3 c  All-purpose flour

      2 c  Granulated sugar

      1 ts Baking soda

      1 ts Salt

      1 ts Cinnamon

      1    (14 oz) can crushed

           -pineapple, divided
      3    Eggs

  1 1/2 c  Oil

      2 c  Mashed ripe bananas (about

           -6)
  1 1/2 c  Walnuts, chopped

      2 ts Vanilla

           Icing:
    1/3 c  Crushed pineapple, well

           -drained
    1/4 c  Margarine, softened

      3 c  Sifted icing sugar

      2 tb To 3 tb pineapple juice

  Cake:
  Cake:
  COMBINE first 5 dry ingredients in large bowl.  Measure 1 cup undrained
  pineapple.  Reserve rest for icing.  Add measured pineapple and remaining
  ingredients to bowl.  Stir just until thoroughly combined. Turn into
  greased and floured 10" tube pan.  BAKE at 350 F for 70 to 80 minutes, or
  until cake tester comes out clean.  COOL on rack 20 min.,then remove from
  pan and cool completely.
  Icing:
  DRAIN reserved pineapple well.  BEAT margarine, icing sugar and pineapple
  juice together until smooth.  Fold in pineapple.  Spread on top and side of
  cake. Servings: about 12