Yum Peaceful Cooking: Strawberry Banana Bundt

Monday, April 4, 2011

Strawberry Banana Bundt

Have you ever adapted a recipe from somewhere, albeit a cookbook, hand me down, internet, magazine....made your adjustments and then lost the recipe?

Ya...that's real fun!

I searched for almost 2 hours through the history on my computer....checked photo dates to make sure I was looking at the right history date....I googled what I thought I may have googled when I first thought of this recipe.

No where.

I started looking through magazines and cookbooks.


Then one morning as I was cleaning up my kitchen and removed the bread cookbook from the stand, I found some papers behind the book. TA DA!!!! There it was! Plain as day. Printed. I had found my recipe with my notes of what I had altered!!!


Although I feel awful because I have NO idea where I found the recipe, originally. Or even when I printed it out. Kudos are due to someone out there......somewhere. Someone out there went to some trouble to type up this recipe and share it. And I have no idea who.

Well....let's just give kudos to everyone one of you! (that way I've covered all my bases)

You know this has got to be good. If it hadn't turned out so delicious, I wouldn't have spent so much time looking for the lost recipe. It's a cross between a quick bread and a cake. It's not as light as cake but it's not as dense as quick bread. The original recipe called it a pound cake but I don't think it belongs in that category either.

Strawberry Banana Bundt
Printable Version

1 cup softened butter
1 1/2 cups sugar
4 eggs
1/2 cup mashed, overly ripe (aka brown) bananas
1/2 cup mashed strawberries
2 1/2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoons salt
1/4 teaspoon ground nutmeg
1 teaspoon vanilla
1/2 cup buttermilk
2 teaspoons lemon zest

Preheat the oven to 350' F. Grease a 12 cup bundt pan.

Cream the butter in a large bowl with your electric mixer. Gradually add the sugar, beating at low speed. Once the sugar has been fully incorporated, increase the speed to high and beat until pale and fluffy.

Add the eggs one at time, beating well and scraping down the bowl after each egg. Once all the eggs have been added, continue beating until smooth and even more pale.

Beat in the strawberries and bananas.

Sift together the flour and baking powder and nutmeg. Combine the buttermilk and vanilla. Turn the electric mixer down to low. Alternating between the flour and the buttermilk, add 1/3 flour, then 1/3 buttermilk until all the flour and buttermilk are fully incorporated.

Stir in the lemon zest.

Pour the batter into the prepared bundt pan. Bake for 80 minutes or until a toothpick inserted, comes out clean.

Allow to cool on a rack for 20 minutes. Remove from pan and allow to continue to cool completely.

While your bundt is cooling, make your favorite glaze to pour over the top. I chose a chocolate glaze.

There's something extremely satisfying about a strawberry, banana, chocolate combo.

If you want to really take this baby over the top....get out some frozen strawberries.

Yes!!! I said frozen strawberries. There is a time and place for them. Like...now. When you want all those yummy juices to be soaked up by something sweet....pound cake, angel food cake, shortbread. This is the perfect time and place for frozen strawberries.

And....wait for it.....

Wait for it.....

WAIT for IT..................

Whipped Cream!

Now you're talkin' MY language!!

This is my entry for this weeks Hearth and Soul Hop-Volume 42!


  1. OMG! YES! I do this ALL THE TIME!!! Currently I can't find what recipe I used to make my homemade cavatelli! I even made it twice. It's driving me nuts because I'd like to post it already.

    The bundt cake sounds lovely! Can't see the pics lately when I check this from work. I'm sure it's gorgeous!

  2. Hello.. I am looking for a new cake recipe to try out. I need a cake this Saturday. Thanks a lot for sharing. I am your new follower. I hope you could come and visit my blog www.cookiedropletsetcbymarelie.com

  3. LOL Danielle! I do that all the time! Well, I used to do it more, but then I got this blue folder and whenever I work on recipes or alterations I put them in there. It might be tiny scraps of paper or typed stuff but it goes in there because I have certainly lost tons of stuff and even had photographs of recipes completed and couldn't find the recipe! Now, for your luscious strawberry bundt. Oh drool!!! This cake looks so super yummy and I can't wait for strawberry season around here to try it! Thanks so much for sharing it on the hearth and soul hop! All the best, Alex

  4. I'm always doing that too. This cake is so tempting, I wish I had a slice right now.

  5. strawberry banana cake...drool, drool, and more drool. I love it!

  6. OMG, this looks delicious! Love anything using bananas and strawberries...and whipped cream. Yum!

  7. This sounds fantastic! I love the combination of strawberries and bananas. And you can never go wrong adding chocolate and whipped cream. :) Thanks for sharing this delightful recipe with the Hearth and Soul Hop.

  8. Hi

    I was wondering how could I use frozen strawberries in the cake batter.

  9. Jackie...I believe this particular time I did use frozen strawberries. I just drained off the juice.

  10. mmm...that looks divine! and whipped cream is always a plus in my book!

    i modify recipes all the time. and yes, it's totally frustrating when you lose track of where you wrote down the changes!

    great blog - i'm your newest follower.



  11. Love PB and Chocolate frosting! Made strawberry cupcakes - now must try your strawberry cake!

  12. strawberries are way too ignored when it comes to baked goods. they pair with bananas so seamlessly--well done, danielle!

  13. G'day~ I have just baked this recipe and mouth watering at the moment waiting to try it! just a quick add to 'adjustments'. For anyone Down Unda like me, I baked it for only 35 minutes and it was just right. Recommend watching it closely and not relying solely on the clock. Would depend on your particular appliance as well.

    From Pamela in Oz

  14. Hi Pamela, I hope you enjoy it! Those are very good recommendations. Thanks :)

  15. I changed this recipe to make a pound cake for a restaurant that I service. It was a hit. I used a cream cheese icing with banana cream pudding added to top it off.


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