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ALLOW butter and eggs to stand at room temperature
for 30 minutes. Grease and lightly flour a 12-cup
Bundt pan.
PREHEAT oven to 350° F.
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.
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.
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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.
FOR CHOCOLATE GLAZE-
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.
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