Combine first 5 ingredients in a large bowl;
add eggs and oil, stirring until dry ingredients are moistened.
Do not beat.
Stir in vanilla, pineapple, 1 cup pecans, and bananas.
Pour batter into 3 greased and floured 9-inch round cakepans.
Bake at 350° for 23 to 28 minutes
or until a wooden pick inserted in center comes out clean.
Cool in pans 10 minutes; remove from pans,
and let cool completely on wire racks.

Stir 1/2 cup pecans into Cream Cheese Frosting, if desired,
or reserve them to sprinkle over top of frosted cake.
Spread frosting between layers and on top and sides of cake.
Yield: 1 (3-layer) cake.

Cream Cheese Frosting:
1/2 cup butter or margarine, softened
1 (8-ounce) package cream cheese, softened
1 (16-ounce) package powdered sugar, sifted
1 teaspoon vanilla extract

Cream butter and cream cheese.
Gradually add powdered sugar;
beat until mixture is light and fluffy.
Stir in vanilla.
Yield: enough for 1 (3-layer) cake.