Name: low-sugar hummingbird cake
Ingredients: 3 cups flour (I use a mix of all-purpose + whole-wheat); 1 teaspoon baking soda; 1 teaspoon salt; 1 cup sugar; 2 teaspoon ground cinnamon; 3 large eggs, beaten; 1/2 cup vegetable oil; 1/2 cup applesauce, unsweetened (those individual cups work perfectly); 2 teaspoons vanilla extract; 1 (8-ounce) can crushed pineapple, undrained; 1 cup chopped pecans; 2 cups ripe bananas, chopped (about 3 medium bananas)

low-sugar hummingbird cake

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Author: Charity

Ingredients

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3 cups flour (I use a mix of all-purpose + whole-wheat)
1 teaspoon baking soda
1 teaspoon salt
1 cup sugar
2 teaspoon ground cinnamon
3 large eggs, beaten
1/2 cup vegetable oil
1/2 cup applesauce, unsweetened (those individual cups work perfectly)
2 teaspoons vanilla extract
1 (8-ounce) can crushed pineapple, undrained
1 cup chopped pecans
2 cups ripe bananas, chopped (about 3 medium bananas)

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Instructions

Preheat oven to 350 degrees F. Prepare pan (either 2 round cake pans or one large sheet pan/shaped pan like ours) with butter and flour.
Mix dry ingredients (flour, baking soda, salt, sugar and cinnamon).
Add applesauce, eggs and oil, mixing until just incorporated.
Fold in vanilla, pineapple, pecans and bananas.
Pour into pan(s) and bake. Round cake pans: 25-30 minutes. Sheet pan: 45-50 minutes. Test with a toothpick; if it comes out clean the cake is done. Remove and let cool before frosting.

Find it online: https://foodlets.com/2015/06/03/low-sugar-hummingbird-cake/