Ingredients
3 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 teaspoon ground cloves
3/4 cup butter
2 cups mashed ripe bananas
1 8-ounce can crushed pineapple
3 eggs
2 teaspoons vanilla
1 cup finely chopped pecans
Paper doily (optional)
Powdered sugar (optional)
 
Directions
1. Grease and flour a 10-inch fluted tube pan; set aside. In a medium mixing bowl stir together flour, granulated sugar, baking soda, nutmeg, salt, and cloves; set aside. 

2. In a large mixing bowl beat butter with an electric mixer on medium speed for 30 seconds. Add bananas, undrained pineapple, eggs, and vanilla. Beat until combined. Add flour mixture. Beat on low speed until combined. Beat on medium speed 1 minute. Fold in pecans. Spread in prepared pan. 

3. Bake in a 325 degree F oven for 70 to 75 minutes or until a wooden toothpick inserted near the center comes out clean. Cool cake in pan on a wire rack for 10 minutes. Remove cake from pan. Cool thoroughly on wire rack.
 
4. If desired, decorate cake with a powdered-sugar design: Place doily on top of cake. Sift powdered sugar over the doily to fill cutout designs. Carefully remove and discard the doily. Makes 12 servings.

 
Source:  Better Homes & Gardens