Sour Cream Pineapple Banana Bread

2 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
1 c. softened butter
3/4 c. sugar
2 lg. eggs
1 c. mashed, ripe bananas (2 lg.)
1/2 c. sour cream
1 c. crushed pineapples

Heat oven 350 degrees. Grease and flour a loaf pan. On a sheet of waxed paper, sift together the flour, baking soda, salt and cinnamon.

In a large bowl, with an electric mixer on medium-high speed, cream the butter and sugar until light and fluffy. Add the eggs, bananas, pineapples and sour cream, and beat until blended.

Gradually beat in the flour mixture at low speed, continue beating until batter is smooth. Spoon the batter into loaf pan. Bake 1 hour.

Let bread cool completely in the pan on wire rack.