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A very attractive loaf, and a flavor to match.
Ingredients
- 2 eggs
- 1 cup white sugar
- ½ cup butter, melted
- 1 cup mashed bananas
- ½ teaspoon almond extract
- 1 ½ cups all-purpose flour
- ½ cup flaked coconut
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup chopped walnuts
- ½ cup maraschino cherries, chopped
Directions
Step 1
Mix together flour, coconut, baking powder, baking soda, salt, chopped walnuts, and cherries.
Step 2
Break eggs in a mixing bowl, and beat until light and frothy. Add sugar and melted butter or margarine. Beat well. Stir in mashed banana and flavoring. Add flour mixture, and stir just to combine. Spoon into greased 9x5x3 inch loaf pan.
Step 3
Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted in center comes out clean. Let stand for 10 minutes, and remove from pan. Cool.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 277 | |
| % Daily Value * | |
| Total Fat13g | 16% |
| Saturated Fat6g | 32% |
| Cholesterol51mg | 17% |
| Sodium286mg | 12% |
| Total Carbohydrate38g | 14% |
| Dietary Fiber2g | 6% |
| Total Sugars20g | |
| Protein4g | |
| Vitamin C2mg | 9% |
| Calcium51mg | 4% |
| Iron1mg | 7% |
| Potassium144mg | 3% |
*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.
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source by allrecipe
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This bread came out great. Really moist and tasty. Another great recipe from Carol. I omitted the walnuts and cherries so I could give it to my toddler. I substituted 1/2 tsp each of vanilla and coconut extract for the almond.
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excellent recipe! I couldn’t wait for it to get out of the oven. Burned my fingers tasting it. Yum! Smells and tastes divine!
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My whole family loved it! I am addicted and have made it several times now. It’s really moist. I made it in my mini-loaf pan so I don’t have to wait as long to eat it.
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This was very good. The taste was excellent. It is definitely a keeper!!
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Our finicky son that won’t eat coconut and nuts loved this banana bread. One loaf of bread only lasted us 1 1/2 days. We ate it for breakfast and for dessert. This is definitely a recipe that we will use over and over. Wonderful!
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A nice change from the standard bananna bread recipe. Everyone loved it and oh did the house smell nice while it was baking! Will definately use this recipe again.
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I really liked this recipe. I its sweet and very sweet smelling (your house fills with the scent of fresh baked banana bread)and its extremely moist. I will definately use this recipe again.
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very good with lots of flavor. Kids can help on this one too.
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So delicious & moist! I also added in some dried cranberries before baking to give it an extra sweetness.
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Excellent results … I’m not big on Banana Bread, but this one will be made again, and again. I used Macadamia nuts instead, and a little extra banana flavor. Everyone who tried loved it!!
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This banana bread was truely moist and everyone in my family loved it. I added banana extract in lieu of the almond extract to give it a truer banana taste. Glad I did. Would definitely make this again!
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This was a great tasting recipe but I was disappointed with the lack of coconut flavor in the baked loaf.
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The almond flavoring is an unusual touch.
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Everyone that i’ve made some for, absolutely loves it. I added a handful of chocolate chips to the recipe. It’s super!
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This is an AWESOME loaf. Nice to have a banana loaf that’s a bit different. My husband is not big on marachino cherries so I left them out. It still tasted GREAT!
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What a wonderful recipe!! It is delicious and looks beautiful on the plate, we just love it and has become our favorite bread. I will be making this for Christmas. Thanks Carol!!!!!!
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11/15/00 This is very good! I made several mini-loaves for Thanksgiving gifts and it was well-received.dhm0407
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I’ve cooked banana bread for as long as I can remember- this one was great- I might try coconut flavoring next time!
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Most tasty! I didn’t have almond extract so
I used Vanilla and I omtted the cherries. Watch the time though, mine started
to burn by 50 minutes. I will make this one again! -
Absolutely delicious!!! Enjoyed by all.
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Too many ingredients made a bit too dense. Had a great flavor but outside was dry and inside moist and heavy. Perhaps because I beat final ingredients in with mixer instead of folding them in. Always tend to think I did something wrong when a recipe receives great reviews and I wasn’t that impressed. Otherwise Carol keep up the good work.
