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  1. 1/2 cup (1 stick) butter
  2. 2 large eggs
  3. 2 3/4 cups all-purpose flour
  4. 2 1/2 teaspoons baking powder
  5. 1 teaspoon salt
  6. 1 can (15 1/4 oz.) pineapple tidbits in juice, undrained
  7. 1/2 cup buttermilk
  8. 1 1/4 cups (7.5 oz.) granulated sugar
  9. 2/3 cup mashed banana
  10. 1 teaspoon vanilla extract
  11. 1 1/4 cups NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
  12. 1/2 cup chopped walnuts, toasted, divided
  13. 1 1/2 cups chopped fresh strawberries
  14. 1 cup chopped banana
CHOCOLATE GLAZE (recipe below)
    1. ALLOW butter and eggs to stand at room temperature for 30 minutes. Grease and lightly flour a 12-cup Bundt pan.
    2. PREHEAT oven to 350° F.
    3. COMBINE flour, baking powder and salt in medium bowl. Drain pineapple tidbits, reserving 1/4 cup juice. Combine reserved pineapple juice and buttermilk in small bowl.
    4. BEAT butter in large mixer bowl on medium to high speed for 30 seconds. Gradually add sugar, a 1/4 cup at a time, beating on medium speed until well combined. Add eggs, mashed banana and vanilla extract; beat well. Alternately add flour mixture and buttermilk mixture, beating on low speed after each addition just until combined. Stir in morsels and 1/4 cup of the walnuts. Gently fold in drained pineapple tidbits, strawberries and banana. Spread batter into prepared pan.
    5. BAKE for 60 to 65 minutes or until a wooden pick inserted near center comes out clean. Cool cake in pan on wire rack for 20 minutes. Remove from pan; cool completely on wire rack. Drizzle cake with Chocolate Glaze and sprinkle with remaining 1/4 cup walnuts. Cover; refrigerate at least 2 hours before serving.
    1. HEAT 3/4 cup NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels, 3 tablespoons butter and 3 tablespoons light corn syrup in small saucepan over low heat, stirring until chocolate melts and mixture is smooth. Use immediately.