Makeover Hummingbird Cake

Name: Makeover Hummingbird Cake
Ingredients: 2 cups mashed ripe bananas (3 to 4 medium); 1 can (8 ounces) unsweetened crushed pineapple, drained; 3/4 cup unsweetened applesauce; 1/3 cup canola oil; 2 eggs; 1-1/2 teaspoons vanilla extract; 3 cups all-purpose flour; 1-1/2 cups sugar; 1 teaspoon salt; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/2 cup chopped walnuts; 1 package (8 ounces) reduced-fat cream cheese; 1/3 cup reduced-fat butter; 3 cups confectioners' sugar; 1 teaspoon vanilla extract; 1/2 cup chopped walnuts

17 ingredients

3 steps

Ingredients

2 cups mashed ripe bananas (3 to 4 medium)
1 can (8 ounces) unsweetened crushed pineapple, drained
3/4 cup unsweetened applesauce
1/3 cup canola oil
2 eggs
1-1/2 teaspoons vanilla extract
3 cups all-purpose flour
1-1/2 cups sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 cup chopped walnuts
1 package (8 ounces) 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 banana mixture until blended. Stir in walnuts.
2

Pour into a 15x10x1-in. baking pan coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
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.