Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large mixing bowl, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
Stir in the mashed bananas and crushed pineapple until well combined.
Gradually add the dry ingredients to the wet mixture, stirring just until combined. Fold in the chopped pecans and walnuts.
Pour the batter into the prepared loaf pan. Top with the diced pineapple chunks and extra pecans.
Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Prep Time: 15 minutes | Cooking Time: 60-70 minutes | Total Time: 1 hour 25 minutes
Kcal: 290 kcal per slice | Servings: 12 slices
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