Light, moist hummingbird cake without all the oil

Dear Jeanne: This cake is one of my favorites, but it just has too much oil! What can I substitute for the oil?

— Pam W., Grand Prairie, Texas

Dear Pam: This is a moist cake, even without all the oil! I think you will be very happy with my revision.

HUMMINGBIRD CAKE

3 cups flour

2 cups sugar

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon cinnamon

2 cups mashed ripe bananas

1 1/2 cups oil

1 (8-ounce) can crushed pineapple

3 eggs

1 cup chopped nuts

Preheat oven to 350 F. Grease and flour a 10-inch tube pan or Bundt pan. In a bowl, sift the flour, sugar, soda, salt and cinnamon. Add remaining ingredients and stir until mixed. Bake one hour and 10 minutes. Very moist.

Makes 12 servings.

LIGHT HUMMINGBIRD CAKE

3 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon ground cinnamon

1 egg

2 egg whites

1 1/3 cups sugar

1/4 cup canola oil

2/3 cup low-fat buttermilk

1 teaspoon vanilla extract

2 cups mashed ripe bananas (about 2 large)

1 can (8 ounces) crushed pineapple in juice

1/4 cup chopped nuts, toasted (walnuts, pecans, almonds)