Banana Raspberry Bundt Cake

Tired of the same-old-same-old Banana Bread recipe? Pump it up a level by adding a pop of tangy goodiness. Your family will LOVE it!

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Prep Time 10

Cook Time 55

Total Time 1 5

Course: Dessert

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)

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.