3 Cups all-purpose flour
2 Cups sugar
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1 C chopped almonds
3 eggs
1 1/2 Cups vegetable oil
1 tsp. almond extract
2 Cups chopped firm ripe bananas
1 8 oz can crushed pineapple 

Cream Cheese Frosting
1 8 oz. cream cheese
1/2 C butter/marg.
1 pound confectioner's sugar
1 Tbsp instant choc.

Mix and sift flour, sugar, baking soda, salt & cinnamon; stir in 
almonds.  Beat eggs slightly, combine with oil, almond extract, 
bananas and undrained pineapple.  Add to dry ingredients; mix 
thoroughly but do not beat.  Spoon into will greased 10" tube pan.  
Bake at 325 degrees for 1 hr 20-25 min.  Remove from the oven; let 
stand 10-15 min; invert on wire cake rack; remove pan. Cool 
thoroughly before frosting.

For frosting:  soften cream cheese and butter to room temperature.  
Cream together with confectioner's sugar and instant chocolate.
Place cooled cake on cake plate, frost top and sides.  Store in 
refrigerator until ready to serve.