Hawaiian Banana-Nut Bread

• 3 cups all-purpose flour
• 1 1/2 cups sugar
• 1 teaspoon soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup chopped, toasted pecans
• 3 eggs, beaten
• 1 1/3 cups vegetable oil
• 2 cups (about) mashed, ripe bananas (usually 5 bananas)
• 1 (20-oz) cans crushed pineapple, drained very, very well
• 1 teaspoons vanilla
• 3.5 oz can sweetened coconut (or just 1 cup of bagged coconut)

Optional:

• ½ teaspoon coconut extract

Directions:

1. Preheat oven to 350
2. Combine dry ingredients, including the nuts, and set aside
3. Combine remaining ingredients; add to dry ingredients, stirring just until batter is moistened
4. Spoon batter into two greased and floured 9x5x3-inch loaf pans
5. Bake at 350 F for 70 to 90 minutes, or until done (knife or skewer poked into highest point comes out with no batter on it)
6. Cool 10 minutes, at least, before removing from pans

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