Pineapple Banana Bread

Wow! I have now become known as the banana bread woman! (Thank You!) I make this recipe at least 1x/week now. Some things I've found: If using small eggs add an extra. Go generous on the vanilla & cinnamon. You can easily reduce the sugar to 1/2 but doing a mix of 1c very lightly packed brown & 3/4c white sugar gets the best reviews. The sugar amount is really dependent on how over-ripe your bananas (they're sweeter) are and how sweet the pineapple is. This recipe will not work with plantains. It works great with fresh pineapple. 1 1/2c pecans or walnuts is a nice addition. I like to throw in an extra banana that is just barely ripe for some whole banana chunks. The loaves made when mixed 100% by hand get better raves than if I use a mixer.

I have made this many times. It is moist and tasty. The pineapple really adds something special. My teenage son eats a whole loaf in a little over a day. I mix the dry ingredients in one large bowl, then take the eggs, canola oil, unmashed bananas, pineapple and vanilla and use my immersion blender until the bananas are pureed and the oil is incorporated fully-almost like a mayonnaise. Then I add the wet to the dry. The bread comes out moist and tender, with the texture of a pumpkin bread.

Perfect timing for this recipe. I have extra bananas, pineapples, and cherries leftover from the holidays and didn't know what to do with them. I followed the recipe as suggested but used half whole wheat flour, half all-purpose flour, half of the sugar suggested (my bananas were very ripe and sweet), half applesauce and half oil, didn't use eggs (my 2 yr old son is allegic to them), added cherries in the middle, and to decrease cooking time I made it into muffins instead of bread. Even with these tweekings my muffins came-out really moist and delicious. Best of all, everyone in my family can eat it. I enjoyed making this recipe. Next time I will follow the suggestions of others like putting oatmeal or using pineapple extract. But I will also try using other fruits such as blueberry, cherry and apple. Thank you for sharing a wonderful recipe to all of us.

Always looking for a good recipe for those left over bananas and these are great! Lots of fruit & very moist!! Personally preferred alterations: 1 cup whole wheat flour & 2 cups all-purpose flour, 1 cup brown sugar & 1 cup white sugar, 1 cup oil & 1/4 cup applesauce. I make muffins as they're easier for the kids to grab:-)1 batch yields 12 regular muffins plus 24 mini-muffins; 325 degrees (convection) for 15 minutes. I also add some coconut flakes (when I have them) on top of some of the muffins before baking for my daughter; she really likes them that way! Thanks for the great recipe!!!

This was very moist and delicious. I opted to make 1 loaf of bread and 12 muffins. Both turned out great! The muffins only needed to bake for about 15 minutes, and the bread took 65 minutes. I used 4-5 bananas. Really couldn't taste the pineapple too much. I thought the idea to use coconut extract instead of vanilla sounded like it would be good, but I didn't have any on hand. Will definately give it a try next time though.

I made this recipe but instead of the vanilla I used coconut extract. The family ate it up quick and loved it. The bread was very moist and very tasty!

First of all, I did up the cinnamon and vanilla. I didn't messure the banana, I just used 3 of them. I used some 1/4c apple sauce in place of 1/4c of the veg oil, along with 1p Splenda and 1c brown sugar. With that said, I LOVE THIS BREAD! It's so great. I never thought about adding pineapple to banana bread. I'm glad I came across this and will probably make it again. I do miss having chocolate chips in the banana bread so next time I think that will be a nice addition. Some of your favorite nuts would go nicely in this bread as well.

This was GREAT! My husband doesn't normally like pineapple, but he LOVED this bread. He said it was the perfect mixture of banana and pineapple.. he ate 3 pieces, one after the other! This was my first bread attempt, and it turned out beautifully.. the crust was crisp and sweet.. thanks for a great recipe!

This is a very good recipe. I baked it without eggs and was still moist. I did not have any pineapples. Adding some chopped walnuts adds a lot to this recipe. Make sure the bananas are very ripe otherwise it will not be sweet enough. I had to give it to my friends so that I would not end up eating it all!!!!

This bread is delicious! It is very moist and tasty. I'll be making it again!

I cut this recipe back to 16 servings. I cut the sugar back twice so I ended up using only a half cup. I also upped the baking soda to a full teaspoon and added a teaspoon of baking powder. The half recipe called for an egg and a half and a half cup plus two tablespoons of oil--I didn't want to use half an egg so I eliminated the two extra tablespoons of oil and just used two eggs. I made muffins out of this recipe. I got 12 muffins that were a little on the big side. 350 for just over twenty minutes and they were ready to go. We liked these--the pineapple and banana went really well together. I think these would be really good if they had some coconut, too. Maybe a little rum extract? Next time, I'll throw some of that in, I bet it would be even better.

i did like a previous member did and blend the pinapple oil and eggs however i used some bananas i has in the freezer and coconut cream. i also add a bit of brwon sugar it came pretty good nice and moist :-}

OMG!!! Best ever banana bread...I thought "pineapple" thats crazy!!......CRAZY GOOD!!!

I've been making this recipe for years and everyone who tries it loves it! I substitute applesauce for at least part of the vegetable oil so it makes it a little healthier and you'd never know the difference.

I made a few mods - used 1 cup butter instead of oil; used wheat flour; used 1 cup white sugar and 1/2 cup brown sugar. I thought 2 cups of sugar on top of the pineapple would be too much. This is the best banana bread I have ever made. Hands down.

Yum! I made this yesterday and it turned out really good. I can't say that I could actually taste the pineapple in the bread. That being said, it was still yummy and I'll make it again.

This is the best banana bread ever!! I've made it three times now and it always gets rave reviews. I followed advice of a few other people and used more pineapple - approximately 3/4 of a 20 oz. can of crushed pineapple drained, I substitute 1/2 cup of oil with 1/2 cup of regular applesauce so I'm only using 3/4 oil, I added approximately 1 cup of chopped walnuts and I use 4 nice size very ripe bananas. That's it and it has turned out an excellent bread every time! It is so moist and delicious.

This is an excellent combo for banana bread. I don't use oil, substitute apple sauce instead and it turns out great. If you want a chewy treat, low cholesterol, leave out the eggs. I also put coconut on top and in the bread. Toasted coconut on top of Pineapple and banana? It doesn't get any better than that!! I bake mini loaves and it turns out better at High Altitude

I used frozen pineapple chunks that I had thawed and whirled in the food processor. Used one cup of the "crushed" pineapple with the juice. I used 1/2 cup of butter and 3/4 cup of oil, one t. each of almond and vanilla extract, 2 bananas. Mixed all the wet ingredients in a mixer and then stirred in all the dry. I used mini loaf pans, it made 8 of them and baked for 30 minutes. I tried one because they smelled so good. They were a little dry. I think if I made these again I would not use the almond extract, maybe add one more banana, use more butter less oil and add nuts.

I found this a tad sweet, but everyone else totally dissagreed with me!! My vegetarian son and daughter-in-law loved it with peanut butter!

I haven't tried it yet but sounds wonderful. One thing I wonder is how long do you bake the smaller loaf pans.

I made this bread into 5 small loaves and took 4 to work for a bake sale that supports prostate cancer. The loaves disappeared before the actual bake sale even started. One of the girls gave it to her hunband to have a slice and he ate the whole loaf. She did not even get to try it. My co-workers are asking me to bake some more for them and of course I will accomondate them this weekend so they can all enjoy a slice of this delicious bread:)

I halved this recipe using 2 eggs and baked in 2 mini loaf pans. I baked at 325 for 35 minutes, but center was not quite done, so an additional 10 minutes. This was good but did not give the flavor I was hoping for with the pineapple and banana. The bread was moist but I felt it needed something more. I may try this again using coconut or walnuts or adding a pineapple extract.

I love this bread! Didn't have enough bananas or pineapple so threw some fresh cranberries in the blender to chop and added them to the mix to make up the difference. Wazoo, is that ever good!! Very versatile and forgiving recipe. Yummy!

Extremely well received!! In all fairness, I did modify it to suit my family's dietary requirements. I knocked the sugar down to 1 cup (1/2 C. white 1/2 C. brown), 3/4 C. veg.oil, 1 tsp. vanilla, 20 oz. can crushed and drained pineapple (what I had), and 4-5 OVERLY ripe bananas. Bake 350 1 hr. OMG!!

I will never go back to plain old banana bread again! I didn't have crushed pineapple so I used 2 cherry-pineapple fruit cups (blended with immersion blender until slightly chunky). Thank you so much for this recipe!!

