Banana Split Bundt

Follow my blog with Bloglovin

Banana Split Bundt 1.jpg text

One of my favourite things about baking is the creativity and boy did I get creative with this month’s Cake Slice Bakers bake.

Banana Split Bundt 2

My choice this month was banana split cake and whilst I stuck to the core ingredients I deviated from the fillers or add ins. See, I wasn’t really feeling the combination of pineapple and coconut along with glace cherries, so I switched things around a bit and added a different icing to the Cream cheese one that was listed, as to be honest I’m not a fan of this particular glaze.

Banana Split Bundt 3

When I think of Banana Splits I think if of banana alongside ice cream, chocolate, nuts and candy. So basing my bundt around this I’ve created this candy stuffed banana bundt with a banana butterscotch glaze.

Banana Split Bundt 4

What you’ve got yourself here is a simple banana bread recipe that has a mixture of pecans, dried cherries, butterscotch pieces, m&ms, peanut m&ms with a dash of vanilla extract and butterscotch flavouring.

Banana Split Bundt 5

A dense cake is crammed full of delicious treats which I would totally garnish my banana split with, all that’s missing from this is the ice cream.

Banana Split Bundt 6

You could add a scoop alongside this, now isn’t that food for thought.

Banana Split Bundt 7

I kept the glaze for this really low-key and simply made a quick buttermilk glaze which I flavoured with LorAnn butterscotch oil and a new to me ingredient LorAnn banana baking emulsion. You guy’s, this stuff is so so good!!

Banana Split Bundt 8

I can see myself using a lot more of this. Using a combination of this as well as the butterscotch flavouring you get a bannoffee flavoured icing. It well and truly is the icing on the cake.

Banana Split Bundt 9

Now let’s see what the other Cake Slice Bakers baked this month



Stay in contact with Baking in Pyjamas!! Be sure to follow me on my social media, so you never miss a post!

Bloglovin // Facebook // Instagram // Pinterest // Twitter

Yields – One Bundt Cake



  • 360 grams (3 cups) Plain flour
  • 1 teaspoon Baking powder
  • Pinch of Maldon sea salt
  • 3 Large eggs
  • 250 ml (1 cup) Rapeseed oil
  • 125 ml (1/2 cup) Buttermilk
  • 5 Medium (2 cups) Mashed Banana’s
  • 50 grams (1/2 cup) Toasted pecans, roughly chopped (keep a handful aside)
  • 1 teaspoon Pure vanilla extract
  • 10 drops LoraAnn Butterscotch oil
  • 100 grams (1 cup) Dried sour cherries
  • 100 grams (1/2 cup) Butterscotch pieces (keep a handful aside)
  • 200 grams (2 cups) M&M’s (chocolate and peanut) (keep a handful aside)


  • 250 grams (2 cups) Icing sugar, sifted
  • 3 tablespoons Buttermilk
  • 1/2 teaspoon LorAnn Banana Baking Emulsion
  • 3 drops LorAnn Butterscotch Oil


  1. Pre-heat the oven to 175C (350F) and spray a large bundt tin with cake release spray. Set aside.
  2. Combine the flour, baking powder and salt in a large bowl. In a separate bowl mix together the eggs, oil and buttermilk. Add this to the dry ingredients mixing until just moistened.
  3. Stir in the bananas, pecans, vanilla extract, butterscotch oil, dried cherries, butterscotch pieces and m&ms.
  4. Spoon into the bundt tin, smooth the top and bake for 50 minutes – 1 hr or until a cake tester inserted into the centre comes out clean.
  5. Leave in the tin on a wire rack for 15 minutes before transferring to the wire rack to cool completely.
  6. Once cool making the icing by sifting the icing sugar into a medium bowl then add the buttermilk, banana baking emulsion and butterscotch oil. Mix until smooth adding more icing sugar if to runny or more buttermilk if to thick. Spoon over the bundt cake then sprinkle on the reserved add ins.


* Recipe adapted from The Southern Cake Boon – Southern Living

* This will last for up to 3 days stored in a cake tin with a tight-fitting lid.

* Keep in a cool, dry place away from direct sunlight.

