3 c. flour
2 c. sugar
1 tsp. salt
1 tsp. baking soda
1 tsp. ground cinnamon
2 c. chopped bananas
3 eggs, beaten
1 1/2 c. salad oil
1 1/2 tsp. vanilla
8 oz. can crushed pineapple, undrained
2 c. walnuts, finely chopped

Combine dry ingredients in large mixing bowl; add eggs and salad oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, 1 cup walnuts and bananas. Spoon batter into 3 well greased and floured 9" cake pans. Bake at 350 degrees for 25 to 30 minutes. Cool in pans for 10 minutes before removing, cool completely. Spread frosting (see below) between layers and on top and sides of cake. Sprinkle with 1 cup chopped walnuts.

ICING:

8 oz. pkg. cream cheese, softened
1 1/2 sticks butter, softened
1 1/2 boxes powdered sugar
2 tsp. vanilla

Combine cream cheese and butter; cream until smooth. Add powdered sugar, beating until lightly and fluffy. Stir in vanilla. Yield: enough icing for a 3 layer cake.