Hummingbird Cake


3 to 4 medium ripe bananas, smashed
1 8-ounce can unsweetened crushed pineapple, drained
3/4 cup unsweetened applesauce
1/3 cup canola oil
2 large eggs
1-1/2 teaspoons vanilla extract
3 cups all-purpose flour
1-1/2 cups granulated sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 cup chopped walnuts

Icing ingredients
1 8-ounce package cream cheese
1/3 cup unsalted butter
3 cups confectioners’ sugar
1 teaspoon vanilla extract
1/2 cup chopped walnuts

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 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted near 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.



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