Makeover Hummingbird Cake

• 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

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 350u0b0 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.

mashed ripe bananas, pineapple, unsweetened applesauce, canola oil, eggs, vanilla, allpurpose, sugar, salt, baking soda, ground cinnamon, walnuts, cream cheese, butter, sugar, vanilla, walnuts

Taken from www.tasteofhome.com/recipes/makeover-hummingbird-cake/ (may not work)