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This is a recipe that I put together, out of several different ones. It’s very easy and very good.
Ingredients
- 3 cups all-purpose flour
- ¾ teaspoon salt
- 1 teaspoon baking soda
- 2 cups white sugar
- 1 teaspoon ground cinnamon
- 1 cup chopped walnuts
- 3 eggs, beaten
- 1 cup vegetable oil
- 2 cups mashed very ripe banana
- 1 (8 ounce) can crushed pineapple, drained
- 2 teaspoons vanilla extract
- 1 cup flaked coconut
- 1 cup maraschino cherries, diced
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease two 9×5 inch loaf pans.
Step 2
In a large mixing bowl, combine the flour, salt, baking soda, sugar and cinnamon. Add the walnuts, eggs, oil, banana, pineapple, vanilla, coconut and cherries; stir just until blended. Pour batter evenly into the prepared pans.
Step 3
Bake at 350 degrees F (175 degrees C) for 60 minutes, or until a tooth pick inserted into the center of a loaf comes out clean. Cool in the pan for 10 minutes, then remove to a wire rack to cool completely.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 30 | |
| Calories 234 | |
| % Daily Value * | |
| Total Fat11g | 14% |
| Saturated Fat2g | 10% |
| Cholesterol19mg | 6% |
| Sodium115mg | 5% |
| Total Carbohydrate32g | 12% |
| Dietary Fiber1g | 5% |
| Total Sugars17g | |
| Protein3g | |
| Vitamin C2mg | 11% |
| Calcium13mg | 1% |
| Iron1mg | 5% |
| Potassium121mg | 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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I liked this recipe it is nice to have
the textures .
With all the draining and chopping I would
not find this to be a child friendly
recipe. -
overall; we enjoyed especially kids just loved it. I sure will pass this on to my friend to try it out.
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Every time I have made this I get requests for the recipe. Overly ripe bananas get saved in the freezer just for this one.
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I have made this a number of thiem–IT’S GREAT! Sereved it to 52 women at a church lunch. Had to share the recipe to many.
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A great recipe to use up bananas. My toddler loved it. Freezes well.
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I decided to make this for the teachers’ lounge at the school where I work. The container was half gone before I got to the lounge! Next time I’ll have to make a double batch! I had several requests for the recipe. I’ll make this one many more times! YUMMY! I’d rate this a 10+
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This is great.
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I made this recipe last night and sent a loaf to work with my husband. He just emailed me and said it disappeared quickly and one of his co-workers wanted the recipe.
It was quite easy to put together. The only drawback was the mess I had to clean up after chopping, mashing and mixing. It’s not the usual banana nut bread and most people will welcome this very moist and fresh tasting loaf. -
I am a teacher and was teaching a unit on Hawaii. I made this bread for my class and the students absolutely loved it. They all actually were asking me for teh recipe. The recipe made two loaves so I left one at home. When I came home that night nothing was left. This bread was a hit! Thanks for the reccipe.
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This bread is incredible, everyone in my family enjoyed it. Everyone was asking me for the recipe. It was so soft and moist…This is a keeper for sure..
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My family loved this bread. I let my neighbor sample it, and I am about to email the recipe to her now.
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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.
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Surprisingly good. Didn’t think the coconut and banana would be good together. I omitted the cherries and walnuts.
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Excellent — the right amount of fruit, nuts, moisture and Yummm !!
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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
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Excellent and different
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I’m not much of a cook so when I saw this recipe and decided to try it I didn’t think it would come out so good. It was wonderful! My husband been bugging me to bake him something and when he tried this he just loved it. What I liked most about this recipe was that it was simple. It was almost like cooking for dummies! It was also very most to my surprise. The only thing I didn’t like about it was that it was sweet enough for me, but then again I’ve got kinda of a sweet tooth. I would recommend this to anyone!
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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. -
This is really great “banana bread”! I gave 4 stars only because its a bit messy and more involved than traditional banana bread — but its certainly well worth the extra effort. I did not think the bread was too sweet at all (like some reviewers) but I also realized that I forgot to put vanilla in the batter. I didn’t miss it at all until I reviewed the recipe again. Maybe its the vanilla that accentuates the sweetness, so try leaving it out. A wonderful recipe!!
