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.

Fail.

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!!!

Whew!

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!