2 c. sugar
3 c. flour (regular, not self-rising)
1 tsp. salt
1 tsp. cinnamon
1 tsp. baking soda
1 c. vegetable oil
3 eggs (beaten)
1 1/2 tsp. vanilla
1 (8 oz.) can crushed pineapple (undrained)
1 c. chopped pecans
2 c. mashed bananas

Combine first 5 ingredients in LARGE bowl. Add eggs and oil. Stir until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, nuts and bananas. Pour batter into tube or Bundt pan.

Bake at 325°F for 1 hour or until cake tests done. (Insert a toothpick and it should come out clean.) Cool in pan for 10 minutes and then place on serving plate.