Out of sheer "curiosity" and because I happen to have 2 very ripe bananas, I figured this would be a good opportunity to make this. To begin with I noticed that the recipe calls for 4 cups of AP flour which sounded like a lot since the direction did say to lightly grease a 9x5 loaf pan and/or yields two 8x4 inch pans. Turns out I ended up with three 9x5 loaf pans. I used 1 (20 oz) can crushed pineapples thou the recipe calls for a 15 oz can. I don't think there are any cans in this quantity. This recipe was relatively easy and I followed the recipe to a "T". I used all butter instead of maragrine. The batter has a nice consistency, not too runny or too thick or lumpy. The baking time was approximate, 60 minutes, including the preheated time. I would rate the actual taste of the bread as a 5 stars but considering the recipes' lapse in ingredients and quantity amount called for I gave 4 stars. (4cups of flour for one 9x5 or two 8x4 pans?!) Good thing I happen to have a couple of extra loaf pans. All in all this turned out to be a very tasty, sweet, fruity, light and moist bread with a nice crunch factor from the walnuts. The flavors of pineapples, coconut and bananas were a great combination of flavors. The top of the bread has a nice golden brown color and is slightly crunchy which gives this a nice texture. The bread is simple to make and as delicious as submitter states! Wonderful to give as gifts too!
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Out of sheer "curiosity" and because I happen to have 2 very ripe bananas, I figured this...