Cooking Instructions:

Preheat your oven to 350 degrees Fahrenheit. Grease a loaf pan and set it aside.

In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon until well combined.

In a separate large bowl, mash the ripe bananas until smooth and creamy. Stir in the drained crushed pineapple and mix well.

Add the softened butter and sour cream to the banana-pineapple mixture, stirring until fully incorporated.

Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix.

Fold in the toasted pecans, ensuring they're evenly distributed throughout the batter.

Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for approximately 60 minutes or until a toothpick inserted into the center comes out clean.

Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.