Set the oven to 180C
Once the tins are lined spread each with brown sugar and line with pieces of thinly sliced pineapple.
In a medium bowl add the eggs, oil, mashed banana, finely chopped pineapple, vanilla and mix well
In another bowl mix the flour, salt, cinnamon, baking soda. Add the flour mixture to the liquid mixture and stir till only just mixed together. Over mixing can make the bread tough.
Pour the mixture into two tins.
Bake for 60 to 65 minutes or until a skewer comes out clean when inserted into the middle.
Cool on a rack for around 5-10 minutes. Don't cool completely. Run a knife around the tin to loosen and then turn out onto a papered rack. Gently remove the paper using a knife to loosen the caramel as you remove the paper.