Hummingbird Cake

Adapted from Johnson & Wales Chef's Choice Class

3 cups flour

2 cups sugar

1/2 tsp salt

2 tsps baking soda

1 tsp cinnamon

3 eggs

3/4 cup canola oil

3/4 cup applesauce

1-1/2 tablespoons vanilla

1 cup canned unsweetened pineapple, crushed

4 bananas, mashed

Preheat oven to 350. Spray a 9 x 13 cake pan with cooking spray.

Sift together flour, sugar, salt, baking soda, and cinnamon.

Whisk in eggs, oil, and applesauce until dry ingredients are moistened.

Add in pineapple with all of its juice & vanilla. Mix thoroughly.

Add in bananas, mix.

Spread evenly in prepared cake pan.

Bake 30-35 minutes or until a cake tester inserted in the middle of the cake comes out clean.

*Note* Recipe calls for 1 cup chopped pecans. I left these out because I was making it for young kids.