In a large bowl whisk together:
3 large eggs
1 1/4 cup canola oil (I didn’t have so I substituted the same amount in softened butter.)
2 Teaspoons Vanilla Extract
1 Teaspoon Coconut Extract
2 cups of ripe mashed bananas (approximately 4-5 bananas)
1 (8 ounce can) of crushed pineapples (drained). I used Pineapple “Tid Bits” and cut them up in chunks as I prefer something larger than “crushed size”)
2/3 cup brown sugar, packed
1 cup white sugar
After it is well mixed, stir in:
3 cups all purpose flour
1 Teaspoon Salt
1 Teaspoon Baking Soda
1 1/2 Teaspoons of ground cinnamon
2 cup of chopped pecans (I didn’t have so I didn’t add these)
Mix well with wooden spoon and pour into two greased 8″ x 4″ x 2″ load pans. I used my four loaf pan instead. Bake at 350 degrees for 60 minutes or until toothpick tests clean. Cool in pan for 20 minutes before removing to wire rack. Wrap hot banana bread in plastic wrap (I’m not sure why but I did this too) and let it cool.