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

Combine dry ingredients; add eggs and salad oil, stirring until dry ingredients are moistened. DO NOT BEAT. Stir in vanilla, pineapple, 1 cup chopped pecans and bananas. Spoon batter into 3 well greased and floured 9 inch pans. Bake at 350 degrees for 25 to 30 minutes. Cool in pans 10 minutes, remove and cool completely. Spread frosting between layers and on top and sides. Sprinkle with 1 cup pecans.

CREAM CHEESE FROSTING:

2 pkgs. (8 oz.) cream cheese
2 tsp. vanilla extract
1 c. butter
1 pkg. (15 oz.) confectioners' sugar

Combine cream cheese and butter, beating until light and smooth. Add sugar and vanilla and blend well. Hummingbird cake may also be baked in a tube pan or bundt pan, you will need one-half of the cream cheese frosting.