- 3 cups all-purpose flour
- 1 3/4 cup sugar
- 1 teaspoon fine sea salt
- 1 teaspoon baking soda
- 1 1/2 teaspoon ground cinnamon, divided
- 3 eggs, lightly beaten
- 3/4 cup unsweetened applesauce
- 1 cup canola oil
- 1 tablespoon vanilla extract, divided
- 1 cup canned crushed pineapple, with its own juice
- 2 cups toasted pecans, chopped
- 2 cups chopped bananas
- 2 cups powdered sugar
- 3 tablespoons lowfat milk
Combine flour with sugar, salt, baking soda and 1 teaspoon of the cinnamon in a large bowl; set aside. In a separate bowl, beat eggs with applesauce, oil, 2 teaspoons of the vanilla and pineapple until well combined. Add egg mixture to flour mixture and stir well. Fold in pecans and bananas, then transfer batter to the prepared baking dish. Bake for 50 to 60 minutes, or until done when tested in the center with a toothpick. Allow the cake to cool completely.
Put powdered sugar, remaining 1/2 teaspoon cinnamon, remaining 1 teaspoon vanilla and milk into a large bowl and whisk until combined. Pour glaze over cake and use a rubber spatula to spread it out evenly across the entire top of the cake. Set aside so that glaze hardens slightly, then cut cake into pieces and serve.
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