Combine first five ingredients in a large mixing bowl. Add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, 1 cup pecans and bananas. Spoon batter into 3 greased and floured 9 inch round cake pans. Bake at 350F for 25 minutes or until pick comes out clean. Cool for 10 minutes. Remove from pan to cool completely.
Beat whipping cream and vanilla until very foamy and gradually add powdered sugar beating until peaks hold there shape. Chill. Yields 2 cups. Spread in filling between layers.
Cream Cheese, Frosting:
Combine cream cheese and butter beating until smooth, add powdered sugar and vanilla. Beat until light and fluffy. Makes enough frosting for this 3-layer cake, top and sides. Spread frosting over top and sides. Garnish with pecans on top. Serve at once, or refrigerate until ready to serve.
Yield: One 3-layer cake, serves 8 to 10.
Cajun Country -- New Iberia, Louisiana