Banana Pineapple Bread

Directions

1. 1
   preheat oven to 350.
2. 2
   grease and flour a 9 by 5 inch loaf pan.
3. 3
   in a large bowl whisk together the flour, baking soda, salt and cinnamon.
4. 4
   drain crushed pineapple, I do this with a wire mesh strainer and the back of a spoon, or you can squeeze out the liquid by hand, you don't have to squeeze or drain it dry, just so long you get most liquid out, measure 2/3 cup of drained pineapple, packed down.
5. 5
   In medium bowl cream the butter and sugar until creamy
6. 6
   Add eggs, mashed bananas, pineapple and vanilla and mix until well blended.
7. 7
   Pour banana mixture and pecans into flour mixture, scraping the bowl and stir until the flour is well moistened, don't stir too much, but until well moistened.
8. 8
   Pour the batter evenly into the prepared pan and bake for 60 to 70 minutes, or until a toothpick inserted comes out clean.
9. 9
   Let cool on a wire rack for about 10 minutes, turn over onto the wire rack to remove and let cool completely , wrap and store in the refridgerator.