loaf all by my loansome! So glad the recipe makes 2 loaves. I didn't have any cherries so those were left out, and I did a cup of crushed-up macadamias in lieu of the nuts listed. Only had enough ugly bananas for 1-1/2 cups, and did the 1/2-and-1/2 on the white and brown sugar combo suggested by previous cooks. Baked in 2 glass loaf pans for about 50 minutes. When I checked on them they passed the toothpick test so I pulled them out. Upon slicing while still hot the middle was still kinda gooey and the top sank shortly after coming out of the oven. I don't care! It's too good. Next time will add more coconut and pineapple. Oh, the only pineapple I had was the dehydrated stuff from Sam's so I chopped up that until it filled 1 cup. Will do maybe 1-1/2 cups of pineapple next time. I'm not making regular banana bread anymore, this is too dang good!

—TIREDMOMMYX4

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Apr 11, 2003

I made this twice, the first time I put in,oops, 16 oz. of pineapple and needed to bake it for an extra 10 minutes. The second time I followed the recipe. Both turned out great tasting and moist. I stored it in the fridge, I think it was even better the next day.

—DINNER IS SERVED

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Dec 04, 2003

I truly hope more people will try this absolutely Wun-der-ful banana bread! I made 6 mini loaves to give as 'gifts'. The only change I made was that I toasted my walnuts first and then I put my coconut in my chopper to make it finer. I too think you could probably cut back 1/3 or even 1/2 a cup on the sugar and it would still be great. My husband really did enjoy this one.

—PIELADYB

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Apr 11, 2003

Surprisingly good. Didn't think the coconut and banana would be good together. I omitted the cherries and walnuts.

—JEVE

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Sep 07, 2007

Absolutely wonderful!!! I have been looking for a good recipe for this EXACT kind of bread! I didn't have any cherries, so those obviously got left out. Next time I'll be prepared. I made this in 5 mini loaf pans instead, and decreased the time to 55-60 min. Just be sure to check the center as usual. I also made a oatmeal, sugar, cinnamon struesel for the top, and it turned out sooooo yummmmmmmy!!! Thanks again for this wonderful recipe that I will be using MANY times to come. I'll be sure to share it with my Mommy/Toddler Playgroup too! PS. 2 Cups bananas = 4 reg. size bananas

—Special K

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Dec 25, 2003

What can I say about this bread! It is absolutely fabulous! Very moist with excellent flavor. I made muffins out of it, but I think it would make an excellent frosted cake as well. The cherries add a festive touch. Will definately make again

—GINNYG

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Nutrition

Calories
234 kcal
12%

Carbohydrates
31.9 g
10%

Cholesterol
21 mg
7%

Fat
11.3 g
17%

Fiber
1.4 g
6%

Protein
2.8 g
6%

Sodium
115 mg
5%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Hawaiian Banana Nut Bread

Serving Size: 1/30 of a recipe
Servings Per Recipe: 30
Amount Per Serving
Calories: 234
Calories from Fat: 101

% Daily Value *
Total Fat 11.3g 17 %
Saturated Fat 2g 10 %
Cholesterol 21mg 7 %
Sodium 115mg 5 %
Potassium 121mg 3 %
Total Carbohydrates 31.9g 10 %
Dietary Fiber 1.4g 6 %
Protein 2.8g 6 %
** Sugars 17.4g
Vitamin A < 1 %
Vitamin C 3 %
Calcium 2 %
Iron 9 %
** Thiamin 13 %
Niacin 11 %
Vitamin B6 6 %
Magnesium 6 %
Folate 18 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.