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

Combine dry ingredients, add eggs and oil and stir until moistened. Do not beat. Stir in vanilla, pineapple, bananas and 1 cup of nuts. Bake at 325 degrees for 25 to 30 minutes in 9 inch pans or bundt or Angel Food cake pans. Frost with cream cheese frosting and remaining cup of nuts.