Banana Pineapple Bread - cooking recipe

Ingredients

2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon cinnamon
1/2 cup unsalted butter (or oleo)
3/4 cup brown sugar, packed
2 large eggs, beaten
1 2/3 cups mashed bananas (very overripe)
2/3 cup crushed pineapple, drained
1 teaspoon vanilla
3/4 cup pecans, coarsely chopped (or choiceof nut optional)

Preparation

preheat oven to 350.
grease and flour a 9 by 5 inch loaf pan.
in a large bowl whisk together the flour, baking soda, salt and cinnamon.
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.
In medium bowl cream the butter and sugar until creamy
Add eggs, mashed bananas, pineapple and vanilla and mix until well blended.
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.
Pour the batter evenly into the prepared pan and bake for 60 to 70 minutes, or until a toothpick inserted comes out clean.
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.