That is what I am talking about

Pineapple Banana Bread. Siuan of Not Just Cheesecake said it came from an issue of Home Cooking. All I can say is, heaven. Pure heaven. Not too sweet but just right. Overripe bananas and the pineapple bits give this weird texture of sweet and sour at the same time. It was wonderful as a breakfast bread, a dessert bread, and even as a small snack in the mid-afternoon. Thank you so much, Siuan! Mine came out to 2 loaves but I really piled the dough mixture into my loaf pans, so three is definitely more like it.



RECIPE:

1 cup butter, softened
2 2/3 cups sugar
1/4 cup honey
3 eggs
1 tbs. vanilla
4 ripe bananas, mashed
1 (20oz) can crushed pineapple
4 1/2 cups flour
1 cup chopped walnuts
2 tsp. cinnamon
1 1/2 tsp. baking soda
1/2 tsp salt

Preheat oven to 350°F. Grease 3 (8 x 5 x 3 inch)large loaf pans.
In a large bowl, beat butter with sugar and honey; beat in eggs and vanilla. Mix well. Stir in banana and pineapple. Stir in flour, walnuts, cinnamon , baking soda and salt until moistened. Pour into prepared loaf pans. Bake for 1 hour or until toothpick inserted in center comes out clean. Cook 10 minutes. Remove from psn. Makes 3 loaves.