Let’s get this Sunday started off right. With Bundt Cake. Banana Split Bundt Cake.
Let’s do this.
Usually I bake because I want to. I find a recipe I simply must try, I get an insatiable craving for a chocolate chip cookie, or I just long for the sound of beater blades whipping butter against the sides of my old faithful KitchenAid mixer. I find baking relaxing. It’s an outlet, a time to focus my thoughts and creativity on something I can taste and touch and smell.
But occasionally I bake out of necessity. There’s the whole “we have to eat to survive thing” that sometimes gets my butt to the kitchen when I’m not really in the mood. But more often, it’s a bit of over-ripe produce or half used can of pumpkin that has me donning an apron and firing up the oven.
Such was the case with this Banana Split Bundt Cake. Bananas rarely get a chance to turn brown in this house, but when they do, they’re destined for bakedom (or for the freezer for smoothies, but that’s not nearly as fun).
I tossed around the usual ideas–banana bread, banana muffins–and even considering jazzing one of them up with some peanut butter or chocolate. But after a quick glance at the glossary of my King Arthur Flour Cookbook, I knew I had my winning recipe: Banana Split Bundt Cake.
This cake has a similar texture to a banana bread, but is made worthy of the dessert table by a ribbon of dark chocolate that runs throughout the cake and a rich fudge glaze that’s poured over the top. Plus, it’s a bundt cake, which I simply can’t seem to get enough of.
Since this is called banana split cake, I thought it would be a regular travesty not to include a little strawberry, so I added a ribbon of strawberry jam to the center.
A word of warning, this cake does require A LOT of bowls. It’s essentially made by creating three batters–a banana, a strawberry, and a chocolate–and swirling them together. This makes for one amazing cake. Unfortunately, it also makes for one huuuuge pile of dishes.
You’ll just have to trust me on this one, friends. It’s worth every soapy minute. And I’m sure there’s a husband/sibling/parent/child/creepy neighbor around that can handle those for you.
And wait…I know what you’re thinking. Isn’t this just an excuse to eat cake for breakfast?
You bet it is.
This week the #SundaySupper team is whipping up dishes with Cheese, Cake, or Cheesecake. Check out all of their savory and sweet creations below the recipe! If you’d like to chat and share your own favorite cake or cheese dish, join us at 7 PM on Twitter using #SundaySupper.
For the cake:
For the glaze:
For the glaze:
Recipe adapted from The King Arthur Flour Baker’s Companion
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Tiny Turtle Cheesecakes (No Bake) by Cravings of a Lunatic
Peanut Butter and Chocolate Chip Mini Cheesecakes by Cookistry
Chocolate Cheesecake Bites by Mom, What’s For Dinner?
Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. This week we will be sharing our love of Cheese, Cakes AND Cheesecakes! Our weekly chat starts at 7:00 pm EST!
Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.