This recipe is from the Better Homes and Gardens Pink Ribbon edition cookbook: 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, softened
2 cups mashed ripe bananas (about 6)
1 8-ounce can crushed pineapple, undrained
3 eggs
2 teaspoons vanilla
1 cup finely chopped pecans
powered sugar (optional) Directions: Grease and flour a 10-inch fluted or bundt pan and set aside. In a medium mixing bowl, stir together flour, sugar, baking soda, nutmeg, salt and cloves. Set aside. 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, then increase mixer speed to medium and beat for 1 minute. Fold in pecans. Spread in prepared pan. Bake in a 325 degree oven for 70 to 75 minutes or until a wooden toothpick inserted near the center comes out clean. Cool cake on a wire rack for 10 minutes, then remove from pan. Cool thoroughly on wire rack. If desired, sift powered sigar over cooled cake before serving.
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