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This recipe was a big hit. I actually caught my 12 year old daughter stealing a HUGE chunk of it to take along to school. It’s just like a Hawaiian cake my Mom used to make when we were kids. Moist, sweet, delicious. All of the flavors compliment one another…yet can be singled out in your mouth. Excellent recipe…and simple to make.
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This is like a circus in your mouth!! Fabulous, I didn’t change a thing…which is very rare for me!! Wonderful flavors and textures…and very moist.Thanks for sharing Saundra!
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Yummy taste and stays really moist. Thanks for sharing. Jazzy.
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I took this to a Hawaiian-themed party and it disappeared quickly! There were a lot of flavors going on and it was extremely “fruity” (my son said it was sort of like fruit cake). I toasted the coconut first, and made one of the loaves without walnuts. They didn’t rise much; I would recommend a smaller loaf pan; this way, you will get a nice high loaf. I would make it again. Thank you.
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Being born and raised here in Hawaii, I have had my fill of Banana Bread, but I came across this recipe, and at first thought, euuuu! maraschino cherries..is she nuts? HELLO, this was one winner of a recipe! My family loved it totally. So then I had to make a few more batches for my neighbors who all have the recipe now. I followed it to the letter, and didn’t omit or add a thing and I used banana’s that were on the verge of ending up in the disposal. The riper the better. If your bananas are turning black on the outside USE THEM! Thanks Saundra for sharing this great recipe!
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YUM YUM YUM!!!! This bread is delicious!! This is my favorite combo- pineapple, banana, coconut- and this bread blends them together so well and is just so tasty. I disagree with many of the other reviewers– I thought this bread went together VERY easily and quickly. I probably put it together in the 10 minute prep time it mentioned, or less! So fast and easy! I just threw the cherries in the food processor and they were nicely chopped in a matter of seconds. I mashed the banana right in the measuring cup to avoid more dishes than necessary and it took about 1 1/2 over-ripe bananas… just what I had left to use up! *(I only made a 1/2 batch, for 1 loaf)* I will definitely be making this again and sharing it with family and friends!!
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Yummy. I only used half the oil called for and the bread was very moist. Great combination of ingredients
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This is a great tasting bananna bread!! I make this about once a week for family/friends. I actually add a whole 20 oz. can of drained crushed pineapple, use 1 1/2 cups oil (or if I want to do it lower fat use 3/4 c. oil and 3/4 c. unsweetened applesauce). I eliminate the coconut and cherries for more of a traditional bananna bread with a twist. I get so many requests for this recipe. Thanks. Priscilla P.
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This recipe has become my absolute favorite banana bread–totally awesome, moist flavor. Thanks for sharing.
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I really liked this bread, all the flavors are wonderful together. Only thing I will change is to omit the pineapple next time, it had a “slimey” look to it the next day, which wasn’t too appealing.
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This recipe was very easy to prepare and tasted great, ESPECIALLY then next day after the flavors marinated! You could even make muffins instead of loaves.
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I was looking for a fairly traditional nut bread recipe when I stumbled on this one. It sounded good so I tried it just as is. I used a pan that has 8 little loaves, cut the baking time to 30 minutes and gave as gifts at the office. Just about everyone wanted the recipe. I will definitely use again.
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Really Delicious. A nice to change to banana bread. Takes a little longer to prepare but worth it.
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Wonderful. I made this bread for a wedding reception and it was a hit. I have made it several times since. I made it in mini loaf pans and sliced it thin.
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Excellent recipe! I use olive oil in place of vegetable oil, no cherries or coconut. I use the small loaf pans and get 8 loaves from one batch. The bread is moist and yummy and travels to Iraq & Afghanistan remaining moist! My “kids” love it & always request it in their care packages. Thanks for sharing, Saundra, you’ve made some very happy soldiers!!
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i absolutely love this recipe, whenever i make it, im begged to make more and share the recipe. it works without the cherries and its best to soften the bananas with a spatula-like utensil before mixing it with the other ingredients!
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PREPARED THIS FOR MY CHURCH AND EVERYONE RAVED ABOUT IT. THIS WAS THE BEST BANANA NUT BREAD I’VE EVER MADE.
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THIS IS THE BEST BANANA NUT BREAD I HAVE EVER MADE. VERY MOIST AND JUST THE RIGHT CONSISTANCY AND IT SEEMS TO GET BETTER THE LONGER IT SITS (IF IT LASTS THAT LONG).
