Hawaiian Banana Nut Bread Recipe

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Hawaiian Banana Nut Bread

Name: Crystal Veillette
Base: Fort Campbell, KY
Recipe: 3 cups all-purpose flour 3/4 teaspoon salt 1 teaspoon baking soda 2 cups white sugar 1 teaspoon ground cinnamon 1 cup chopped walnuts 3 eggs, beaten 1 cup vegetable oil 2 cups mashed very ripe banana 1 (8 ounce) can crushed pineapple, drained 2 teaspoons vanilla extract 1 cup flaked coconut 1 cup maraschino cherries, diced Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pans. In a large mixing bowl, combine the flour, salt, baking soda, sugar and cinnamon. Add the walnuts, eggs, oil, banana, pineapple, vanilla, coconut and cherries; stir just until blended. Pour batter evenly into the prepared pans. Bake at 350 degrees F (175 degrees C) for 60 minutes, or until a tooth pick inserted into the center of a loaf comes out clean. Cool in the pan for 10 minutes, then remove to a wire rack to cool completely.