I hunted down a moist banana bread recipe [because I had dying bananas] and made it tonite and I added a handful of coconut and it was really great. So I wanted to share I don't have a food processor so I used a masher.

SUPER-MOIST PINEAPPLE BANANA BREAD

(Note: this is designed for a large (10 cup) food processor. If you have a smaller 6 to 8 cup processor, use the half recipe.)

1/2 cup well drained crushed pineapple

3 large ripe bananas

1 1/2 cups granulated sugar

1/4 cup milk

1/2 cup canola or other low-sat fat oil

1/2 tsp salt

1/2 tsp vanilla extract

2 eggs (or 1/2 cup egg substitute)

1/2 tsp cinnamon

2 cups all purpose flour

1 tsp soda

3/4 cup chopped walnuts

Preheat oven to 335 degrees (set dial between 325 and 350 marks).

Spray two regular 9" x 5" loaf pans or four 3" x 5" loaf pans with non-stick spray and set aside.

Put pineapple, bananas, sugar and milk into large food processor. Pulse until bananas are well mashed.

Add oil, salt, vanilla and eggs and pulse again. Add flour, cinnamon and soda - pulse again.

Add walnuts and pulse briefly. Pour into prepared baking pans. Bake 45 minutes for small

loaves or 60 minutes for larger pans. Cool in pans for 15 minutes then remove to wire rack to finish cooling.

I hope it comes out for you as great as it came out for me. DH and my neighbor loved it.