OH MY GOODNESS! This IS the BEST banana bread I have ever made. I made one w/o nuts and one with and both are excellent! I used 4 ripe banana's and only had chunked pineapple that I crushed myself. I went generous on the vinilla extract and cinnamon. I also cooked at 325 for a bit longer. My daughter and I ate some fresh out of the oven. My husband said this was the best I have made so far.

Everyone in my family loves this recipe...even though they swore they wouldn't! I took bits of advice from several viewers - used 1 c sugar and 1/2 c brown sugar, used 1/4 c oil and 3/4 c applesauce, and added some coconut and finely chopped walnuts. Also, made 12 cupcakes and 1 loaf with the batter. Cupcakes are done in 40-45 min and the loaf was an even 60 min. Good luck - this one's a keeper!

moist and yummy...recommend total cooling before slicing...will use again just as is, no chanfes needed

Just tried this recipe last night, and it turned out GREAT!! The aroma, taste and just biting into it was amazing....I ate half a loaf by myself by accident - I was testing it! Being new to the kitchen, I wasn't quite sure of the "utensils" I would need. For example: I used a potato masher to mash the bananas, a wooden spoon to combine the dry/wet ingredients mixed for about 10-20 seconds and then used the wire rack from my toaster oven to cool the 2 loaves of bread. All worked out! The only adjustment I made was substituting a cup of brown sugar, and using about 5 bananas. Very moist bread that I'm proud to bring to other people's house over the Christmas holidays! I HIGHLY recommend this recipe if you're looking for an easy, tasty, sweet dish!

This bread was easy to make, I had leftover bananas and didnt want to waste them so I was glad when I found this recipe. It was tasty but just a little to sweet. I didnt add any oil and it still came out good. and instead of crushed pineapples I used the regular and chopped them up myself and I'm glad I did

I have tried banana bread recipes that people have told me to try because they make the "best banana bread ever." I was always disappointed. This recipe was right on. Not too heavy yet very moist, simple to make, and great tasting. Many of the recipes I have tried you can taste the baking soda or baking powder and I don't like that. This one I can't taste it at all. The only change I made was that I only had 3 small very ripe bananas which didn't quite come to 2 cups, but my can of pineapple was 20 ounces instead of the called for 8. So I put those ingredients in as I had them and the bread still turned out great. Thank you for posting this recipe. I have finally found my "keeper."

Fabulous. Thanks to the reviewer that said to be generous with vanilla and cinnamon. Used half cup of the Splenda brown sugar and 3/4 c. white sugar as recommended by another reviewer. I used 2 tsp. cinn and could have used 1 T., I used 1 T of vanilla. All 3 eggs were Egg Beaters, Subbed 4 oz. applesauce for part of the oil. 5 bananas and the pineapple. It's still warm from the oven, but I had to try it. Very good flavor. Thanks!

I used this recipe to make muffins. They were great--I got lots of compliments on them at work. I would not make these without nuts. I would cut back a bit on the sugar next time--it was just too much sugar. I used 2 overripe bananas and one green banana, as well as fresh pineapple. The recipe made 30 muffins--and it took 32 min to bake the muffins. I will make this recipe again.

Wow...tastes remarkable! So glad I made it, now I have another recipe to share!

Love this recipe. I like bananas and not pineapples and my husband is the opposite, we made this and gave it a twist, though extremely good by itself we topped it with vanilla bean ice cream, cinnamon and drizzled honey, a WONDERFUL dessert!!!!! Even the small children loved it!!!!! Mine filled 3 pans though, I shared it with neighbors!!!

I did this recipe in a 9x13 pan as a snack cake. I did tweak it a bit to make it a bit more healthier. For the flour I used 1&1/2 cups multigrain flour and 1&1/2 cups all purpose. I used 1 cup of brown sugar only. I used 1 cup non fat vanilla yogurt and 1/4 cup of canola oil. Put in 3 ripe bananas mashed. I have to say I was a little worried that it would be dry but it was very very good and filling. Even got the thumbs up from the hubby! Will definitely make it again! Thanks for sharing. Carol

I was scared to add the pineapple but that is what makes this bread different in a good way. Will make again and again (whenever i buy too many bananas!

Very moist, very good but too sweet.Used fresh pineapple instead of canned, cut oil in 1/2 then used equal amount flaxseed meal (much healthier). Next time I will cut the sugar in 1/2.

