This is one of my favourite recipes. The Strawberry and Banana Smoothie Bundt is easy to make and tastes wonderful no matter what the event.
A new year a new bundt cake
Before Christmas I was given a voucher for lakeland, and I knew when I saw they were selling the new Nordic Ware Jubilee Bundt tin. That was where the voucher was going. The new tin is lovely! The geometric shape is beautiful and eye catching. It looks so impressive and there isn’t a need to decorate when it comes out. In the spirit of January, healthy eating and more fruit and vegetables, I decided to give my latest bundt a healthy update (In my dreams but it sounds healthy). Strawberry and Banana smoothie bundt cake was my answer. I love smoothie and it was going to end up in the bundt mix one day.
It looks so pretty when it’s sprinkled with icing sugar!
I was so surprised how amazing this cake tasted! My family were equally surprised and very happy to help eat it all!
I think this bundt cake goes up with my passion fruit bundt cake as one of my favourites ever! The wonderful smoothie flavour really stands out and is a joy to eat. It does taste healthier if that is possible.
Strawberry and Banana Smoothie Bundt Cake
- 220 g unsalted butter
- 450 g white caster sugar
- 4 medium eggs
- 375 g plain flour / all purpose flour
- ½ tsp bicarbonate of soda
- tiny pinch of salt
- 340 g strawberry and banana smoothie grams not ml
- 2 medium bananas cut up and mushed with the back of a fork
- red food colouring paste
- Preheat the oven to gas 150 (fan) 160 (regular)
- Grease the tin well. I use melted butter and paint it on with a pastry brush and when that has cooled a dusting of flour which helps to find any places on the tin I’ve missed to grease.
- In the mixer cream together the butter and sugar until fluffy.
- Add the eggs one at a time, mixing in well each time. The mixture will get lighter.
- In a separate bowl measure out and sieve the flour, bicarbonate of soda and salt.
- Add the smoothie and mushed up banana into the butter/sugar/egg mixture and mix well.
- Sift in the flour in two halves. Mix this slowly until all the flour has disappeared.
- Separate the mix into two bowls roughly 50% in each.
- Into one of the mixes add a little red food colouring and mix in well. You can make the red as dark as you like. I did this so I could marble the cake and make it light and dark to look like the red strawberries and creamy banana.
- Put heaped tablespoons of the different coloured mixes into the tin overlapping them and mixing them to make a marbled cake.
- Bake in the centre of the oven for about 1 hour 15 minutes or until a skewer comes out clean. When the cake pulls away from the edge of the tin the cake is ready.
- Allow the cake to cool in the tin before turning out.
- Sprinkle with icing sugar and enjoy.
Please note that the nutrition information provided above is approximate and meant as a guideline only.
I hope you enjoy it x
I blobbed the mixture in to the tin to give the finished cake the gorgeous marbled effect.
Freshly turned out of the tin and ready to ice. Of course what is fantastic about nordic ware cake tins is that the finished result doesn’t need much decoration to look fantastic. With this finished cake I simply added a dusting of icing sugar.
Here is the marbled effect in the cake. It looks good I think!
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