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My husband thought it was great and so did I. Very moist and rich-tasting. I will make this many more times, I’m sure.
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I substituted 1/2 c applesauce for 1/2 the oil. Worked great. Everyone loves it, especially my 4 kids.
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I would give this 10 stars if I could! This is THE BEST banana nut bread I have ever had! It didn’t take much more time to make than the traditional and it was SO good! I did use 1 cup of applesauce instead of the oil and it turned out unbelievably moist and delicious and with far less fat and calories! I have a feeling I will be giving this recipe out a lot! Thanks Saundra!
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I tried this recipe on a whim. I didn’t think the cherries would taste very good in this recipe, but I was wrong. They add a lot of flavor and eye appeal. I ended up being short half of the bananas so I used sour cream to make up the rest. It worked perfectly!
Good recipe! -
Depending on your oven, you may need to leave the loafs 10 minutes more, for a total of 1hr 10 mins.
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Thankyou Saundra for an absolutely wonderful banana nut bread recipe! My whole family loved it! I did omit the coconut because I don’t like coconut but wow, it was great! I did have to bake it a little longer, about 67 minutes and I baked them in a little bit smaller loaf pans but it turned out great. It was my first time baking banana nut bread and I was a little nervous but now I will make this all the time. Once again thankyou!
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Great recipe. I used 1 cup white sugar, 1 cup brown sugar, omitted the cherries, and used chopped macadamia nuts instead of walnuts for a more Hawaiian flavor. Very moist and flavorful.
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Tried this recipe yesterday. WOW!!!!!! It was easy to prepare, and the taste is wonderful. When I asked if this was a keeper or a throw-a-way, I heard, keeper, keeper, keeper.
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Excellent, excellent banana bread ever!! The pineapple, flaked coconut & cherries give it a great texture & taste. I made this like four times already. Tried to cut back some oil to make it a bit healthier, but i would suggest to make it as directed. Although i did use the egg substitute….that’s ok. Again a wonderful recipe. Thanks a lot Saundra
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i would give this about 200 stars! Simply divine and delish! I added 1 cup of blueberries instead of the cherries (yuck, to fake) and probably more than the 8 oz of pineapple as I needed to use up a 20oz can that i opened thinking it was chunks. I also used glass pans and baked it about 15-20 min longer. So divine I had to freeze one loaf so we would not devour it like PIGGIES! Such a flexible recipes…thanks for sharing Saundra.
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This recipe is absolutely delicious! I made this for a luau and everyone asked for more. I couldn’t stop eating this. I will make this and give these out as gifts.
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SO YUMMY! wow. my whole family loved it…it was gone in no time! i left out the cherries because we didn’t have any, and it was still wonderful! THANKS SO MUCH FOR THIS RECIPE! i’ll make it again and again!
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This taste pretty good, although I forgot to drain the pineapple 🙁 and the center turned out mushy. PLEASE drain the pineapple. Very good taste overall.
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This was an easy, excellent bread that came out perfectly! The bread seemed to even get better after a day or two. Don’t let the maraschino cherries scare you. They add beautiful color and taste. It would be delicious as a cake since it reminded me of the consistency of carrot cake. Frost with cream cheese frosting and serve as a dessert! Yum!
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I thought this was pretty good but very sweet. Nice change though from your typical banana bread.
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Great recipe but I changed it a little and I like this version even more–skip the cinnamon, use 1 c brown sugar and 1 c white sugar instead of 2 c white sugar, use macademias isntead of walnuts and use unsweetened coconut.
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I have always loved banana bread and this was delicious. In fact I have made several more due to demand. People have also asked me for my recipe!!.I have made it both with and without coconut flakes,preferred without and like other suggestions I used 20oz can pineapple. I don’t use cherry.Thanks for the recipe, very easy to make as most of the ingredients are in the kitchen already.
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Wonderful recipe. The only suggestion I would make would be to leave the cherries out. They do in fact give a good hint of color, the only problem is that they make the bread (when sliced) look very similar to the dreaded “fruitcake”.
