Dairy-Free Pineapple Banana Bundt Cake Recipe (Healthy & Delicious!)

Step up your banana bread game with this dairy-free pineapple banana bundt cake. It’s infused with fruit for natural sweetness, flavor, and nutrition. We like a slice with tea or coffee in the afternoon, but this “coffee cake” is also a wonderful brunch treat that’s relatively low in sugars.

Pineapple Banana Bundt Cake that’s Healthy Enough for Breakfast

This recipe was inspired by Disney and Pixar’s Ratatouille, and shared with us by the Chefs at Dole. For the past year or so, Disney and Dole have been teaming up to encourage healthier eating for families. And that doesn’t mean no dessert! This pineapple banana bundt cake is just lightly sweetened, but packed with fruit and whole grains for a natural treat.

Please note this recipe calls for “white whole wheat flour.” This is actually whole grain wheat flour, but a lighter grind than traditional wheat flour. It’s sold at most major grocery stores – I’ve spotted it for a good price at Target – and online via affordable stores like Nuts.com. You can substitute whole wheat pastry flour, if that’s what you have available. Regular whole wheat flour will also work, but the results are just a little denser and heartier. And of course, you can use all-purpose flour for a lighter, more dessert-like cake.

Special Diet Notes: Pineapple Banana Bundt Cake

By ingredients, this recipe is dairy-free / non-dairy, nut-free, peanut-free, optionally soy-free, and vegetarian.

For egg-free and vegan cake, you can substitute 6 tablespoons (generous 1/3 cup) aquafaba for the eggs.

Provincial Pineapple-Banana Bundt Cake

Total time

1 hour 15 mins

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

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.

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.

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