Banana Cake with Pineapple and Pecans
Rec.food.baking/Jennifer and Terry Strum (2000)

This cake is from a Shaker recipe book from the Albany, New York area. I use a simple, cream cheese frosting with this cake. I simply use cream cheese, powdered sugar and milk.

1 cup butter, softened
2 cups sugar
3 eggs, beaten
1 tsp. vanilla
1 cup mashed bananas
1/2 cup crushed pineapple, drained
1 tsp. baking soda
1 cup buttermilk
1 tsp. baking powder
3 1/2 cups flour
1/4 tsp. salt
1/2 cup chopped pecans

Cream butter and sugar. Beat in eggs and vanilla. Blend in mashed bananas and pineapple. Dissolve soda in buttermilk and set aside. In separate bowl sift together baking powder, flour and salt. Blend dry ingredients into banana-egg mixture alternately with buttermilk. Beat well. Add chopped pecans. Pour into a 9x13 pan and bake in 350 F oven 30-40 minutes.