Provincial Pineapple-Banana Bundt Cake
Prep time
Cook time
Total time
Serves: 24 (1¼-inch-thick) slices
  • 1 cup chopped pineapple
  • 2 cups white whole wheat flour
  • 2 teaspoons baking soda
  • ½ teaspoon fine sea salt
  • ½ cup coconut sugar (can sub brown sugar)
  • ⅓ cup dairy-free buttery spread
  • 4 ripe bananas, mashed (about 1⅓ cups)
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • ½ cup plain dairy-free yogurt
  • ⅓ cup powdered sugar
  1. Preheat your oven to 350°F and grease a 12-cup bundt pan.
  2. Purée the pineapple in a food processor or blender for 1 minute, or until some small pieces remain.
  3. In a medium bowl, whisk together the flour, baking soda, and salt.
  4. In a mixing bowl, beat the sugar and buttery spread with a mixer on medium speed for 2 minutes, or until light and fluffy. Add the bananas, eggs, vanilla extract, and ½ cup pineapple. Beat for 1 minute or until incorporated. Reduce the mixer speed to low, alternately add the yogurt and flour mixture, and beat 1 minute or until incorporated.
  5. Transfer the cake batter to you prepared bundt pan, and even it out.
  6. Bake the cake for 55 minutes or until a toothpick inserted in the center comes out with a few small crumbs. Let the cake cool completely in the pan on a wire rack.
  7. In a medium bowl, whisk together the powdered sugar and remaining ½ cup pineapple. Drizzle it over the cake.
Banana Swap: For a twist, substitute the bananas in this recipe with black (very ripe) plantains. Plantains also pair well with tropical fruits like pineapple.
Pineapple Swap: In a pinch, you can substitute about 1 cup crushed pineapple from a can.
Nutrition Information
Serving size: 1 slice Calories: 98 Fat: 3g Saturated fat: 1g Trans fat: 0 Carbohydrates: 17g Sugar: 7g Sodium: 172 Fiber: 2g Protein: 3g Cholesterol: 16mg
Recipe by Go Dairy Free at