Banana Raspberry Bundt Cake, oh my!! If you’ve been #covidbaking this past year then you know that Banana Bread has been the unofficial snack of the pandemic. But if you’re like me, you’re probably getting a little tired of making the same-old-same-old.
So, let’s give it a facelift!
This Banana Raspberry Bundt Cake takes that tired Banana Bread to the next level with a pop of flavour your family will love. Plus, using only one bowl makes pulling it together and cleaning up easy. And who doesn’t love easy cleanup?!?
What Makes this Banana Raspberry Bundt Cake Special
What I love most is that it’s not super sweet, relying instead on tart raspberries to add something special. Instead of a loaf pan, I used a fluted bundt pan to give it a new shape and the bursts of red raspberry throughout gives it a really pretty look. I added an icing-sugar drizzle on top and coloured it with a bit of red food dye to give it a Valentine’s Day feel. My husband claims it’s the BEST Banana Bread he’s ever had, which made this little baker’s heart swell 🥰
For this recipe, I used a combination of Crisco and Butter. Like with my Flakiest Flaky Pie Crust EVER Recipe I find that the combination yields a better outcome. Crisco has a higher melting point than butter so the end result tends to be fluffier. You can read more about the difference between Crisco and Butter here. At the end of the day, many people use both interchangeably so it’s really a matter of personal preference and experimenting to see which you prefer.
Banana Raspberry Bundt Cake
Ingredients
- 2 Cups Mashed, Ripe Banana Approx. 2-3 bananas
- 2 Cups Frozen Raspberries
- 2 1/4 Cups Flour
- 3/4 Cup Sugar
- 1/4 Cup Crisco You can substitute the Crisco for butter if you'd prefer.
- 1/4 Cup Melted Butter
- 2 1/2 Tsps Baking Powder
- 1/2 Tsp Baking Soda
- 1/2 Tsp Salt
- 1 Tsp Vanila Extract
- 2 Eggs
- 1 1/2 Cups Icing Sugar
- 3-5 Tbsps Heavy Cream You can use Milk as well but I find cream makes a richer icing.
- 2-4 Drops Food Colouring (Optional)
Instructions
- Preheat oven to 375 degrees.
- In a large bowl, mash bananas.
- In the same bowl, add all the remaining ingredients EXCEPT the raspberries.
- On low setting, mix the ingredients with an electric mixer for approximately one minute until all the ingredients are combined. The low setting will keep your dry ingredients from flying out of the bowl so don't skip this step!
- Once all the ingredients are combined, turn the mixer up to medium and mix for about 3-5 minutes until the batter is completely smooth.
- Add raspberries and gently fold into the mixture.
- Coat your bundt pan with a light spray of cooking oil.
- Pour batter into your bundt pan and smooth it out so it's evenly distributed. I like it give it a couple of bangs on the counter to get any air bubbles out.
- Bake for approximately 50 minutes. Check doneness by inserting a toothpick into the cake. If the toothpick doesn't come out clean, bake for an additional 5 minutes then check again.
- Once your cake has cooled completely and has been removed from the pan, you can mix your icing together. In a small bowl, add the icing sugar then add cream 1 Tbsp at a time until you've reached the desired thickness. Mix between tablespoons. Add food colouring if desired. I found 4 Tbsps gave me a rich, thick icing that didn't run like crazy over the edges of the cake.
If Raspberries are not your thing, there are a number of substitutes that would work equally as well. Instead of Raspberries, you could use any of the following or rely on your imagination:
- Chocolate Chips
- Walnuts
- Your favourite Frozen Berries
- Toffee Chips
- Shredded Coconut
If you’re not a cake lover, check out “C” is for Cookie Recipe where I share my special chocolate chip recipe and reveal its secret ingredient!
I’d also love to hear from you… do you have a recipe you’ve been loving and would like to share? Let us know in the comments below!
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