32 Reviews of Hawaiian Banana Nut Bread

From: LonghornMama

On Mar 18, 2005

This is the banana bread I've made for years and it is wonderful. From the Ultimate Southern Living Cookbook, only change is 2 t vanilla. It bakes at 350 for 70 minutes or until pick comes out clean in 2 greased and floured 8 1/2x 4 1/2x 3 inch loafpans. Can sub 2 c grated carrots for 2 c mashed bananas (bake only 60 min) or sub 2 c coarsely shredded zucchini for 2 c mashed bananas. Also can use pecans instead of walnuts. I've made all combinations, all are excellent and very moist. I usually put one loaf in the freezer. This is a good choice to make for gifts during the holidays. Thanks, ChefFIFI, for posting!

From: YungB

On Dec 19, 2007

Absolutely awesome. I increased vanilla to 2 teasp. I baked them as muffins for 25 minutes. So moist and delicious. The only thing I will do different next time is to reduce the sugar to 1 1/2 cup. Thank you for this recipe.My DD loves these muffins. It is the only ones she will eat.

From: Cat^..^atude

On Sep 5, 2006

This banana bread was by far the best I have ever tried, and I intend to try no more now.. Generally I find them very blah, dry and too sweet for my liking.. The added nuts were a bonus too..I made absolutely no changes. Thanks Chef FIFI for sharing this awesome recipe...

From: Sarah&Hannan

On Dec 16, 2008

I liked this recipe quite a bit! It was super simple, didn't take too long, and only required ingredients that I readily had on hand. I followed the recipe except that I used about 75% whole wheat flour, and the rest white flour. (Try it, it makes for a much heartier taste and its better for you!) My bananas were still a bit green when I used them (no problems!) and I don't think I used quite enough pineapple as I was just estimating 8 ounces from a 20 ounce can. I also used imitation vanilla extract instead of vanilla. I baked it in two 8-1/4" X 4" X 4" glass baking dishes. This was great, it was done and out of the oven in one hour exactly. JUST IN CASE, this batter does rise, so make sure to only fill any baking dish about a little more than half way. Thankfully mine was just perfect, otherwise I could've had a big mess in the oven!

From: Jessica S.

On May 2, 2005

I absolutely love this recipe. In fact, I haven't made any other kind of banana bread since making this one. I do use 2t of vanilla as well. I also add 1 cup of diced maraschino cherries and 1 cup of coconut. I will certainly try the variations LonghornMama suggested — especially the zucchini.

From: Alpa Shah

On Oct 2, 2007

Thank you for sharing this wonderful recipe! We don't eat eggs, so I used 3 tbsp of Ener-G brand egg substitute instead. I also toasted the walnuts for a few minutes while I was preheating the oven. I made them into exactly 12 muffins and baked for about 50 min. Thanks!

From: Felix4067

On Sep 2, 2009

This tasted fabulous even with a severe cold! I subbed one cup whole wheat flour and sprinkled the top with sweetened flaked coconut and some brown sugar. Perfection! Two 9x5x4-inch loaves took 65 minutes (had to tent aluminum foil over them after 30 minutes to prevent the tops burning. This may not replace my standard banana bread entirely, but it's definitely going to be on the short list of variations. I froze one loaf to eat later when my sense of taste and smell are back to normal.

From: half yank

On Oct 14, 2007

If you haven't tried this, you really should. It is wonderful! Better then ordinary banana bread anytime! I've had this recipe myself, for a long time, and my family loves it.

From: anni

On Aug 30, 2006

Delicious! The only change I made was to substitute macadamia bits for the walnuts.

From: Chef #361403

On Nov 3, 2006

"Hawaiian Banana Nut Bread" is my favorite recipe.. It tastes very good. My hubby and I love it...