Strawberry-Banana Bundt Cake

Strawberries and bananas come together in this delicious bundt cake recipe. Like everything baked in a bundt pan, it looks a little bit extra special, but that fruity combination makes it even better.

The cake is moist, yet dense, and bursting with that perfect combination of strawberries and bananas. It’s perfect for so many occasions, from a holiday dinner to an afternoon tea party to a backyard barbecue.

Strawberries and Bananas: A Classic Flavor Combo

There is a reason some flavors are just classics. Peanut butter and jelly. Chocolate and marshmallows. Steak and eggs. And strawberries and bananas (the key to this bundt cake).

With two cups of fresh strawberries, this cake packs a punch of sweet summery flavor into every bite. The ripe banana adds both a natural sweetness and lends to the texture, keeping every bite irresistibly moist. The freeze-dried crushed strawberries on top of the glaze add a great pop of color

Ingredients

The ingredients needed for this strawberry banana bundt cake are very common. You might just need to pick up some berries, bananas, and cream.

• Unsalted butter – You’ll need 1 cup at room temperature for the cake, and another 4 tablespoons melted for the vanilla glaze.
• Sugar
• Eggs – It’s best if they’re at room temp as well.
• Pure vanilla extract – A little for the cake and a little for the glaze.
• Bananas – Plan on two large bananas to get the 1 cup needed once they’re mashed.
• Sour cream – It adds a little extra flavor and richness to the cake.
• Flour – Use all-purpose flour or 1:1 gluten-free flour – either will work.
• Baking soda
• Strawberries – Fresh strawberries go into the cake. Don’t use frozen as it will get too wet. Some freeze-dried, crushed strawberries make a beautiful topping.
• Powdered sugar – The sweetener for the glaze.
• Heavy cream – Used in the glaze.

How To Make Strawberry-Banana Bundt Cake

1. Prep the oven and pan: Preheat your oven to 350°F and prepare your 12-cup bundt pan with nonstick baking spray.
2. Mix wet ingredients: Beat the butter and sugar for 5 minutes, until fluffy. Add in your eggs and ripe banana.
3. Finish the cake batter: Mix the dry ingredients in a separate bowl, then combine everything. Fold in the strawberries and pour the batter into the pan.

4. Bake: Bake the cake for 55-65 minutes. You want the top to be golden brown and a toothpick to come out clean. Let the cake cool, then turn it out onto a wire rack to cool completely.
5. Glaze and serve: Once the cake is completely cool, whisk together the glaze ingredients. Pour it over the cake and sprinkle crushed freeze-dried strawberries on top.

How to Measure Bananas

We’ve all made banana bread or seen recipes that call for half a cup or a cup of bananas. But how much do you actually need when it comes to measuring bananas themselves?

When it comes to measuring bananas, a recipe can state whether it’s chopped or mashed, as in most banana bread recipes. However, they both measure slightly differently! Keep in mind that when adding bananas to a recipe, more bananas don’t equal more flavor. Instead, it could leave you with a dense or mushy finished product. Instead, you want to use the ripest bananas possible for the most intense banana flavor. 

Looking for more recipes to use your bundt pan? Make sure you check out my recipe for Gluten Free Decadent Apple Sorghum Bundt Cake. Now let’s get baking!

Strawberry Banana Bundt Cake

Danielle Cochran

Strawberry Banana Bundt Cake is a soft, moist cake made with ripe bananas and fresh strawberries for a simple, balanced fruity flavor. It bakes up tender with a slightly dense crumb and works well for brunch, dessert, or an easy make-ahead treat to share.

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Cooling Time 30 minutes mins

Course Cakes, Dessert

Cuisine American

Servings 12

Calories 575 kcal

Equipment

• bundt pan
• Mixing bowls
• Measuring Cups
• Measuring spoons

Video

Ingredients

  

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For the Cake:

• 1 cup unsalted butter (room temperature)
• 1 1/2 cups sugar
• 3 large eggs
• 2 teaspoons pure vanilla extract
• 1 cup mashed bananas (about 2 large bananas)
• 1 cup sour cream
• 3 cups all-purpose flour (or 1:1 gluten-free flour)
• 2 tablespoons baking soda
• 1 teaspoon salt
• 3 cups fresh chopped strawberries (not frozen)

For the Vanilla Glaze:

• 4 tablespoons unsalted butter (melted)
• 2 cups powdered sugar
• 1 teaspoon pure vanilla extract
• 3 tablespoons heavy cream

Optional Topping:

• 1/2 cup freeze-dried strawberries (crushed)

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Instructions

 

• Preheat the oven to 350°F. Butter a 12-cup bundt pan well.
• In a large mixing bowl, beat the butter and sugar on high for about 5 minutes, until light and fluffy.
• Mix in the eggs and vanilla extract.
• Add the mashed banana and sour cream and mix until combined.
• In a separate bowl, whisk together the flour, baking soda, and salt.
• Add the dry ingredients to the wet ingredients and mix just until incorporated.
• Fold in the chopped fresh strawberries.
• Spoon the batter into the prepared Bundt pan and smooth the top. Bake for 55–65 minutes, or until a toothpick inserted near the center comes out clean.
• Let the cake cool in the pan for 30 minutes, then carefully turn it out onto a cooling rack to cool completely.
• To make the glaze, whisk together the melted butter, powdered sugar, vanilla extract, and heavy cream until smooth.
• Pour the glaze over the cooled cake. Sprinkle crushed freeze-dried strawberries on top, if using.

Notes

• Use fresh strawberries only. Frozen strawberries can release too much moisture and make the cake too wet.
• Make sure the cake is fully cooled before adding the glaze so it sets instead of melting into the cake.

Nutrition

Serving: 12slicesCalories: 575kcalCarbohydrates: 92gProtein: 6gFat: 22gSodium: 930mgFiber: 3gSugar: 58g

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