2 c. granulated sugar
1 c. cooking oil
3 eggs
1 (8 oz.) can crushed pineapple (juice pack)
1 1/2 tsp. vanilla
2 c. all-purpose flour
1 c. whole wheat flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
1 tsp. ground cinnamon
2 c. finely diced bananas
1 3/4 c. sifted powdered sugar
2 to 3 tbsp. orange juice

In large mixer bowl beat granulated sugar and oil. Add eggs, one at a time, beating well after each addition. Blend in UNDRAINED pineapple and vanilla. Stir together flours, salt, baking soda, baking powder and cinnamon; blend into the pineapple mixture. Stir in bananas.

Turn into a greased 10-inch fluted tube pan. Bake in 350 degree oven for 60 to 70 minutes or until wooden pick inserted off center comes out clean. Cool in pan for 10 minutes. Remove from pan to rack.

To prepare glaze, combine powdered sugar and enough orange juice to make of drizzling consistency. When cake is cool, drizzle with glaze.