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

CREAM CHEESE FROSTING:

1 (8 oz.) pkg. cream cheese, softened
1 stick butter, softened
1 (16 oz.) pkg. confectioners sugar, sifted
1 tsp. vanilla

Combine first 5 ingredients in a bowl. Make a well in the center. Put eggs and oil in well and stir until ingredients are moistened; do not heat. Stir in vanilla, pineapple, pecans and bananas. Spoon into 3 greased and floured 9-inch cake pans. Bake in a 350 degree oven for 20-30 minutes. Cool cake in pans for 10 minutes. Remove from pans and cool completely before frosting.

To make Cream Cheese Frosting, combine cheese and butter, beating until smooth. Add sugar and vanilla and beat until fluffy. Smooth on between layers and on top and side. Sprinkle with chopped pecans if desired. Makes 16 servings.