Hawaiian Pineapple Banana Bread

Hawaiian Pineapple Banana Bread

3 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 teaspoon salt
1 cup chopped macadamia nuts
3 eggs, beaten
1 cup vegetable oil
2 cups mashed ripe bananas (about 5)
2 teaspoons vanilla extract
1 (8-ounce) can crushed pineapple, drained, with 4 teaspoons liquid reserved
1/2 cup confectioners' sugar

Preheat oven to 350 degrees F. Coat two 8- x 4-inch loaf pans with cooking spray, then dust with flour.
In a large bowl, combine flour, sugar, baking soda, cinnamon, and salt; stir in macadamia nuts. In a separate bowl, combine remaining ingredients; mix well. Pour wet mixture into dry mixture, stirring just until dry ingredients are moistened. Spoon batter into prepared loaf pans.
Bake 1-1/4 to 1-1/2 hours, or until a wooden toothpick inserted in center of loaf comes out clean. Cool in pans 10 minutes; remove from pans and let cool on wire racks.
In a small bowl, combine confectioners' sugar and reserved pineapple liquid. Drizzle over cooled breads.

Thanks for the recipe. I have a similar one for zucchini bread, but zucchini is not as plentiful this time of year. I plan on trying your recipe today since I have some bananas that need to be used now. I'll let you know how it comes out, but I am sure everyone in my family will love it when I take it to my brother's home for Christmas.

Hope you have a wonderful holiday with your family.

Warm friendly hugs from Ohio