5 stars with one change anyway, I substituted applesauce of all of that nasty oil. I might try using bigger chunks of pineapple next time, just to give it a little more pineapple flavor.

This is an excellent very moist and yummy quick bread. It's perfect just as written, I didn't change a thing!

I only had one cup of banana, so made up the difference in pineapple. Turned our great! Super moist and delish!

easy, moist and everyone loved it. This might be my new "go to" banana bread recipe.

Ohhh my! This was awsome! The only thing I changed was instead of using 2c. white sugar, I used 1c. white and 1c. brown. And that was only because I ran out of white sugar. Great recipe!!

Love the recipe. However, if you want to add a more tropical 'je ne sais quoi', before putting it in the oven, sprinkle on top some shredded coconut pieces/flakes. :)

OMG this was so yummy. Moist and great flavor. I had a can of pineapple chunks so I smashed them a little and used them since I did not have crushed pineapple. I liked the bits of pineapple in the bread. I will be making this bread again soon.

This was a total hit as an afternoon snack for 5 hungry kids! To make it more nutrient dense (not low fat!) I made the following changes: instead of white flour used 1 c ground oatmeal, 1 c whole wheat flour, 1/2 c ground flaxseed, 1/2 c wheat germ. Only used 1 cup of sugar. Subbed canola oil for veg oil, and added 3/4 c applesauce to the liquid mixture. My kids usually hate my "doctored" recipes, and are very picky, but this was a big winner!

This is the best banana bread I have ever eaten. The pineapple adds something special whilst making it extremely moist. Thank-you!

Everyone loves these! I used 8oz of canned chunk pineapple that I blended and 5 bananas (also blended) and 1 cup of butter instead of the oil. I made jumbo muffins. They took 40 mins to be fully cooked.

Very delicious muffins! I wanted to see if I could make them low fat so I used 1/2 cup oil and the remaining liquid was the drained pineapple juice. They came out very moist. Maybe with the full amount of oil you may get a softer crumb but I won't hesitate to make low fat again. I also used 1 1/2 c. whole wheat and 1 1/2 cup white and threw in some ground flax seed for a walnutty flavor. The cinnamon was not detected but gave it a depth that was awesome, thanks for the recipe, I don't think I will make another anymore.

I just made this bread and it is great! It's a step up from regular banana bread. I think you will enjoy!! kt

This was very moist banana bread. I put in 4 ripe bananas. Made just the two loaves this time, however at Christmas I use small loaf pans for banana bread for gifts. I will use this recipe this year. Really good.

just made it and had a still warm piece. outstanding! thank you.

Very moist and tasty. I used half white and half whole wheat flour plus added about 1/2c of wheat bran. I think next time I will sub apple sauce for the oil which will make a much lower fat loaf.

Do you use baking soda or powder? Thanks!

Oh my goodness guys.. if you are on the fence..get off it and whip this up. Super duper easy to do. Think this is my very first ever banana bread and I couldn't be more happy with it. I was sinful and whipped up some brown sugar whip cream...it's DEVINE ON IT! 1 cup heavy whipping cream 2 tablespoons of brown sugar pinch-a-salt 2tablespoons of sour cream whip and wallah! YUMMERS!~ pictures later :) THANK YOU!

This is the best banana bread I have ever had! I followed the recipe except I substituted half of my white sugar for brown sugar like some of the other reviews said. Delicious! My 5 year old LOVED them!

I baked this in a bundt pan and it took a little longer than an hour to bake through. Very good flavor.

Very good bread, it is better the nexat day. It really needs some kind of nuts in it(for me, anyway). The next time I will add some walnuts. The bread would make great gifts to give at holiday time.

Dh ate a slice and declared this a keeper. Moist, with a taste of banana and a faint hint of pineapple.

I used the recipe as stated, but borrowed some ideas from another recipe on this site...adding in 1/4 cup chopped pecans, 1 cup milk chocolate chips, and marachino cherries. I wish the pineapples/flavor stuck out more, but these are overall great muffins! I will add more pineapple next time...maybe add a little of the juice. Yum!

This was quite tastey but I had trouble getting it out of the pans although they had been well greased. My husband took a loaf to his barbershop chorus rehearsal knowing the men would gobble them up.

Wonderful my family loved it best banana bread recipe so far. The only thing different I did was add a cup and a half of sugar instead of 2.

