1 c. butter, softened
1 c. sugar
1 c. mashed ripe bananas
4 c. flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
15 oz. crushed pineapple with juice
1 c. flaked coconut
1/2 c. finely chopped walnuts, optional.
Preheat oven to 350°. Grease and flour two 5 x 9 inch loaf pans. In a mixing bowl, cream butter and sugar until fluffy. Beat in eggs. Stir in banana. Sift together flour, baking powder, baking soda and salt; add to creamed mixture. Fold in pineapple and coconut. Add nuts, if desired. Mix until well blended. Spread batter in loaf pan and bake for 60 minutes. Cool 15 minutes before removing from pans. Cool completely on wire rack and wrap tightly to keep fresh. Makes two loaves.
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