Preheat your oven to 350°F and grease a 12-cup bundt pan.
Purée the pineapple in a food processor or blender for 1 minute, or until some small pieces remain.
In a medium bowl, whisk together the flour, baking soda, and salt.
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.
Transfer the cake batter to you prepared bundt pan, and even it out.
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.
In a medium bowl, whisk together the powdered sugar and remaining ½ cup pineapple. Drizzle it over the cake.
Notes
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.