Preheat oven to 350F. Combine dry ingredients in a large nixing bowl. Add eggs and oil, stirring until all dry ingredients are moistened. Do not beat. Stir in 1-1/2 teaspoons vanilla, pineapple, bananas and pecans. mix well. Spoon batter into a well-greased and floured 10-inch fluted tube (bundt) pan. Bake 1 hour or until a toothpick placed in center comes out clean. Cool on wire rack 10 minutes. Remove cake from pan. Cool completely before icing.
Combine cream cheese and margarine until smooth. Add powdered sugar. Beat until light and fluffy. Stir in vanilla extract. Spread icing on cooled cake. Garnish with pecan halves, cherries or banana slices.
Cajun Country -- New Iberia, Louisiana