2-3/4 c. plain flour
1 tsp. baking soda
1 tsp. salt
2 c. sugar
1 c. chopped nuts
3 eggs, beaten
pinch salt
1 c. cooking oil
1 (8 oz.) can crushed pineapple (do not drain)
1/4 c. angel flake coconut
2 ripe bananas, mashed
1 tsp. vanilla
1 small bottle of cherries (red and green), halved

Combine flour, soda, salt, sugar and nuts in large bowl and mix well by hand or large spoon. Set aside. Combine eggs with pinch of salt and beat well. Add cooking oil, pineapple, coconut, mashed bananas, vanilla and cherries. Beat slowly in large mixer bowl until combined slowly adding flour mixture.

Bake in greased Bundt pan for 1-1/2 hours at 325°F or in mini loaf pans at 325°F not as long as for Bundt pan.