Spiced Mango Pineapple Banana Bread

Hello FC!

I was not sure how to contribute, seeing as I have minimal interest in glass and vaping (not saying I have 0 interest, just minimal).

But I love to bake.

So here is one of my favorite recipes. It's pretty wild, it started off as an experiment. But oh my god, the first time it turned out so well.

Relevant:
http://420tainment.com/2010/04/enhancing-marijuana-high-mango-myrcene-terpene/

To give background on how I came up with the recipe, I have a fascination with mashing recipes I find on the internet. So, giving credit where credit is due:
http://themoveablefeasts.wordpress.com/2011/10/09/my-best-banana-bread/
http://www.tasteofhome.com/Recipes/Pineapple-Banana-Bread-2

I'm going to give you all a list of ingredients I used and the method, although the method will be a synopsized copy/paste of "my best banana bread".

2 cups unbleached all-purpose flour
3/4 cup granulated sugar
3/4 teaspoon baking soda
1/2 teaspoon table salt
3/4 cup toasted walnuts, chopped coarse (optional)
3 very ripe bananas, soft, darkly speckled, mashed well (about 1 1/2 cups)
1 can of *drained* crushed pineapple
1 ripened diced mango
2 large eggs, beaten lightly
6 (3/4 stick) tablespoons unsalted (canna)butter, melted and cooled
1 teaspoon vanilla extract

**SPICED VERSION**
2 Chai tea bags/2 tbsp loose leaf chai

Steep chai in 8oz of water for ~1 minute (longer if stronger taste is desired, do not steep for more than 2 minutes, preferably)

Combine sugar with chai tea in a saucepan and set on the stovetop on HIGH until reduced to a thick syrup, whisking to keep contents unsettled.

Use this syrup in place of sugar in following steps

Adjust oven rack to lower middle position and heat oven to 350 degrees.

Grease bottom only of regular (not nonstick) 9-by-5 inch loaf pan, or grease and flour bottom and sides of nonstick 9-by-5-inch loaf pan; set aside.

Combine first five (flour through walnuts, if using) ingredients together in large bowl; set aside.

Process (using food processor or blender) *drained* crushed pineapple and mango until chunky.

Mix mashed bananas, pineapple, mango, eggs, butter, and vanilla with wooden spoon in medium bowl.

Lightly fold banana mixture into dry ingredients with rubber spatula until just combined.
Scrape batter into prepared loaf pan.

Bake until loaf is golden brown and toothpick inserted in center comes out clean, about 55 minutes to an hour.

Cool in pan for 5 minutes, then transfer to wire rack

Should produce ~2 loafs, I sometimes produce ~2 1/4 loaves. This mixture will rise so accomodate with your elevation, oven, and recipe.
This is my first recipe post, I don't know if there is a guideline for posting recipes, but I will be happy to edit for clarification or to reduce confusion.

For storage, I found that after baking, cooling, and cutting, I was able to saran wrap the loaf and then seal it in a freezer ziplock and store it in the freezer. To defrost, throw it in the fridge overnight!

Goes great warmed with a slice of butter in the morning with a cup of coffee :]

Enjoy!