3 cups all purpose flour
1 tsp. salt
1 tsp. baking soda
2 cups sugar
1 tsp. cinnamon
1 cup chopped pecans or walnuts
3 large eggs beaten
1 cup vegetable oil
2 cups mashed ripe bananas
1 8 oz. can crushed pineapple, drained (reserve)
2 teaspoons vanilla extract
1/2 cup coconut
Combine first 5 ingredients; stir in nuts (I have used the ones above or macadamia nuts). Combine remaining ingredients; add to flour mixture, stirring just until dry ingredients are moistened.
Spoon batter into 2 greased and floured loafpans. Bake at 350 degrees for one (1) hour or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans, and let cool on wire racks. I glaze mine with confectioners sugar thinned with the drained pineapple juice mixed with the zest of one orange. I mix these ingredients together until glaze consistency is achieved. Add juice slowly. I poke holes in loaves with chop stick and drizzle glaze over allowing it to drip down inside the holes and soak in. Then give the bread another little bit of glaze again. Don't just pour all of the glaze over at once ...take your time.
For Carrot Nut Bread: Substitute 2 cups grated carrots for mashed bananas.
For Zucchini Nut Bread: Substitute 2 cups coarsely shredded zucchini for 2 cups mashed bananas.
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