3 c. all purpose flour
1 tsp. baking soda
1 tsp. cinnamon
2 c. sugar
1 tsp. salt
3 eggs
1 1/2 c. cooking oil
1 1/2 tsp. vanilla
2 c. diced bananas, about 2 lg. bananas
1 (8 oz.) can crushed pineapple and its juice

NOTE: The amount of cooking oil (1 1/2 cups) may sound peculiar, but it is correct.

Measure dry ingredients (flour, sugar, cinnamon, soda, and salt) into a sifter and sift into a large mixing bowl. Make a well in the center and break the eggs into it. Add oil, vanilla, banana, and last the crushed pineapple and its juice. Stir all these ingredients together. DO NOT BEAT! Stir until mixture is well blended.

Pour into a buttered 9 or 10 inch tube pan, and bake in preheated 350 degree oven for 1 hour and 20 minutes. Cake will crack across the top. Run knife around sides of pan and tube; turn out cake onto rack, then turn right side up. If to be stored before serving, wait until it's cool and then wrap and refrigerate.