Banana Strawberry Bundt Cake

A moist cake that you will love.

I bought a Bundt pan a few years ago and was quite excited to finally own one of these pans. Now that the kids are moving out it has been a while since I have baked anything in this Bundt pan, it makes a little too much cake for us now.

But since we had family stopping by these past weeks I took the opportunity to use it. I love the way a Bundt cake looks; I think it looks more elegant than one baked in a regular old cake pan.

We had some bananas that were getting overly ripe and I decided to put them to good use instead of throwing them away. And for good measure I decided to add some strawberries to the mix along with a little almond extract… I love this stuff.

I topped the cake off with a little brown butter frosting. The combination of banana and strawberries is always a good thing. Plus I love how the bananas make the cake so moist.

This is a simple cake that makes a wonderful dessert.

Banana Strawberry Bundt Cake (Source: adapted from Taste of Home)
Ingredients:
Cake-
1/3 cup shortening
1 14 cup sugar
2 eggs
1/4 teaspoon almond extract
1 1/4 cups mashed ripe bananas
1/2 cup mashed strawberries
2 1/2 cups all-purpose flour
1 1/4 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
Frosting-
4 tablespoons butter
2 cups powder sugar
1/4 teaspoon almond extract
2 to 3 tablespoons evaporate milk or whatever milk you like
Directions:
Cake-
1. In a large bowl cream the shortening and sugar until light and fluffy. Add in the eggs, one at a time, beating well after each addition. Add almond extract and mix in.
2. Add the mashed bananas and strawberries and mix well.
3. Combine the flour, baking powder, baking soda, and salt; add to the creamed mixture alternating with the sour cream, mixing until combined.
4. Pour in a greased and flour bundt pan. Bake at 350 degrees for 50 to 55 minutes or until a toothpick inserted near the center comes out clean.
5. Cool for 10 minutes before removing from the pan to a wire rack to cool completely.
Frosting-
1. Add the butter to a small sauce pan. Over medium heat melt the butter; continue cooking stirring constantly until butter is a golden brown. Watch closely so it doesn’t burn.
2. Add the butter almond extract, evaporate milk (enough for the right consistency, and powder sugar. But until smooth and drizzle over cooled cake.
3. Serve!

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