Jamaican Jungle Bread

1 1/2 c. all-purpose flour
1 c. 3-minute brand quick oats
1/2 c. granulated sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1/2 c. flaked coconut
1/2 c. toasted nuts, chopped
1 c. mashed bananas (about 3 med.)
1 (8 oz.) can crushed pineapple,
undrained
1/4 c. vegetable oil
2 eggs

GLAZE:
1/2 c. powdered sugar
1 tbsp. butter or margarine
1/2 tsp. coconut or vanilla extract
1 to 2 tsp. milk

In large bowl, stir together first 9 ingredients. In medium bowl, mix bananas, pineapple, oil and eggs; add all at once to oat mixture. Stir just until liquid is absorbed and mixture is thoroughly moistened (do not overmix). Pour into greased 9 x 5 x 3 inch loaf pan. Bake at 350 degrees for 50 minutes. Cool in pan 5 minutes. Then remove from pan and cool completely. Makes 1 loaf. Mix together. Drizzle over Jamaican Jungle Bread.

Betsy