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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- by: Cookdap Member
- 23 years ago
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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- by: Cookdap Member
- 22 years ago
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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- by: Cookdap Member
- 22 years ago
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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- by: Alyson Jones
- 21 years ago
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! -
- by: My4nonblondes
- 21 years ago
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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- by: IMDIVININ
- 21 years ago
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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- by: MATHGOD
- 20 years ago
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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- by: Chellebelle
- 20 years ago
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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- by: CHEFSUSAN03
- 20 years ago
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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- by: Michigan Mommy
- 19 years ago
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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- by: BAZAARBAKER
- 19 years ago
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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- by: Christina-Chrisi Marvasi
- 19 years ago
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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- by: Cookdap Member
- 19 years ago
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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- by: Patti R
- 19 years ago
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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- by: CYNDI!
- 19 years ago
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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- by: SILVERISNOW
- 18 years ago
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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- by: Cookiequeen
- 18 years ago
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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- by: KATSINTHEKITCHEN
- 18 years ago
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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- by: Lori Mcclaughry Marek
- 18 years ago
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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- by: SHELLIE73
- 18 years ago
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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- by: Cookdap Member
- 18 years ago
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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- by: Whatadish
- 18 years ago
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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- by: Liushu
- 18 years ago
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! -
- by: Xx Thinkpink Xo
- 17 years ago
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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- by: Everydaycook
- 16 years ago
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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- by: Noeller67
- 16 years ago
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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