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Very delicious! I added extra cherries and used pecans instead of walnuts. The extract makes it taste more like cake than bread- next time I may also try coconut flavor like the other reviewer.
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Very good. I left out the cherries and walnuts and used almonds and 1 cup peanut butter/chocolate chips.
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I WILL NEVER MAKE “ORDINARY” BANANA BREAD AGAIN.
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I really like the moisture of this loaf, usually banana loaf is very dry.
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Great banana bread recipe, although I think I may use more coconut next time. I omitted the cherries and walnuts, and my husband and I both liked it. Thank you.
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Tastes just like a bread that my husband loved from a bakery. Excellent recipe! I’ll be using this one for guests.
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I love this bread. The almond extract+the coconut adds such a sophisticated gourmet flavor to this banana bread. I left out the cherries. Will definitely make again, great texture, great taste. Thanks Carol. 🙂
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This recipe is delicious. I used coconut extract instead and omitted the maraschino cherries. Make sure to only fold in the dry ingredients with the wet and NOT overmix. It turned out very moist and flavorful. My family loved it. We will definitely make this again! Thanks for the recipe!
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Great bread but the first time I baked it it was a bit dry so I added 1/2 cup of applesauce the next time and that made it perfect. So consider adding extra moisture.
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Big hit at our Mother’s Day brunch!
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GREAT recipe (left out the cherries & walnuts though). Very moist and tasty!
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Wow. This is fantastic. Everyone is nicely urging me to make another loaf. I didn’t have almond extract, so I used coconut (1/4 tsp) and vanilla (1/4 tsp) instead, which gave it a more coconutty flavor. Also, used chocolate chips instead of cherries.
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I used pineapple instead of cherries and added more coconut. I think I might try macadamias instead of walnuts next time. This was superb!
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Thought it was great. I didn’t have cherries so I used strawberries, used vanilla extract, and skipped the walnuts. Yum. Also, I used applesauce instead of the butter and it turned out great!!
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Very tasty and kids loved it as well when I added choc. chips and left out the cherries.
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Mmmmmm.. this is the best banana bread i have ever had!! it is SO moist and flavorful!!
i did make some changes though.. subbed half the butter for applesauce, traded the cherries for strawberries (i had no cherries), and used brown sugar for half of the white.. also added a little vanilla =)TWO THUMBS UP!
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The flavor was good but the loaf stuck to the inside bottom of the pan (pan was greased & floured) and broke apart as I removed it prom the pan. Will not make this again.
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If I could give this recipe 10 stars I would. I had to make this (doubling the recipe) three times in the past week! It kept disappearing! I added a few more cherries, but otherwise followed the recipe. Absolutely delicious!!
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good! almond flavor is distinct and different! Made it moist! 🙂 Didn’t use cherries.
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Delicious. I will be making this again
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I thought this was good, I added crushed pineapple, I think next time I will bake it for less time, it was alittle dry
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Great! Very moist and full of flavor! I followed most of the recipe, but made a few changes. I did not have cherries or almond flavoring. Instead, I used vanilla (1 tsp.) and and chopped up some dried mango (1/4 cup). I also substituted 3/4 Cup applesauce for the butter and added 1/4 cup sour cream for added moisture. I also added about 1/2 tsp. of cinnamon. Okay, so I made plenty of changes, but it turned out wonderfully!
Thanks! -
Well, this was interesting at least. I added crushed pineapple per another’s suggestion–big mistake. Too much moisture, and it makes the bread heavy. Had that “not quite done” flavor even after cooking over an hour in MINI loaf pans. I think I would try this again, but without the crushed pineapple.
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Makes a beautiful, tasty loaf of bread! Unfortunately for me, I didn’t have any cherries in the house, but the bread turned out great without them. It’s a keeper!
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I doubled the banana’s and it was very moist.
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This is the moistest banana bread I have ever tried making. I decided to do mini loaves with it, and it turned out great! Depending on your climate, I would suggest only cooking it for 20-25 minutes at the temperature mentioned (This is for the mini loaves only). I didn’t have almond extract, so I substituted it with 1tsp of vanilla, and a little extra coconut. We didn’t add the nuts, and I used egg beaters instead of regular eggs. It was delicious! Great recipe, and I plan making this for holiday gifts.
