3 c. all-purpose flour
2 c. sugar
1 tsp. baking soda
1 tsp. salt
1 c. chopped pecans
3 eggs, well beaten
1 tsp. cinnamon
1 1/2 c. oil
2 c. mashed ripe bananas
8 oz. crushed pineapple, drained
2 tsp. vanilla

Preheat oven to 350°F. Grease and lightly flour two 9 x 5 loaf pans. In a large mixing bowl, combine dry ingredients. Stir in nuts and set aside.

Combine remaining ingredients and add to dry mixture, stirring just until batter is moist. Pour half of batter into each prepared loaf pan.

Bake at 350°F for about 1 hour and 5 minutes or until a toothpick inserted into the middle comes out clean. Cool in pans on a rack for 10 minutes before turning out onto serving dish.

Freezes very well.