Got Overripe Bananas? Banana Split Bundt Cake

banana split bundt cake

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I will be the first person to admit that I love bananas. They are one of my favorite fruits – but, I love them when they are still slightly green. When they start getting soft they do not appeal (heh) to me as much.  Therefore I sometimes end up with overripe bananas because they will sit on the counter until I realize that I had better do something with them. Recently I learned to use frozen bananas in a delicious smoothie. It is no surprise to regular readers I am sure that baking is my prefered way to deal with leftover bananas. One of the most popular recipes on the blog is for chocolate banana bundt cake. OK, I guess I have a thing for bundt cakes.

I had some leftover bananas this week and I was trying to decide what to make and I realized I also had some pineapple. Knowing I also had cherries and strawberries in the freezer the idea of a banana split bundt cake popped into my head! I used a classic banana cake recipe as a starting point and embellished from there.

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banana split bundt cake made from overripe bananas

Banana Split Bundt Cake

Serves 10 – 12

  • 3 cups all purpose flour
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 2 sticks unsalted butter at room temperature
  • 2 cups sugar
  • 2 tsp vanilla
  • 2 large eggs at room temperature
  • 1 cup sour cream
  • 2 ripe bananas mashed
  • 2 cups quartered strawberries

For the Ganache

  • 4 oz bittersweet chocolate, chopped fine
  • 1/2 cup heavy cream
  • 2 TBS confectioner’s sugar

For the Nut Brittle:

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  • 1/4 cup granulated sugar
  • 1 tsp unsalted butter, cold
  • 1/2 cup chopped walnuts
  • 1/4 cup pistachio nuts
  • 1/4 tsp salt

For Garnish:

  • 4 to 6 pieces of pineapple, fresh or canned plus more for serving if desired
  • 4 to 6 cherry halves, bing or maraschino plus more for serving if desired
  • whipped cream

Make the Cake:

  • Preheat oven to 350
  • Butter and flour a 10 cup bundt pan
  • In a medium bowl whisk together the flour, baking powder and salt. Set aside
  • Place the butter in the bowl of a stand mixer with the paddle attached. Beat on medium high until creamy, about 3 minutes.
  • Add the sugar and and beat until light and fluffy.
  • Add the eggs, one at a time beating well after each. Pour in the vanilla and beat until combined.
  • Remove the strawberries to a small bowl and take about 2 TBS of the reserved flour mixture and sprinkle over the fruit and stir to coat. Set aside.
  • Reduce the speed to low and add the mashed, overripe bananas, mixing until combined. Turn off mixer.
  • Add half of the flour and turn on mixer to low beating until just combined.
  • Mix in sour cream, then remaining flour until the batter just comes together

add strawberries to batter

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  • Remove the bowl from the stand and fold in the strawberries until combined.

add batter to bundt pan

  • Spoon the batter into the prepared bundt pan and smooth the top
  • Bake in the preheated oven for 65 to 75 minutes until a tester comes out clean
  • Cool on a wire rack for 20 minutes then remove from pan to cool completely

While the cake is baking you can make the nut brittle and ganache

Make the Nut Brittle:

  • Heat a small saute pan over medium heat.
  • Add the sugar and salt and let melt. Watch carefully as the sugar can go from a lovely caramel to burnt in the blink of an eye.
  • When the sugar has melted, add the butter – it will spit.
  • After the butter has melter, turn off the heat and add the nuts, stirring to coat.
  • Remove the mixture to a heat safe surface; a silicone mat, a cutting board. Let cool then roughly chop.

Make the Ganache:

  • Add the chopped chocolate and confectioner’s sugar to a heatproof bowl
  • Warm the heavy cream in a small saucepan until just before boiling.
  • Pour the hot cream over the chocolate/sugar. Let sit for a minute then stir until the chocolate melts and the mixture is smooth. Set aside.

Decorate the Cake

pour ganache over cake

  • Place the cake on a rack over a pan or foil or something to catch the excess ganache.

pour ganache evenly over cake

  • Pour the ganache evenly over the cake.
  • Take the chopped brittle and distribute over the top of the cake

banana split bundt cake

  • Alternate pineapple and cherry pieces on top of the brittle
  • Serve with a dollop of whipped cream and additional fruit if desired

banana split bundt cake plated

Was This a Good Use of Overripe Bananas?

It was indeed. The cake was very moist and had a wonderful banana flavor with the tart strawberries making a themselves known in just about every bite. The rich chocolate ganache acts like a sort of hot fudge like sauce with the cherries, pineapple and whipped cream rounding out the banana split experience. I will note that the nuts lose their crunchiness after a day and do get soft so keep that in mind. I think the next time I make it I will sprinkle them as garnish if the cake is not going to be eaten all at once.

This recipe will become a favorite use of overripe bananas like the chocolate banana cookies I made or the marbled banana cake. So many delicious ways to use those bananas.


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