Low Sodium. Makes 16 servings.

1/2 c. Crisco shortening
1 3/4 c. sugar
2 eggs
1 egg white
1/2 c. skim milk
1 1/2 tsp. vanilla
1 c. mashed banana (about 2 med.)
1 can (8 oz.) crushed pineapple in unsweetened pineapple juice, undrained
3 c. all-purpose flour
1 1/4 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. salt (optional)
1 tbsp. finely chopped pecans

1. Heat oven to 350 degrees F. Grease and flour 10 inch tube cake pan.

2. For cake: Combine Crisco and sugar in large bowl. Beat at medium speed of electric mixer until blended. Add eggs and egg white. Beat until light and fluffy. Add milk, vanilla, banana and pineapple with juice. Beat at low speed until mixed (batter may appear slightly curdled).

3. Combine flour, cinnamon, baking soda and salt (if used) in separate bowl. Gradually add to creamed mixture. Beat at low speed until mixed. Pour into pan. Sprinkle with nuts.

4. Bake at 350 degrees F. for 1 hour 10 minutes, or until wooden pick inserted near center comes out clean. Cool in pan 25 minutes. Remove form pan. Cool completely on wire rack.