Strawberry Banana Bundt
1/2 cup Earth Balance--softened
1/2 cup sugar--divided
1/4 cup brown sugar
1/4 cup honey
1 tablespoon vanilla extract
2 ripe bananas--mashed
1 60z. container strawberry banana Greek yogurt
2 cups fresh strawberries--chopped
2 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/3 cup salted macadamia nuts--finely chopped
*Pre-heat oven to 350 degrees F. Butter bundt pan; set aside.
*Whisk flour, baking powder, baking soda, cinnamon, salt, and nuts. Set aside. Beat butter, 1/4 cup sugar, brown sugar, and honey until fluffy. Beat in vanilla. Beat in one egg at a time. Beat in mashed banana.
*Add 1/2 of dry ingredients to wet mixture. Mix until fully incorporated. Mix in yogurt. Mix in remaining dry ingredients until fully incorporated. Toss strawberries with remaining 1/4 cup of sugar. Fold sugar-coated strawberries into the cake batter.
*Add the cake batter to the prepared bundt pan. Tap the pan on the counter to release air bubbles. Bake on the center rack of the oven for 45-55 minutes or until the center of the cake is set. Cool the cake in the pan for 10 minutes. Un-mold the cake and let cool completely. Serve as is, or with strawberry glaze and whipped cream.
3/4 cup powdered sugar
1 cup fresh strawberries--pureed
*Puree strawberries (and then stick your head in the blender and inhale! It's ok... it's legal!).
*Sift powdered sugar into bowl. Whisk in strawberry puree. Drizzle over cake.