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

Preheat oven to 350°F. Grease and flour bread pans. Combine flour, sugar, baking soda, cinnamon and salt. 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 bread pans.

Bake for 1- 1 1/2 hours or until toothpick inserted in center comes out clean. Cool pans for 10 minutes then remove loafs and let cool on wire rack.

Yield 2 loaves.