Banana Pineapple Bread

1. 1

   preheat oven to 350.

2. 2

   grease and flour a 9 by 5 inch loaf pan.

3. 3

   in a large bowl whisk together the flour, baking soda, salt and cinnamon.

4. 4

   drain crushed pineapple, I do this with a wire mesh strainer and the back of a spoon, or you can squeeze out the liquid by hand, you don't have to squeeze or drain it dry, just so long you get most liquid out, measure 2/3 cup of drained pineapple, packed down.

5. 5

   In medium bowl cream the butter and sugar until creamy

6. 6

   Add eggs, mashed bananas, pineapple and vanilla and mix until well blended.

7. 7

   Pour banana mixture and pecans into flour mixture, scraping the bowl and stir until the flour is well moistened, don't stir too much, but until well moistened.

8. 8

   Pour the batter evenly into the prepared pan and bake for 60 to 70 minutes, or until a toothpick inserted comes out clean.

9. 9

   Let cool on a wire rack for about 10 minutes, turn over onto the wire rack to remove and let cool completely , wrap and store in the refridgerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.