Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Flour |
| 1 teaspoon | Baking soda |
| 2 teaspoons | Baking powder |
| ½ teaspoon | Salt |
| 1 can | (8.5-oz) crushed pineapple; undrained |
| 1 cup | Mashed bananas |
| ⅓ cup | Orange juice |
| ½ cup | Butter |
| 1 cup | Sugar |
| 2 \N | Eggs; beaten |
| 2 cups | Chopped macadamia nuts |
Preheat oven to 350F. Butter a one pound loaf pan. Sift dry ingredients together and set aside. Combine pineapple, banana and orange juice and set aside. In a large bowl, cream butter and sugar. Add eggs and beat well. Add a small amount of the flour mixture alternately with the fruit mixture, mixing only enough to moisten the flour. Stir in macadamia nuts and pour batter into prepared pan. Bake for 1 hour and 15 minutes.
Note: This bread improves if you wait a day or two before serving.
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From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .