3 - 3 1/2 c. flour
1 (8 1/4 oz.) can crushed pineapple
1/2 tsp. salt
1 med. banana, mashed
1 (1/4 oz.) pkg. active dry yeast
1/4 c. sugar
1/4 c. butter
1 egg, beaten
Orange

TOPPING:

3 oz. pkg. cream cheese
2 tbsp. honey
1/2 c. shredded coconut

In a large bowl combine 1 1/2 cups flour and yeast; set aside. Drain pineapple in a sieve pressing as much juice out as possible. Add orange juice to make 1/2 cup. Pour into small saucepan, add sugar, salt and butter. Stir constantly over medium heat until butter softens. Add juice mixture, bananas and egg to flour mixture. Beat 1 minute with electric mixer on low speed. Scrape down batter, beat 2 minutes longer at high speed. Stir in enough remaining flour by hand to make a soft dough. Stir in drained pineapple, cover bowl with a towel. Let rise in warm place until double, 1 to 1 1/2 hours. Stir down dough, grease 2 quart casserole with high sides. Turn dough into dish. Cover with towel and let rise for 45 minutes. Bake at 375 degrees until brown, 30 to 40 minutes. Cool for 5 minutes. Remove from dish, top with topping.

TOPPING: Combine cream cheese with honey and beat with electric mixer until light and fluffy. Stir in coconut.