This is my new favorite banana bread. I only added one cup of sugar because my bananas were very ripe. I loved the addition of the crushed pineapple. Thank you for the recipe!

I followed some of the suggestions. I did 1c brown sugar and 3/4c white sugar, great idea! Next time I will add twice the amount of pineapple because I couldn't really taste it, maybe even some of the juice. The banana taste and the moistness was fantastic but it wasn't enough pineapple for me. I also made muffins, filled them a little less than 1/2 full and cooked about 15min. You need to watch them because your oven might cook faster than mine.

This bread was so good and moist that my friend and I almost ate the whole thing in one sitting. Yummy! The thing that I did differently is that I uses half brown, half white sugar. I also cut the recipe in half and it worked perfectly.

Good but too sweet. I already reduced the sugar to 1.5 cups, but next time I'll try one cup.

Good banana bread with a soft texture. I made a few substitutions because i wanted it to hav more nutrition and flavor: I used 1/2 cup wheat flour, 1/2 cup rolled oats 1/2 cup bran flour (or cereal) and 1/2 cup all purpose flour. I also used brown sugar instead of white sugar for flavor and I used Mexican Vanilla as it is much more flavorfull and I used 1 whole tablespoon of Saigon Cinnamon, also more flavorful. I put the wet ingredients in the blender so the texture would be smoother. Finally I used 1/3 of the oil called for but just make sure you don't overbake it iif you do this to preserve moistness. Oh and I added walnuts. My mom loved it and she's a tough critic!

This is a wonderful dessert bread and great with a cup of coffee for breakfast! I used 1 1/2 c sugar rather than 2, and it was nice and sweet, also partially due to the very ripe bananas I used which really adds to the flavor. I also cut the oil back to just 1 cup. This is really a keeper. Everyone in my family loves it!

I made this yesterday with some modifications: used 1 1/2 cups of sugar, 2 tsps of cinnamon, and 2 tsps of almond extract (because we love almond) instead of vanilla. Baked it in a greased 13x9 glass pan for 40 minutes - very moist! Execellent! will be making again

BEST BANANA BREAD!! I love this recipe! Perfect amount of pineapple just a small hint. I was a little skeptical when my husband wanted me to make this recipe... I thought it would be more of a pina cola bread...not even close! This bread is very moist and tender. The only thing I did was sub milled flax seed for eggs because we were out of eggs! Turned out great!!!!

Beat out my favorite recipe by a LOT!!! Followed the recipe exactly, and added some choped english walnuts. Would have never thought of adding the pineapple. Betweeen the wife and grandson one loaf was half gone in about 1/2 hr. I have quite a few bananas in the freezer, so will be making again soon. I will probably add more pineapple, sub homemade apple butter for the oil. Made it again yesterday. I added the extra pineapple, subbed apple butter for the oil (omitted the cinnamon). Must have been the smell of the baking, but between neighbors and daughters stopping by, my wife only got the 1 slice that I saved for her. Thanks for sharing this fantastic recipe with us.

My daughter made this bread for a baking contest at school, it was a winner.

VERY GOOD! I ran out off vanilla so I substituted almond extract instead turned out great!

I made this today and used fresh pineapple.Other change was brown sugar. Love love, love it! Mahalo for sharing.

I divided the dough and I put mini chocolate chips in some, pecans in others and I added coconut mixed with a small amount of brown sugar to the tops of each muffin before I put them into the oven. Yum Yum! I used CANOLA OIL, and I will use butter the next time I bake these terrific muffins.

I made this recipe and cooked it in muffin tins. This was pretty good. I would have liked a little more banana flavor and a little less oil. The muffins froze very nicely. I will probably try again but cut the oil in half and maybe add a little pinapple juice and another banana.

This bread is really good, but sweet. It's more like a cake than a bread. I may make a cake out of it & frost with cream cheese frosting. I used 5 bananas. (When they start to turn brown I freeze them & thaw as needed.) I want to add coconut next time & maybe nuts, too. The recipe lends itself to replacing at least some of the oil with applesauce. Recipe is delicious as written but you can have fun experimenting to your taste, too.

This bread is awesome! I adjusted the recipe a little and made it even more "tropical" tasting by adding 1 tsp each of coconut and rum flavoring. Also added 1 cup of chopped walnuts. Yum-o! My husband and mom both loved. Just finished making my second batch today! You just can't go wrong with this bread!

