Our office manager Arlette Thompson brought this delicious banana bread for staff meeting, and everyone loved it. It is perfect for fall, and a little different with the sweet pineapple. Try it, you will love it!
Hawaiian Banana Nut Bread
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
2 cups sugar
1 teaspoon salt
1 cup chopped pecans
3 eggs, beaten
2 cups mashed ripe bananas
1 (8-ounce) can crushed pineapple, drained
1½ cups vegetable oil
2 teaspoons vanilla
Preheat oven to 350 degrees. In a bowl, stir together flour, soda, cinnamon, sugar, and salt. Stir in pecans, and set aside. In another bowl, stir together eggs, bananas, pineapple, oil, and vanilla. Stir dry ingredients into wet ingredients until moistened. Spoon batter into two 9-inch greased loaf pans. Bake for 1 hour or until a cake tester inserted in the center comes out clean. Cool for 10 minutes before turning out of pans to wire racks to cool completely.
Yield: 2 loaves
