3 c. all-purpose flour
1 tsp. salt
1 tsp. baking soda
2 c. sugar
3 eggs, beaten
1 tsp. cinnamon
1 1/2 c. vegetable oil
1 1/2 tsp. vanilla
1 (8 oz.) can crushed pineapple, undrained
2 c. chopped walnuts
2 c. chopped bananas

Combine dry ingredients in a large bowl; add eggs and vegetable oil. Stir until blended and moistened. Do not beat. Stir in vanilla, 1 cup walnuts, pineapple and bananas.

Spoon batter into 3 well greased and floured 9 inch pans. Bake at 350 degrees for 30 minutes or until cake tests done. Cool for a few minutes in pan, remove layers and cool completely. Frost and cover with remaining walnuts.

HUMMINGBIRD CAKE FROSTING:

2 (8 oz.) pkg. softened cream cheese
1 c. softened butter
2 (16 oz.) pkg. powdered sugar
2 tsp. vanilla