3 c. flour
3/4 tsp. salt
1 tsp. baking soda
2 c. sugar
1 tsp. cinnamon
1 c. chopped pecans
3 eggs, beaten
1 c. oil
2 c. mashed ripe bananas
1 (8 oz.) can crushed pineapple, drained
2 tsp. vanilla
1/2 to 1 c. coconut (optional)

Combine first 5 ingredients, stir in nuts. Combine remaining ingredients, add to flour mixture, stirring just until dry ingredients are moistened. Spoon batter into 2 greased and floured loaf pans. Bake at 350 degrees for 1 hour and 10 minutes or until wooden pick comes out clean. Cool in pans 10 minutes, remove from pans, cool on wire rack.

Serve warm or cool with cream cheese. Makes 2 loaves. Can substitute 2 cups grated carrots for Carrot-Nut Bread or 2 cups shredded zucchini for Zucchini-Nut Bread, substitute for mashed bananas.