3 c. flour
1 1/2 c. sugar
1 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
3 eggs, beaten
1 1/2 c. salad oil
1 1/2 tsp. vanilla
1 can (8 oz.) crushed pineapple
1 c. chopped pecans
2 c. chopped bananas

Combine dry ingredients. Add eggs and oil and stir until dry ingredients are moistened. Do not beat or cake will be tough. Stir in vanilla, pineapple, pecans and bananas. Pour into well greased 9 x 13 inch pan. Bake at 350 degrees for 50 minutes.

ICING FOR HUMMINGBIRD CAKE:

1 pkg. (8 oz.) cream cheese, softened
1/2 c. butter
1 lb. powdered sugar
1 tsp. vanilla

Beat ingredients together and ice cake. Sprinkle with pecans.