3 eggs
1 1/4 c. vegetable oil
1 (8 oz.) can crushed pineapple in juice
2 ripe bananas, chopped, not squished
3 c. all-purpose flour
1 1/4 c. sugar
1 tsp. salt
1 tsp. baking soda
1/2 tsp. cinnamon

Preheat oven to 350 degrees. Grease and flour a 9 inch bundt or tube pan.

Into large mixing bowl, beat eggs slightly with a whisk. Beat in oil, pineapple with juice and bananas until well blended.

Sift flour, sugar, salt, baking soda and cinnamon together. Stir into wet ingredients with a wooden spoon, mixing only until dry ingredients are moistened.

Pour into pan and bake 1 hour 10 to 15 minutes, until cake browns, and shrinks from sides of pan. Cool completely before turning out of pan.