I spent January of 1976 in Ellsworth, Minnesota with Mary Jane and Morris Rabinowitz. I found this recipe in the Sioux Falls Argus Leader and made it for mom's birthday as a surprise. One time when Jean was up at the lake (Leech) she made it and realized when she was swimming that she had forgotten to put in the sugar. She said she didn't even save the nuts when she tossed it out.
3 cups Flour
2 cups Sugar
1 tsp Baking soda
1 tsp Salt
1 tsp Cinnamon
3 Eggs, slightly beaten
1 tsp Vanilla
2 cups Bananas, chopped
1 8 oz. can Pineapple, crushed, undrained
1¼ cups Cooking oil
1 cup Pecans, chopped
1 Oil pan.
2 In a medium bowl, sift flour, sugar, baking soda, salt, and cinnamon.
3 Stir in nuts.
4 In large bowl, combine eggs, cooking oil, vanilla, bananas, and pineapple.
5 Add dry ingredients.
6 Mix thoroughly.
7 Spoon into a a well oiled baking pan. 9 x 13 pan or 10 inch tube pan may be used.
9 IF USING A TUBE PAN: Remove from oven; let stand for 10 - 15 minutes.
10 Invert on a wire cake rack.
12 Frost with cream-cheese frosting.
Yield: 9"x 13" cake or 2 layer cake, or 10" tube pan
Oven Temperature: 325°F
Cooking Time: 1 hour and 20 minutes
Source: Ginny Jackson