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This is a very good recipe. I did add additional flavoring (vanilla), more coconut(a heaping 1/2 cup) and a whole cup of walnuts. I also made it with Canola oil instead of butter because my daughter is alergic to dairy products. It turned out great and she really loved it!
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Very tasty, moist bread. I think I was expecting it to be a little less like banana bread–the flavor of the cherries, almond and coconut were hardly detectable through the banana. It was delicious banana bread nonetheless!
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Im’not a fan of regular banana bread, but this is really good! I did change the recipe a little by using less sugar and more coconut. I also added vanilla extract and coconut extract. A keeper for sure!
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This was nice. I liked the coconut though I agree with other users that it needed a bit more. This made several tasty breakfasts on the run. We will make it again soon.
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The banana bread itself is nothing spectacular, it’s a little dry. It’s the extras – the coconut, nuts, and cherries that make it great. I would like to try adding those extras to one of my favorite banana bread recipes to make a really good one.
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really tasty, even without the cherries. And I also used just vanilla (the real deal, not flavoring). I also added extra coconut and pecans–YUM! So good and moist.
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Absolutely delectable! 3/4 c of coconut, 3/4 c white sugar, 1/2 c of packed light brown sugar, and vanilla extract…delightful treat!
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This is a very pretty and flavorful banana bread. I have discovered that it is a “love it or hate it” recipe. I love it, my sons love it, my daughter and husband HATE IT. I have had to cook the bread longer than called for every time I made it, so you might want to try that.
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I’m always looking for something to do with old bananas..this recipe is really different. Not the same old boring banana breads. Used coconut extract to enhance the flavor. Moist and flavorful. Thanks!
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I don’t know what to say about this one. So many glowing reviews. To me it’s just banana bread with coconut. Nothing really outstanding about it, nothing bad either. I didn’t have any maraschino cherries so I used the same amount of chopped dried cherries. Their tartness, when I get a bite of one is pleasing, I wish there were more in the bread. I am tasting it a couple of hours after it came from the oven, I am hoping it is one of those breads that get better overnight.
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This was excellent! I didn’t have any coconut, so I substituted coconut milk. It made the bread sweet, but it tasted great. I’ll definately make this again.
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This is awesome! I was looking for a new recipe using overripe bananas and I found the best banana bread ever. I left out the almond extract and used 1 t coconut extract instead and used the entire jar of cherries. I cut the cherries and the nuts in large pieces. Every bite is a delight.
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Good recipe. I used 3 bananas instead of 2 and reduced the sugar content. Added more coconut (shavings instead of flake) and almonds. A moist and flavourful bread. Will keep this recipe. Thank you.
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My husband loved it……and he is very picky at what he eats…….the only thing I changed is that I toasted the coconut……it was a very easy recipe to follow….ummmm ummmm good…..
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This bread is really yummy! I had all of the ingredients on hand and wanted to use them up so that was a plus. My only alteration to the recipe was to add 1/4 cup of buttermilk since a couple reviews said it was dry. Also the loaf wasn’t very tall so next time I make it I will use an 8 by 4 pan instead of 9 by 5. This bread, like most, tastes better the next day. I chopped the nuts and the maraschino cherries in the food processor and that made them just the right size. This is one of my new favorite breads. I supposed you could use macadamia nuts for a more “tropical” loaf. Wonderful recipe, thanks!!!
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I searched for a recipe to use up my ripe bananas and leftover coconut and found this. Now I’ll be letting bananas become ripe and buying coconut just to make this recipe. It is delicious! Two people who tried it asked for the recipe. That’s always a sign of a great recipe!
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my soon to be 16 yr old daughter made this tonight, with pineapple instead of cherries, it is very, very good! It smelled and looked so yummy while it was cooking that we ate it as soon as it had cooled down a bit, I’m sure tomorrow it will taste even better!
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I was looking for a recipe that uses coconut, and im a big fan of loaves.. and this is what popped up! I read some of the reviews and decided to try it! IT turned out great and very tastey, a type of banana loaf sweetened with cocconut! My family has decided that its a great PICNIC loaf!
