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

1. Preheat oven to 350°F; spray a 12-cup Bundt pan with nonstick cooking spray. 
2. Purée pineapple in a food processor on high 1 minute or until some small pieces remain. Makes about 1 cup.
3. 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.
4. 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.
5. Whisk powdered sugar and remaining ½ cup pineapple in a medium bowl; drizzle over cake. Cut cake into 24 (1¼-inch-thick) slices.

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