Juicy pineapple adds a festive touch to ordinary banana bread.

3 c. flour
2 c. sugar
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1 c. chopped nuts
3 eggs, beaten
1 1/2 c. vegetable oil
2 c. mashed ripe bananas
1 (8 oz.) can crushed pineapple, drained
1 tsp. vanilla extract
1 tsp. almond extract

Combine dry ingredients; stir in nuts and set aside. Combine remaining ingredients; add to dry ingredients, stirring just until moistened. Spoon batter into 2 greased and floured 9 x 5 x 3 loaf pans.

Bake at 350 degrees for 1 hour and 5 minutes or until done. Cool in pans 10 minutes before removing to wire racks; cool completely. Yield 2 loaves, freezes well.