Hawaiian Pineapple Banana Bread
(This one is Wilma’s specialty! She says it’s best served with your favorite spread.)
- 3 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon (or cinnamon and spice blend)
- 3/4 teaspoon salt
- 1 cup chopped pecans or walnuts
- 3 eggs, beaten
- 1 cup vegetable oil
- 2 cups mashed ripe bananas (about 5)
- 2 teaspoons vanilla extract
- 1/2 teaspoon banana extract
- 1 can (8 ounces) crushed pineapple, drained
Preheat oven to 350 degrees. In a large bowl, combine the flour, sugar, baking soda, cinnamon and salt; stir in pecans. In a separate bowl, combine remaining ingredients; mix well. Pour wet mixture into dry mixture, stirring just until dry ingredients are moistened. Spoon batter into two greased and sugared 8″ x 4″ loaf pans. Bake for about 60-65 minutes or until a wooden toothpick inserted into the center of a loaf comes out clean. Cool in pans for 10 minutes; remove from pans and let cool on wire racks.
NOTE: In Hawaii they’d use macadamia nuts, but pecans or walnuts are more affordable and work just as well.