Pineapple Coffee Cake

Pineapple Coffee Cake 3 eggs, beaten 2 cups granulated sugar 1 tsp salt 8 oz crushed pineapple with juice 1 tsp cinnamon 1 1/2 tsp pure vanilla extract 1 1/2 cups oil 3 cups all-purpose flour 1 tsp baking soda 2 cups bananas, very ripe, sliced 1/2 cup walnuts, chopped First, preheat oven to 325 degrees. Spray a 9" x 13" cake pan with non-stick cooking spray then set aside. Mix—don’t beat—the first 7 ingredients until well blended. Next, sift flour and baking soda into the bowl and fold gently until completely incorporated. Add bananas and nuts then stir just until combined. Transfer the batter into the prepared cake pan and bake 45 minutes before testing for doneness. When the center is firm and a cake tester comes out with a few moist crumbs attached, you’ll know it is done, about 50-55 minutes. Remove from oven, cool completely then slice and serve with a generous dusting of powdered sugar. Enjoy!