Hawaiian Banana Nut Bread
by Mary Rogers

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Source: The Southern Living Cookbook
Course: Breads
Cuisine: Southern
Food Group: Bread
Serves: 2


3 cup(s) All purpose flour
3/4 teaspoon(s) salt
1 teaspoon(s) baking soda
2 cup(s) sugar
1 teaspoon(s) ground cinnamon
1 cup(s) chopped pecans or walnuts
3 eggs, beaten
1 cup(s) vegetable oil
2 cup(s) mashed ripe bananas (about 4)
1 can(s) (8 oz) crushed pineapple, drained
2 teaspoon(s) vanilla extract
Preheat oven to 350 degrees Combine first 5 ingredients, stir in nuts. Combine remaining ingredients, add to flour mixture, stirring just until dry ingredients are moistened. Spray 2 loaf pans (8 1/2" x 4 1/2" x 3")with cooking spray, then sprinkle with cinnamon sugar. Spoon the batter into prepared pans and sprinkle the top with cinnamon sugar. Bake at 350 for 1 hour and 10 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes, remove from pans, and let cool on wire racks. These freeze very well.
Notes:I hate throwing away food so when a banana gets a little too ripe, I put it in the freezer (in the skin), when I have 4 bananas I make these loaves. They are great to have on hand all the time. I have also added approx 1/2 can of pineapple chunks or tidbits, chopped a little bit.