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

Combine dry ingredients in a large bowl. Add eggs and salad oil, stir until dry ingredients are moistened (don't beat). Stir in vanilla, pineapple, pecans and bananas. Spoon batter into 3 well greased and floured 9 inch pans. Bake at 350, 25 to 30 minutes.

FROSTING FOR HUMMINGBIRD CAKE:

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