13 Reviews

So yummy! I made some changes to make them a little healthier and they turned out delicious! I only used 1/2 cup of butter and then 1/2 cup of applesauce, 2 cups of sugar instead of 2 2/3, I used half whole wheat flour and half regular flour and then threw in about 3 tablespoons of ground flaxseed. I also made them muffins; 350 degree oven for about 20 minutes. They are amazing, I tried to share one with my 12 month old and he insisted on eating the entire thing!

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Maverick05 June 29, 2010

I make muffins every week to share with friends. When I found this recipe, I knew I had to make it. My only change was to use pecans instead of walnuts. They were a hit & I went home empty-handed. These are very moist - which is important to me. Very nice recipe, thank you for sharing!

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Feej July 22, 2007

This is a fantastic bread. I substituted 1/4 cup brown sugar and water for the honey as I was going to be feeding it to my 8 month old. Then I used 1 1/2 cups whole wheat flour in place of white flour and only used 2 cups sugar. Next time I will do the same with the exception of the wheat flour. I think it drowns out the pineapple flavor. The recipe made 12 muffins and a bundt. The muffins took 23 minutes to reach perfection and the bundt came out a little over done after 50 minutes.

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salbritton February 04, 2013

I had some faux pineapple that we had canned and I used this in place of pineapple - it worked well and was delicious. Thanks for the recipe.

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DPar May 05, 2012

This recipe was great.Very,very tastey.There is slot and I didn't have enough bread pans so I used a bunt pan.Had to cook it a few minutes longer but it worked out fine.I filed this recipe.Will be making it again.

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Serene44441 February 26, 2012

This bread was amazing. I added some fresh coconut to it along with 2 T of Malibu Rum and called them Pina Colada muffins! Fantastic and super-moist.

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hlrichardson April 07, 2009

I used 2 cups of sugar instead of 2 2/3 and it was sweet enough for my family. Great recipe!

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ElephantLady February 04, 2007

This was an excellent recipe. I made two loaves and a dozen good sized muffins. I only had three bananas but that was fine. This time I omitted the nuts but they will add a nice layer of flavor for next time!

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etully January 29, 2007

This is a nice moist bread! The pineapple and the honey give it a wonderful flavor. Three loaves is a lot, so we froze two of them and when thawed, I think it is better than when it first comes out of the oven. Made almost exactly as posted (used pecans instead of walnuts) except it took an extra 35 minutes bake time to be done. My oven thermometer showed my temperature was right on -- so adjust time as necessary. Even with the extra baking time, the bread did not get too dark, so it worked out fine.

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Aunt Willie May 13, 2006

Great recipe! Made without honey, didn't have any, but will try next time. Made a huge batch, turned out to be 10 jumbo muffins and three mini loaves. This will now be the ONLY way I make banana bread in the future!

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Jess_WI April 28, 2006
Pineapple Banana Bread