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Ladies at my church cafe love this. They suggested that I start taking orders for it. I get asked to make it every week now and there is great disappointment if I don,t. It is moist and sweet. Quite an unusual banana bread. Well worth a try.
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This is one of the best Banana bread recipes I tasted! This recipe is very moist and tasty. The second time I made it, I substituted 1/2 c. chocolate chips for the cherries. I liked this version even better. I will definitely save this recipe and change the ingredients for a different variety. Even though the original is wonderful.( Add raisins in place of coconut and cherries etc.) This recipes is excellent the day after baking to allow the flavors to set in. I highly recommended waiting one day….if you can!!!
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I have been making this for years and it’s always a hit. However today while making it I noticed that it says prep time is 15 minutes and I laughed out loud. I had never actually timed it but I did so today and I am at 50 minutes and I’m just now greasing the baking pans.now maybe you already bought your walnuts chopped so that would save you some time But just chopping up the cherries and measuring everything out takes at least twice as long as 15 minutes and if you include greasing the baking pan you’ll add more time. I double this recipe and make it in small baking pans to give as gifts and it will make eight small loaves if you double the recipe. And I bake it at 25 to 35 minutes with eight mini loaves. It’s always a hit even if it takes much longer to make then what is noted here! ??
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If you’re planning on baking for Christmas, use this one! It’s gorgeous. It’s different enough to be interesting and unique, without being so weird that some won’t try it. I mostly taste the almond, nuts and cherries, the coconut is mild. It’s sweet but not TOO sweet. I used a scant cup of sugar, probably 7/8’s or so. This is going to be printed, laminated, and put in a prominent place in my cookbook! This would also be great for a ladies’ tea, it goes great with a cup of tea. No butter though, it’s plenty moist as is and the butter would just hide the great flavor.
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This is a beautifully light loaf. I recommend using just a bit more sugar and using really ripe bananas. I think this recipe with pineapple would be fabulous!
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We love bread.My dad siad this bread really good to me 4 time. This is a keeper. I used frozen cherry.
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If you love banana and coconut-you’ll love this. With every bite- you’ll get equal tastes of both. I used 1/2 cup white sugar and 1/2 cup brown sugar(I think the sugar could be cut back to equal 3/4 cup-coconut sweetens it up plenty), 2 cups banana, vanilla and coconut extract instead of almond, a very heaping 1/2 cup coconut, and milk chocolate chips instead of cherries(didn’t have). I baked for like 50 minutes and used two 8 inch loaf pans. YUMMY, YUMMY, YUMMY!! A different recipe worth making.
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This is soooo good. I substituted chocolate chips for cherries that I don’t care for and this is the best banana bread I have ever tasted. I would probably add half cup more mashed bananas for more flavor.
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I made four mini-loaves and substituted sliced almonds for the walnuts, omitting the cherries. The coconut I had on hand was sweetened and the breads came out delicious. Next time I will try adding some chopped crystallized ginger in place of the cherries, just for an added layer of flavor. Wonderfully easy recipe; many thanks for sharing!
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I really wanted to like this one! I followed all the suggestions: 1/2 sugar 1/2 brown sugar, chocolate chips, more bananas, not as much almond extract, toasting the coconut and adding a bit more too. It just didn’t taste all that good. It actually could have been sweeter. Maybe tomorrow it’ll taste better to me. Thanks for the recipe though.
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The BEST if you don’t have the cherry’s or don’t care for them just leave them out.
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This was a very tasty and went down really well with the older members of my family who all thought it was lovely.Great recipe i will make this one time and time again thanks.
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Like other reviewers, I thought it was better the 2nd day. I also thought it was a bit dry, so I will try to make some modifications next time to help with this.
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this was pretty good. i made a few changes. i substituted choc. chips for cherries and used macadamia nuts instead of walnuts. i used a dark pan so i lowered the temp of the oven by about 25degrees. it is really great fresh from the oven, but i cant wait to try it in the morning with my coffee, as other reviewers have said it is better the next day. thanks for the recipe.
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Nice and moist. I followed the recipe exactly and was pleased. The only difference was that mine was well done after 40 minutes. I reduced the temp half way through because it was already starting to burn. My fault for not paying attention to what pan I used…. Next time I will try toasting the coconut first and maybe adding a little spice–but really, the recipe is great as-is!
