1 3/4 cups all-purpose flour
1 cup granulated sugar
1/2 cup unpacked brown sugar
1 tsp baking powder
1 tsp baking soda
1 cup crushed pineapple in juice
1/3 cup mashed banana (ripe!)
1 egg
2 egg whites
3/4 tsp vanilla
1/2 cup mini chocolate chips
1/3 cup chopped walnuts
1 tbsp all purpose flour

Preheat oven to 350

Combine flour, sugar, brown sugar, baking powder, and baking soda in a medium bowl. Mix well and set aside.

In a large bowl, blend together cushed pineapple (and juice), banana, egg, egg whites, and vanilla using an electric mixer on low speed. Do not over beat. Gradually add flour mixture and beat on medium-high speed until all flour has been incorporated.

In a small bowl, mix together chocolate chips, walnuts, and 1 Tablespoon flour. Fold into batter.

Spray an 8X8 inch baking pan with non-stick spray. Pour batter into pan. Bake for 40-45 minutes, until wooden pick inserted in center comes out clean. Let cake cool completely in pan. Cut into 12 pieces and store at room temperature in an air tight container.

(Note: You can also make this into cupcakes and bake for 20-25 minutes.)