3 c. all-purpose flour
3/4 tsp. salt
1 tsp. baking soda
2 c. sugar
1 tsp. ground cinnamon
1 c. chopped pecans or walnuts
3 eggs, beaten
1 c. vegetable oil
2 c. mashed ripe bananas
1 (8 oz.) can crushed pineapple, drained
2 tsp. vanilla

Combine flour, salt, baking soda, sugar, cinnamon, stir in pecans. Combine beaten eggs, vegetable oil, mashed bananas, drained pineapple and vanilla; add to flour mixture, stirring, just until dry ingredients are moistened. Spoon batter into 2 greased and floured 8-1/2 x 4-1/2 x 3-inch loaf pans.

Bake at 350°F for 1 hour and 10 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 10 minutes. Remove from pans and let cool on wire racks.