Preheat oven to 350 degrees, Coat a 9×13-inch baking pan with cooking spray and dust lightly with flour.
- In mixing bowl whisk together 1 cup all-purpose flour, 1 cup whole-wheat flour, ½ teaspoon salt, 1½ teaspoons baking soda and 1 teaspoon cinnamon.
- In another bowl beat together 3 mashed bananas, 3 eggs, ½ cup vegetable oil, 1 cup sugar, 1 cup granulated Splenda No Calorie Sweetener, 1 (8-ounce) can crushed pineapple in its own juice and 1½ teaspoons vanilla extract. Gradually add the flour mixture to the liquid ingredients; mix well. Add 1/3 cup chopped walnuts.
- Pour batter into prepared baking pan, smoothing out evenly.
- Bake for 50-60 minutes or until a toothpick inserted in the center of the cake comes out clean. Remove from oven and cool.
(Recipe Source: Diabetes Self-Management magazine, Fall 2011).