3 c. all-purpose flour
2 c. sugar
1 tsp. baking soda
1 tsp. ground cinnamon
3/4 tsp. salt
1 c. chopped pecans or walnuts
3 eggs, beaten
1 c. vegetable oil
2 c. (about 5) mashed ripe bananas
2 tsp. vanilla extract
1 can (8 oz.) crushed pineapple, drained

Preheat oven to 350 degrees. Combine flour, sugar, baking soda, cinnamon and salt in a large bowl; stir in pecans. Combine remaining ingredients in a separate bowl; mix well. Pour wet mixture into dry mixture, stirring just until dry ingredients are moistened.

Spoon batter into two greased and floured 8 1/2 x 4 1/2 inch loaf pans. Bake for about 1 1/2 hours or until a wooden toothpick inserted in center comes out clean. Cool in pans for 10 minutes; remove from pans and let cool on wire racks.