Hawaiian Banana Nut Bread
|All purpose flour||3 Cup (48 tbs)|
|Baking soda||1 Teaspoon|
|Sugar||2 Cup (32 tbs)|
|Ground cinnamon||1 Teaspoon|
|Chopped pecans/Walnuts||1 Cup (16 tbs)|
|Eggs||3 , beaten|
|Vegetable oil||1 Cup (16 tbs)|
|Mashed ripe bananas||2 Cup (32 tbs)|
|Canned crushed pineapple||8 Ounce, drained (1 Can)|
|Vanilla extract||2 Teaspoon|
Combine first 5 ingredients; stir in pecans.
Combine remaining ingredients; add to flour mixture, stirring just until dry ingredients are moistened.
Spoon batter into 2 greased and floured 8 1/2 x 4 1/2 x 3 inch loafpans.
Bake at 350° for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.
Cool in pans 10 minutes; remove from pans, and let cool on wire racks