Tropical Delight Hummingbird Cake

Found in Healthy Cooking magazine. The first change I made was not to frost this cake just to help with calories and fat content and instead I dusted it right before serving with some powdered sugar. The recipe uses applesauce in place of much of the oil and a smaller amount of sugar and walnuts in standard Hummingbird Cakes. These cakes are a very popular staple in Southern USA states. (I have included their take on a cream cheese frosting in the Directions only - in case you want to use that instead of the powdered sugar).

• Ready In: 50 mins
• Serves: 24
• Yields: 1 cake

Ingredients

• 3 -4  medium  sized bananas, mashed to equal two cups
• 1 (8 ounce) can  crushed unsweetened pineapple, drained
• 3⁄4 cup unsweetened applesauce
• 1⁄3 cup canola oil
• 2  eggs
• 1 1⁄2 teaspoons vanilla extract
• 3  cups flour
• 1 1⁄2 cups sugar
• 1  teaspoon salt
• 1  teaspoon baking soda
• 1  teaspoon ground cinnamon
• 1⁄2 cup walnuts, chopped
•  confectioner's sugar (see recipe notes) (optional)

Directions

1. In a large bowl, beat the bananas, crushed & drained pineapple, applesauce, oil, eggs and vanilla until well blended.
2. In another bowl, combine the flour, sugar, salt, baking soda and cinnamon.
3. Gradually beat the flour mixture into the creamed mixture until blended.
4. Hand stir in the walnuts.
5. Pour into a 15x10x1-inch baking pan coated with cooking spray.
6. Bake at 350F for 25-30 minutes or until toothpick test comes out clean.
7. Cool completely on a wire rack.
8. Before serving I dust each piece with a bit of sieved confectioner's sugar (powdered sugar). The original recipe called for a Cream Cheese Frosting. To make this: in a large bowl, beat 1 package (8 oz) of reduced fat cream cheese with 1/3 cup reduced fat butter until fluffy. Add 3 cups confectioner's sugar and 1 tsp vanilla and beat more until smooth. Spread this over the cake and sprinkle with an extra 1/2 cup chopped walnuts. If you use the frosting you will need to refrigerate this cake!