This recipe is from Shirley McNevich's Mom's Best Recipes Vol 5. Published here with her permission.
Don't forget to check Shirley's blog.
(by Shirley McNevich)
3 cups flour
2 cups white sugar
1 tsp. salt
1 tsp. baking soda
2 cups mashed bananas (ripe)
1 cup canola oil
1 - small can Dole crushed pineapple (do NOT drain)
2 tsp. vanilla
In a bowl add flour, white sugar, salt and baking soda--stir. Use a spoon to
make a hole in the center of the dry ingredients. In a separate bowl add
eggs--beat with a fork. Add mashed bananas to eggs--stir. Add canola oil,
vanilla and crushed pineapple mixture to the egg mixture--stir. Pour the egg
mixture all at one time into the center of the flour mixture--stir until mixed.
Pour batter into a greased and floured bundt cake pan. Bake at 350 degrees
for 1 hour to 1 hour and 15 minutes--test with a toothpick for doneness. Cool
in pan for at least 20 minutes, and then turn it upside down on to a cake
plate. Sprinkle with powdered sugar.