It must be the scientist in me (loved my 1st Chemistry Set and microscope), so I can't help tweaking recipes even when they are already great. Once again I took my mom's banana bread recipe (think I posted it before but write to me if you want it) and altered it. Usually, I just substitute the sugar with Splenda Blend and add nuts/bittersweet chocolate but I found some dried pineapple rings in my refrigerator (where dried fruit stays good....indefinitely?) so I thought, "Why not?". First I soaked the dried chopped pineapple in some warm water for a few minutes so it would be moister. After mixing the batter I added in the pineapple and popped it into a cold oven before turning up the heat. Notice the pretty silicon mini loaf pans (from Japan but seen in kitchen shops); they work really well (no oiling necessary) and clean up is a breeze.