Hawaiian Pineapple Banana Bread

3 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 teaspoon salt
1 cup chopped pecans or walnuts
3 eggs, beaten
1 cup vegetable oil
2 cups (about 5) mashed ripe bananas
2 teaspoons vanilla extract
1 can (8 oz.) crushed pineapple, drained

Preheat oven to 350°.

Combine flour, sugar, baking soda, cinnamon and salt in a large bowl; stir in pecans. Combine remaining ingredients in a separate bowl; mix well. Pour wet mixture into dry mixture, stirring just until dry ingredients are moistened.

Spoon batter into two greased and floured 8-1/2 x 4-1/2 inch loaf pans. Bake for about 1 – 1/2 hours or until a wooden toothpick inserted in center comes out clean.

Cool in pans for 10 minutes; remove from pans and let cool on wire racks.

USA Pans 8.5 x 4.5 Inch Aluminized Steel Loaf Pan with Americoat Loaf Pan

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