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I too made a few changes…left out the nuts and crushed pineapple but added in an extra banana and a small bag of dried tropical fruit. Also substituted almond extract for the vanilla. It was delicious…even better the second day. My son could smell it baking in his room and came to investigate! He was eating it hot soon out of the oven! Only lasted a day here. Thanks for the great (and flexible!) recipe. A nice variation from the old stand-by!
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This recipe was sooo good!! I changed it a little by cutting the oil back to 2/3 of a cup and omitting the coconut and nuts. I tried the half white sugar and half brown sugar like other reviewers, and i highly recommend doing that. I aslo substituted fresh cherries for the maraschino. In the end this was an excellent, very moist bread. I will definitely make it over and over!
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This is an excellent recipe for banana bread. I have made it for family, friends and coworkers and everyone loves it. It is tasty, moist and easy to make. I did use half white, half brown sugar and left out the cherries.
Love it!!! -
This is by far the best banana bread my husband and I have ever had. I followed others suggestions and used 1/2 c apple sauce and 1/2 c oil instead of the 1 c of oil, and 1 c brown sugar and 1 c white instead of 2 c white. I also didnt use the cherries or the nuts. It freezes very well. This is a keeper. Thanks for the great recipe!!!
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This was the best banana bread I’ve ever eaten!! Used 1/2 white and 1/2 brown sugar and subbed raisins for the cherries and it was phenomenal! Will definitely make again!
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Not high enough on the rating! This is just divine! Have to workout extra hard just to eat some. Great recipe followed exactly just added mor nuts
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This is a very flavorful and elegant tasting bread. I have made it several times and we all think it is delicious.
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i followed the recipe but excluded the cherries and nuts and it was DELICIOUS! Everyone in my house loved it. No one could pass it without cutting a piece off to eat!
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This is a nice alternative to banana nut bread. I used 1 cup applesauce instead of oil I also added 1 cup chocolate chips as well, very dessert like. I used the left overs to make french toast, YUH-UM! (FYI, I liked the cherries. :D)
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This is one of the best breads I have ever made. During the holidays I sell nut breads at bazaars and this one is definitely a winner. It is so moist and tasty.
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I was trying to get rid of alot of christmas baking ‘hangerson’ and this was the perfect recipe. I just eyeballed alot of the ‘extras’…I had a 20oz can of pineapple but by the time it is drained, it is only about 3/4 cup..so I squeezed it out thoroughly and added it. I only had about 6 cherries left in the jar so chopped those, and also threw in the last of my chopped dates and dried apricots chopped. This makes a very colorful bread. I did not add cinnamon, as I didn’t want to overpower it with a spice. Vanilla was used along with the banana extract. It came out like a picture and will be given away as a gift. Nice color for christmas with the specks of red.
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If this is supposed to be HAWAIIAN, why not use macadamia nuts instead of walnuts?
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Very easy to make and I didn’t have to change the recipe for high altitude baking. I was surprised that there wasn’t more pineapple flavor to the bread. Shared with my co-workers and it didn’t last very long.
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Very, very good. Also great made as muffins. Has a lot of flavor..no need to add/change anything.
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This is My new favorite banana bread recipe..wowsa..moist totally!!!! I sub. the sugar like others did 1 cup brown and 1 cup reg sugar..and ommited the cheeries and cocconut…and it was absolutely fab.. Thanks for sharing this great recipe!!!!
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There is just 1 word for this bread; INCREDIBLE. It was one of the best breads I have ever made. It took me longer to make it than it did for the family to eat it. YUMMY!!!!!
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This is quite good. I am only giving it four stars because I don’t like banana bread.
Having said that, I omitted the cherries and made muffins out of this recipe. Since they smelled so good, I tried a small piece of one and ended up having the muffin with some ice cream LOL. The extra ingredients really help tone down the whole banana taste … enough that I, a banana bread hater, will make this again. 🙂
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This is great. It tastes fantastic, and has a great texture and is really pretty! I got three loaves out of this recipe. I forgot the vanilla on accident, but it still tastes really good. Thank you!
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LOVED IT…DIDN’T HAVE REGULAR APPLESAUCE AS SUGGESTED…USED STRAWBERRY.OMITED CHERRIES.WILL TRY AGAIN.
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Great recipe, I baked them in muffin tins, makes 24 plus, reduce baking time to 40 to 45 min.
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Great! I will cut down the sugar next time. Besides excellent!
