Preheat oven to 350°F (175°C). Grease and flour a tube pan.

Sift together cake flour, sugar, soda, cinnamon, and salt in a large bowl.

In a separate bowl, cream together oil and sugar until well combined.

Add the dry ingredients to the wet ingredients, mixing until just combined.

Add eggs one at a time, mixing well after each addition.

Stir in crushed pineapple, nuts, mashed bananas, and vanilla extract.

Pour batter into the prepared tube pan.

Bake for 1 hour, or until a wooden skewer inserted into the center comes out clean.

Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.

Frost with cream cheese frosting (not specified, but typical for Hummingbird Cake).