Picky wrote:

>Thanks in advancefor suggestions for
> complete replacements or for
> ingredient/baking method changes for
> the banana and the pineapple (so that
> the pineapple flavor intensifies and the
> bread is more moist).

I've never had any problem baking banana bread (I have two favorite
recipes and they turn out perfect every time) but I've never made
straight pineapple bread. I've made Zucchini-Pineapple Bread, which is
good. Zucchini Bread, even without the pineapple, goes over well at our
house, and so does Date-Orange Bread, and Strawberry Jam Bread (a good
one to use at Christmas time) and I also make a Pistachio Bread, using
pistachio pudding and then has a cinnamon-sugar and nut mixture in the
middle and on top and is a pretty green color, so a good one for
Christmas, and is a light tasty bread. There is one you can make with
chocolate chips and maraschino cherries, etc., that is real good (think
it also has mashed banana in it?) and another good one is Prune Bread
(made with baby food, believe it, or not). There are really endless
possibilities.

Judy