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This bread is amazing!! Made as written except I used fat-free vanilla yogurt rather than the plain and it cooked up nicely in 58 minutes. Will be making often since I have lots of overly ripe bananas in the freezer. Made for Everyday is a Holiday Tag 5/2010.
Wow, is this ever wonderful, Mikekey! The flavours are so incredible, and so different than traditional banana bread! I had to sub light sour cream, as I had no yogurt on hand, and I used three bananas instead of two, as they were smaller than the size I'm used to. I think you can see in the picture that it is more moist because of that - and believe me, no one was complaining! I contemplated taking ProductOfTupelo's idea with a pineapple glaze, but this time I went without, and am thrilled to have used the left over pineapple in Smells Like Vacation! Oatmeal Cookies - cookies I highly recommend with the leftovers! Thanks, Mikekey, for sharing this delicous breakfast treat!
I added a pineapple/confec. sugar glaze while bread was still warm. AWESOME!
Bland. Won't make it again.
Made as directed, except I used splenda for the sugar and skipped the vanilla (out of). Made one regular size loaf (a bit smaller than a regular loaf pan) and one individual loaf (for the freezer). A great different banana bread which will be enjoyed now and later! Thanks for sharing!
The whole house smelled incredible while the bread was baking. I used sour cream as I did not have yogurt. I also used macadamia nuts to give it more of a tropical flavor. I could hardly taste the pineapple or the spices. I found it to be a dense banana bread, heavier than other banana breads I have made, but still very good.
This bread is tooooo sweet. I made two loaves, one with all-purpose flour and the other with Gluten Free Flour. Both were good, but both were too sweet. All of my kids thought they were good, but we did not taste any of the spices. All we tasted was a little banana and a lot of sweet!
I may try this again, but I will cut the sugar down to 1/3 - 1/2 cup.. maybe even less.
Yummy bread. Good for breakfast or after a Caribbean dinner.
I did everything by hand which was quick and easy.
This is a wonderful take on banana bread, which I made for ZWT #7. I love the addition of pineapple and coconut to the sweet taste of the bananas. Thanks for posting.
Very good bread! I omitted the walnuts and ginger because of a personal preference, used half whole wheat flour, and it was still very awesome, even with the changes. I love that it uses much less oil than other recipes, and you don't even miss it. Thanks for a great recipe!!