INGREDIENTS:

3 c. flour
2 c. sugar
1 tsp. soda
1 tsp. salt
1 tsp. cinnamon
1 c. chopped nuts
3 eggs, beaten
1 1/2 c. Crisco oil
2 c. mashed ripe banana
1 (8 oz.) crushed pineapple, drained
2 tsp. vanilla

DIRECTIONS:

Combine dry ingredients; stir in nuts and set aside. Combine remaining ingredients; add to dry ingredients, stirring just until batter is moistened.

Spoon batter into 2 greased and floured 9″x5″x3″ loaf pans. Bake at 350 degrees for 1 hour or until done. Cool 10 minutes before removing from pans. Yield: 2 loaves.

INGREDIENTS:

3 c. all-purpose flour
2 c. sugar
1 tsp. soda
1 tsp. salt
1 tsp. ground cinnamon
1 c. chopped nuts
3 eggs, beaten
1 1/2 c. vegetable oil
2 c. ripe mashed bananas
1 (8 oz.) can crushed pineapple, drained
2 tsp. vanilla extract

DIRECTIONS:

Combine dry ingredients; stir in nuts. Combine remaining ingredients, then add to dry ingredients, stirring until just moistened. Spoon batter into 2 greased and floured 9 x 5 x 3 inch loaf pans. Bake at 350 degrees for 60 to 65 minutes or until done. Cool 10 minutes. Remove to rack. Cool completely.

INGREDIENTS:

1 c. mashed bananas (3 med.)
1/3 c. oil or melted butter
1/2 c. heavy or brown sugar
2 eggs, beaten
1 3/4 c. whole wheat flour
1/2 tsp. salt
1 tbsp. baking soda
1/4 c. hot water
1/2 c. chopped nuts

DIRECTIONS:

Beat oil and honey together. Add eggs, mix well. Stir in bananas. Add sifted dry ingredients alternately with hot water. Mix until smooth. Bake in greased 9 x 5 x 3 inch loaf pan at 325 degrees for 55 to 60 minutes. Cool on wire rack for 1/2 hour before slicing. Freezes well.