Banana Pineapple Cake
3 eggs
1 1/4 cup vegetable oil
1 can (8 ounce) crushed pineapple packed; in juice
2 ripe medium bananas; chopped
3 cup all-purpose flour
1 1/4 cup sugar
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon cinnamon
Preheat oven to 350. Grease and flour a 9 inch tube pan or bundt pan.
In a 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. Mix only until dry ingredients are moistened. Pour into pan and bake for 1 hour and 10 to 15 minutes, until browned and cake shrinks from sides of pan. Cool completely on wire rack before turning out.
Can dust with powdered sugar