Makeover Hummingbird Cake

From Taste of Home's Healthy Cooking magazine, Oct/Nov 2010. Looks delicious!

• Ready In: 55 mins
• Serves: 24

Ingredients

• 2  cups  ripe bananas, mashed
• 1 (8 ounce) can  unsweetened crushed pineapple
• 3⁄4 cup unsweetened applesauce
• 1⁄3 cup canola oil
• 2  eggs
• 1 1⁄2 teaspoons vanilla extract
• 3  cups flour, all purpose
• 1 1⁄2 cups sugar
• 1  teaspoon salt
• 1  teaspoon baking soda
• 1  teaspoon ground cinnamon
• 1⁄2 cup  chopped walnuts

• Icing

• 1 (8 ounce) package  reduced fat cream cheese
• 1⁄3 cup  reduced fat butter
• 3  cups  confectioners sugar
• 1  teaspoon vanilla extract
• 1⁄2 cup  chopped walnuts

Directions

1. In a large bowl, beat the first six ingredients until well blended. In another bowl, combine the flour, sugar, salt, baking soda and cinnamon; gradually beat into the banana mixture until blended. Stir in walnuts.
2. Pour into a 15-in. x 10-in. x 1-in baking pan coated with cooking spray. Bake at 350 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire reack.
3. For icing, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners sugar and vanilla; beat until smooth. Spread over cake. Sprinkle with walnuts. Refrigerate leftovers.