Recipe: Hummingbird Cake (using applesauce, bananas, nuts, and pineapple)

HUMMINGBIRD CAKE

2 eggs
2 egg whites
3/4 cup unsweetened applesauce
1 1/2 teaspoons vanilla extract
3 cups unbleached or all-purpose flour
1 3/4 cups sugar
1 teaspoon baking soda
1/4 teaspoon salt
2 cups sliced bananas (about 2 medium bananas)
1/2 cup chopped pecans or walnuts
1 (8 ounce) can crushed juice-packed pineapple
3/4 cup sifted confectioners' sugar

Preheat the oven to 325 degrees Fahrenheit. Generously coat a Bundt pan with nonstick spray.

In a large bowl, using an electric mixer set on high speed, beat the eggs and egg whites for 1 minute, or until foamy. Beat in the applesauce and vanilla extract.

In another large bowl, combine the flour, sugar, baking soda, and salt. Add half of the flour mixture to the egg white mixture and beat on medium speed until combined. Add the remaining flour mixture and beat for 1 minute. Stir in the bananas and pecans.
Drain the pineapple, reserving 2 tablespoons of the juice for making the glaze. Stir the pineapple into the batter. Scrape into the prepared pan.

Bake for 60 to 65 minutes, or until a wooden pick inserted near the center comes out clean. Cool in the pan on a rack for 15 minutes. Loosen the edges of the cake by gently inserting a thin rubber spatula or knife around the sides and center. Invert the cake onto the rack and cool completely.

In a small bowl, whisk together the confectioners' sugar and the reserved 2 tablespoons pineapple juice. Drizzle the glaze over the cooled cake.

Serves 12
Source: More Healthy Homestyle Cooking: Family Favorites You'll Make Again and Again by Evelyn Tribole, M.S., R.D.