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We omited the cherries and it still came out pretty nice – it wasnt too heavy and the coconut added a nice touch too. I’m not normally a fan of Banana loaf.
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I thought this was a great recipe to start with. I followed the others and did half brown and white sugar, i used vanilla, coconut and banana extracts and i added crushed pineapple to mine to make it more of a tropical loaf. Thanks for sharing
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This is really good! My daughter said “This is yummy, you’re the best cooker in the world! 20 Stars!” It’s a funny-looking loaf though. It didn’t rise above the pan at all, but stayed totally flat, no dome or anything. It’s a perfect rectangle! I used half whole wheat pastry flour, half brown sugar, and half applesauce for the butter. I used 3 small bananas that were pretty much black. I loved the cherries in this (used Trader Joe’s maraschino cherries). I’m not a banana bread lover, but this is really yummy!
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hmmm…i think an hour was too long in my oven, the loaf turned out pretty dry, and that made me sad.:(
but the flavour was nice, i used pineapple instead of cherries and a little extra coconut. I wonder how adding some applesauce would change it, maybe it would make it more moist. Thanks! -
I really like this recipe. It’s a good one to make to give as a gift because it’s a little more special than just plain banana bread. I’ve doubled this and divided the batter between three 8×4 bread pans.
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I made this last night and it was AMAZING! My hubby LOVED it! Thanks for the recipe.
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This was delicious. My youngest daughter who is very picky enjoyed it. My family looks forward to me making this again.
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Very good, but not a very strong coconut flavor. I added more coconut than called for, but will probably add extract next time too.
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Very good!
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Okay. My parents liked it… I too, replaced half of margarine with applesauce, and used macadamias instead, omitted cherries, and used only 1/4 tsp almond extract since it’s pretty strong flavoring.
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this was delicious! everyone in my family liked it, and it was fairly easy to make. i didn’t have any cherries or walnuts, but i added some almonds and it was fine. i think it would taste great even without any nuts. i’m a huge fan of banana bread, and this is one of the best i’ve found yet!! definitely worth making.
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Very good! A nice change from the regular old banana bread.
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It’s good…maybe a tad too sweet for me. But everyone else loved it. It lasted a day. I used a scant 3/4 cup of light brown sugar. If I make it again, I’m just going to use 1/2 cup of dark brown sugar. But this recipe is a great way to use up extra coconut flakes.
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This is an awesome recipe!!! I followed the recipe exactly and it turned out perfect.
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Very Good!
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It was good but we would leave the cherries out next time. Just a personal preference.
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This was awesome and I will definitely make it again. I did not have walnuts on hand so I used pecans. I might try macadamia nuts next time – especially if I plan on serving the bread to guests (not sure if my family is worth of macadamia nuts ? ha!).
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This recipe is loved by my kids. The only adjustments I made were to use a heaping half-cup of coconut and I also added a half-cup of chocolate chips.
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Once again I am not sure if I should even review the recipe or not because of the many changes that I made but the 4 stars are for the coconut/banana combination… I love banana nut bread and I love coconut and I have never thought to put the two together??? The combination is delicious! So for those who are interested the changes I made were to use all whole wheat flour, canola oil instead of butter (no cholesterol) and I didn’t use the whole amount stated in the recipe, 3/4 cup cane sugar, 1/2 a cup of fat free yogurt instead of two eggs (again no cholesterol), and vanilla extract instead of almond. I now have a much healthier recipe with absolutely no reduction in taste. Thanks!
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This was delicious warm! The coconut and cherries add a really nice, tropical flavor to the bread. The crust was crispy but chewy – my husband and I had to keep ourselves from polishing off the whole loaf! I omitted the nuts and used canola oil instead of butter, to make it a little more heart-healthy, plus my bananas were super ripe, so I decreased the sugar to 3/4 c figuring the bananas were already really sweet. I’m really glad I did as the bread was just sweet enough. Definitely a keeper! UPDATE: I just tried this with 1/2 c applesauce instead of the melted butter or oil and it worked well! Of course you don’t have quite the same feel to the crust as you would with butter or oil, but the bread still tastes good and it’s so much healthier!
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