Hey! Wow - oh my God this bread is amazing! I don't want to sound too heavy but this bread has changed my life. I don't think you understand just how much I LOVE this bread!!! you are my own personal Jesus- bringing this bread into my life. once i ate the bread, I felt so at one with the world. it was phenomenal. it was almost like I realised - I'm such a small part of this big world. Me and my family thank you from the bottom of our hearts - you brought such a treasure into not only my life, but my children's as well. Thank you. I love you.

Ok, but won't make again!

If you have ever heard of a Hummingbird cake this is one and the same. We make it during the holidays and use a cream cheese icing.

The pinapple sounded interesting so I thought I'd give it a try. My family liked this recipe but, it didn't "Wow" them.. The recipe does seem to call for a lot of sugar. I'll probably stick with my existing banana bread recipe.

It was great! My family loved it. I didn't have crushed pineapple so I pureed 1 1/2 cups of pineapple chunks with some of it's juice, added nutmeg, used 1 1/4 cups of butter instead of the oil, and used half flour and half oatmeal instead of flour only. I baked it in a 9x13 glass pan for 55 minutes. This bread was awesome and I will definitely make this on a regular basis.

This was fabulous! I used 1/2c canola and 3/4c olive oil. It was so moist and delicious!

This was a great recipe, although I did use have Agava Nector and half sugar, and minused the the oil to 1 cup instead of 1.25. I also added some coconut, cause I like it. And White Chocolate chips for my husband. I made 24 muffins baked at 350 degrees for 25 minutes, they were perfect... we all love them...

Really good and moist! I didn't have any crushed pineapple, so I used chunk canned pineapple cut into small pieces. Delicious!!

When it comes to banana bread, I was always a person who could take it or leave it. Not anymore, this banana bread is awesome! My 79 year old mother asked for the recipe because she thought it was so much better than the recipe she's been using for over 50 years. Follow the recipe exactly, you won't be disappointed.

This is a yummy recipe. I made it exactly as written.

Why is this not the best reviewed banana bread on this site? It is amazing. But I think the name is a detriment because people assume it's going to have pineapple flavor, unlike a standard banana bread. However, I can't really taste the pineapple at all. It just helps make the bread incredibly moist. The only problem I have with this recipe is that it makes a LOT of batter--more than two loaves worth--so if I just fill two loaf pans the outside of the bread is overcooked by the time the inside is cooked enough. I would recommend making this into two loaves and a handful of muffins. Putting that much batter into a standard loaf pan isn't going to give you the best results. And I never make it without adding walnuts, like others have recommended.

The Best!!! I added 1 Cup of chopped walnuts. Everyone loved it. A must to add to your bread recipe collection!

I made this exactly as the recipe stated. The bread was mediocre at best. It was very doughy. I did think when making it that there was a lot of flour in the recipe - the result is a doughy bread. It is hard to detect the pineapple and banana for this reason. It may be a good recipe if you cut the flour in half. Threw out the remainder of the loaf which is unheard of in this house.

I made pineapple Banana Bread it tasted great. a few changes like some others had mentioned, I changed the recipe as follows: 1 cup of splenda, 1 cup brown sugar. 2 cups all purpose flour, 1 cup whole wheat flour veg oil at 1 cup and bananas were 3 ripe bananas 1 teaspoon of allspice I also use a SILICONE baking pan when making a loaf or muffins. (spray the pan also). They come out of the pan perfectly. (I was unsure of using these pans at first but now I'm sold on them and aways use them over a metal pan).

This recipe was excellent! I followed a couple of the suggestions and added 2 tsp cinnamon, 2 1/2 tsp vanilla, and used 1 cup brown sugar and 3/4 cups white sugar, though if the bananas weren't as over-ripe as they were (half black by the time I used them) it would have needed a little more sugar. The recipe was a big hit with my roommates and friends. Can't wait to use this one again!

amazing bread.

I added Craisins (boiled in the microwave for a couple minutes to soften, then drained) and it was a great addition!

I didn't know banana bread could be this good "WOW" I put a few cherries and chocolate chip and it tasted like a banana split. A must keeper!

I made this as written, but in a loaf pan and added coconut and chopped pecans, and poured a light glaze over the top, a decadent dessert!

This bread wasn't bad by any means, but I've had better and probably won't make it again. Thank you.