Aloha Bread 

1 C butter

2 C sugar

5 eggs

1 C mashed bananas

4 C GF flour mix

2 tsp xanthan gum

3 tsp baking powder

1 tsp soda

3/4 tsp salt

1 20-oz can crushed pineapple, drained

3/4 C chopped pecan

1 C coconut

1. Preheat oven to 325.  Grease 2 large 9x5-inch loaf pans and set aside.  In a medium size bowl mix the flour, xanthan gum, baking powder, soda, and salt.  In a separate large bowl cream the butter and sugar.  Add the eggs and beat well.  Stir in the bananas.  Add dry ingredients and blend well but do not over mix or else there will be tunnels and a coarse texture.  Add pineapple, pecans and coconut and mix together on low until blended.  Pour into the prepared pans (they should be about 2/3 full, use a 3rd pan or make muffins if necessary and cook a little less).  Bake for 60-80 minutes or until a toothpick inserted in the center comes out clean.  Allow to cool in pans about 15 minutes and then dump onto a cooling rack to finish cooling.