| | Directions | | Preheat oven to 350°. In large bowl, cream butter or margarine and sugar until light and fluffy. Add eggs and beat well. Stir in bananas. Sift dry ingredients and add to creamed mixture; mix well. Fold in pineapple and coconut. Pour into 2 well-greased and floured 9 inch loaf pans. Bake 60 - 70 minutes or until breads test done. Remove from pans and cool. Note: This recipe can also be made in 6 mini-loaf pans. Reduce baking time to 30 - 45 minutes. Bake until bread tests done. |
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| Ingredients | | - |  | 1 cup butter or margarine |
| - | | 2 cups sugar |
| - | | 4 eggs |
| - | | 1 cup mashed ripe banana |
| - | | 4 cups flour |
| - | | 2 teaspoons baking powder |
| - | | 1 teaspoon baking soda |
| - | | 3/4 teaspoon salt |
| - | | 1 can crushed pineapple, undrained (15 ounce can) |
| - | | 1 cup shredded coconut |
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