Ingredients
| 2 cups | flour | | 2 cups | sugar | | 1 tsp. | salt | | 1 tsp. | soda | | 3 | eggs, beaten | | 1 tsp. | cinnamon | | 1-1/2 tsp. | vanilla | | 1 can (8 oz.) | crushed pineapple, undrained | | 2 cups | chopped pecans | | 2 cups | chopped bananas | | 1-1/2 cup | salad oil |
Icing
| 8 oz. | sour cream | | 1 box | powdered sugar | | 4 oz. | butter | | 1 tsp. | vanilla |
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Instructions
Combine dry ingredients in a large bowl. Add eggs and oil, stirring dry ingredients until moistened. Do not beat. Stir in vanilla, pecans, pineapple, and bananas. Spoon batter into a greased Bundt pan. Bake at 350°F for 1 hour and 10 minutes. Whip all icing ingredients together and put on bool cake.
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