Strawberry Banana Bundt

Strawberry Banana Bundt


1/2 cup Earth Balance--softened

1/2 cup sugar--divided

1/4 cup brown sugar

1/4 cup honey

2 eggs

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.

Strawberry Glaze:

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.