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Delicious quick bread! I found it a tad sweet but my husband loved it. I followed the recipe exactly but left out the cherries because I’m not a big fan. Also, I only had pineapple tidbits and decided to run them quickly through my processor. The instantly turned to a “baby food” texture but I used them anyway. Still quite good but I think next time I’ll mash them by hand! I will make this again but cut the sugar back by a 1/2 cup.
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This is a wonderfully moist and yummy bread! My friend that tried it said it was her favorite and had to have the recipe! Five stars and more! Yum!
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Yummy! I bake this bread a lot! Everyone thinks it’s delicious. Although, I don’t add the coconut, nuts and the cherries; simply bananas and pineapples are good enough for us! A few times, I didn’t have crushed pineapple (I only had the diced kind) so I just mashed up the diced pineapples with a fork in a bowl and that worked out fine. I also leave just a hint of pineapple juice and add it to the bread mixture for that extra moisture. Anyway, it always turns out perfect and scrumptious! Thanks for sharing with us! :o)
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The recipe was awsome, I made it w/o the cherries and coconut. It turned out delicious!! Thanks for the recipe
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these taste amazing!! i took out the coconut and the nuts, but kept the cherries- they didnt overwhelm the loaves at all. be sure to watch the baking time though… mine were done in 20 minutes instead of 60!!
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OH MY!!!!! That’s all I can say about this moist delicious bread! My girlfriends and I went to Hawaii in Jan. ’06 and stopped and ate what we considered “Hawaii’s Best Banana Bread” on The Road To Hana. This was a great replica of that, and they thought so to! We did omit the nuts and cherries as we are not big fans, but kept EVERYTHING ELSE the SAME! I only had one bread loaf pan, so used the rest of the batter for muffins and mini muffins. HIGHLY RECOMMENDED!!!
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Loved this easy recipe.
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This was a great alternative to the standard banana bread. Super moist and yummy,the whole family loved it! Will definetly make again. I’m not a fan of cherries so I left them out.
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I’ve made this bread twice. The first time I made several changes based on what else I was making and what I thought would improve the recipe. The bread was okay, but I thought it had greater potential. The second time I made it as the recipe states and it was excellent. Do not leave any of the ingredients out because they all contribute to the bread’s excellent taste. The only recommendation I would make is to use pineapple tidbits instead of crushed pineapple. I did this on the second try because I thought the pineapple flavor got kind of lost with just the crushed pineapple. You get more pineapple flavor when you can actually bite into a piece.
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This is so moist and delicious! I changed just a couple of things–left out the coconut because I don’t like it and I used macadamias nuts. My friends this one too.
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Very delicious!
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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!
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This is the only Banana Bread I will make for my family from now on. It is so easy to make and tastes great. I substituted Macadamia nuts for the walnuts and it was great.
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I made these into muffins for my daughter;s birthday at school. I made extra and not a one came home!!!! They are delicious and a big hit with kids—I left out the coconuts and cherries–can’t wait to try it with those!!! Two thumbs up-thanks for the recipe!!! It made 24 muffins and I cooked for 45 minutes.
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This has got to be a great recipe. I personally don’t eat banana nut bread, but my husband loves it. He normally doesn’t comment much on the quality of food, but he has been raving about this since I made the 1st loaf. I’m making more today! I didn’t add the cherries to the first batch and it turned out fine. Today I’m going to try it with the applesauce instead of oil and will be adding the cherries too. Based on my husband’s reaction to this recipe, I would definitely recommend it.
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This bread is so good I could eat a whole loaf right out of the oven!
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loved this recipe… wonder what it would be like to add more pineapple.
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This was pretty good. I didn’t like the fruit in the bread. I reminded me of fruit cake. I hate fruit cake! I guess i shouldn’t have added them. Would be a great banana bread recipe!
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yummmm. . . used frozen cherries and pineapple. . . put in blender with coconut because my two year old and hubby are picky about textures. sprinkled cinnammon and sugar on
tops before baking -
It was good, but I think it just had to much going on all at the same time. I might make it again.
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very moist and delicious!
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This was a very nice change to classic banana bread. Moist and flavorful, my family loved it!
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LOVE this recipe. We no longer make plain banana bread at our house. This is the only recipe we use and I Never have complaints! Dissappears quickly! I am extremely glad this was submitted!
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