Provincial Pineapple-Banana Bundt Cake
Ingredients
- Nonstick cooking spray
- 1 cup chopped DOLE® Pineapple
- 2 cups white whole wheat flour
- 2 teaspoons baking soda
- ½ teaspoon fine sea salt
- ½ cup coconut sugar
- ⅓ cup natural buttery spread with olive oil
- 4 ripe DOLE® Bananas, peeled and mashed (about 1⅓ cups)
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup plain nonfat Greek yogurt
- ⅓ cup powdered sugar
Directions
- Preheat oven to 350°F; spray a 12-cup Bundt pan with nonstick cooking spray.
- Purée pineapple in a food processor on high 1 minute or until some small pieces remain. Makes about 1 cup.
- Whisk flour, baking soda and salt in a medium bowl. Beat sugar and buttery spread in a large bowl, with mixer on medium speed, 2 minutes or until light and fluffy; add bananas, eggs, vanilla extract and ½ cup pineapple. Beat 1 minute or until incorporated; reduce speed to low. Alternately add yogurt and flour mixture, and beat 1 minute or until incorporated, scraping bowl occasionally.
- Transfer cake batter to prepared pan; bake 55 minutes or until toothpick inserted in center comes out with a few small crumbs. Cool cake completely in pan on wire rack.
- Whisk powdered sugar and remaining ½ cup pineapple in a medium bowl; drizzle over cake. Cut cake into 24 (1¼-inch-thick) slices.