Preheat oven to 350 degrees F. Adjust oven rack to lower middle position. Grease two (2) 9x5-inch loaf pan.
In a large bowl, combine flour, sugar, salt, baking soda, and cinnamon; set aside.
In another bowl, beat together the eggs, vegetable oil, and vanilla extract. Add the pecans, drained crushed pineapple, and the mashed bananas; stir until combined. Stir mixture into the flour mixture until just moistened.
NOTE: Bake all quick breads as soon as the ingredients are assembled. Since high temperature are often called for, it is best to bake them in the center of the oven, as the heat in the top third of the oven will be too intense.
Pour batter into prepared loaf pans and bake 50 to 60 minutes or until a toothpick inserted in the center comes out clean. NOTE: Be sure and poke the toothpick already to the center of the loaf. A good check is to use an instant digital thermometer to test your bread. The internal temperature of the bread should be at 200 degrees F. when done. Remove from oven and cool on a wire rack 10 minutes; remove from pan. Cool completely before slicing.
Storage: Breads that contain fruit, nuts, or butter may be stored for 2 or 3 days, well wrapped in plastic wrap or aluminum foil. May be frozen for longer storage. After thawing frozen breads, reheat them in a 400 degree F. oven for a few minutes before serving.
Makes two (2) loaves.
* With the excess liquid drained, this is almost the amount in a 15-ounce can of crushed pineapple.
** To ripen bananas, allow green or yellow bananas to ripen at room temperature until the skin is covered with brown spots. Use a potato masher, fork, or spoon to mash the bananas, leaving no chunks of banana.
Pineapple Banana Bread Recipe https://whatscookingamerica.net/Bread/PineappleBananaBread.htm