Sweet and Savoury Sundays #104

Welcome to week #104 of Sweet & Savoury Sundays!
Hi everyone, hope your having a nice weekend, have you been baking much? I’ve got three new recipes headed for the blog this week, a batch of banana based blondies and two bundt cakes! I sure hope you’ll check them out
I’ve also set up at Twitter account, simple follow this link HERE where you can follow me and I’ll follow you back and you can also stop by Facebook page and like my page right HERE!
Once again thanks for all your entries last week, we’d love for you to link up all your recipes, crafts and DIY projects again with us, tell all your friends to link up too :) Hope everyone is having a great weekend!
So what are you waiting for, join us now and let’s have some fun!!
Let’s get this party started!!
After you’ve viewed my favourites this week, make sure to stop by Cupcakery to view their favourites as well!
Baking In Pyjamas Favourites:
Meyer Lemon Curd Bars by Bakewell Junction
Chocolate Peanut Butter Biscuit Bars by Tales from my Kitchen Shed
Welsh Cakes by Curly’s Cooking
Most viewed link this week
Classic Carrot Cake by The Sparkling Shoes Girl
* *

If you’ve been featured please feel free to grab one of our buttons for your blog. If you weren’t featured here, hop on over to Cupcakery to see if your recipe, DIY, craft, etc was featured there! :)

<div align="center"><a href="" title="Cupcakery"><img src="*" alt="Cupcakery" style="border:none;" /></a></div>
<div align="center"><a href="" title="Cupcakery"><img src="*" alt="Cupcakery" style="border:none;" /></a></div>
The Rules:
* Follow your hosts , Baking in Pyjamas and Cupcakery
* Link up your DIY, Crafts, Recipe, Family related posts -
* Link up no more than 3
* Visit at least 3 other links and leave some lovely comments to let them know you stopped by
* Please note by linking up you are giving your hosts permission to use your images if you have been featured, with link backs to your blog
* Grab a party button and pop it on your blog

Triple Lemon Layer Cake

Follow my blog with Bloglovin

Triple Lemon Layer Cake 1.jpg txt

I don’t know about you, but warmer weather always has me craving lemon flavoured treats. Must be something about the sunshine shining brightly and big yellow lemons gleaming brightly from the market stall.

Triple Lemon Layer Cake 2

This mini layer cake that I’ve got for you today is perfect for any occasion but what with Mothers Day coming up why not bake your mum a lovely light refreshing cake bursting with luscious lemon flavour.

Triple Lemon Layer Cake 3

Every inch of this cake is speckled with lemon. You’ve got three layers of light lemon sponge, it bakes up a dream and is packed full of lemon zest and juice. Making the batter comes together in a pinch as you can whip this up in the food processor, it’s really that simple!!

Triple Lemon Layer Cake 4

An easy homemade lemon curd nestling between the layers gives the cake burst of tanginess, it’s like having a lemon smack you in the face, there’s no dying the deliciousness of lemon this curd gives you. You’ll have lots left over for spreading onto toast, crumpets or scones perhaps. You’ll love it!

Triple Lemon Layer Cake 6

A silky lemon buttercream sandwiches the cakes together and tops the cake. Fresh lemon is abundant throughout the cake, perfect for any lemon lover.

Triple Lemon Layer Cake 7

By using the right amount of lemon in the right places you will achieve a balanced lemon presence throughout the whole cake, so don’t worry about it being too lemony or not lemony enough.

Triple Lemon Layer Cake 8

Each component of this layered treat is very straightforward. I’d recommend making the lemon curd and the cake layers the day before you want to assemble and serve it, it’ll make your life easier plus you need cooled lemon curd for the filling.

Triple Lemon Layer Cake 9

Be sure to use plump, juicy lemons it’ll make the cake pop with lemony goodness.

Triple Lemon Layer Cake 10

The cake and buttercream is from one of my favourite books and one of the first I ever bought Cupcakes from The Primrose Bakery by Martha Swift & Lisa Thomas. It’s a wonderful book packed with delicious cupcakes and layer cakes. My love of such started once I’d read this book.

Triple Lemon Layer Cake 11

I choose to leave the sides bare to create a more rustic look, you can also see a bit of lemon curd bursting out, how tempting!!

Triple Lemon Layer Cake 12

If you still haven’t thought of anything to bake your mum for Mother’s day then why not treat her to this, better yet, how about baking it together, you’ll create the most wonderful memories doing so.

Triple Lemon Layer Cake 45


Stay in contact with Baking in Pyjamas!! Be sure to follow me on my social media, so you never miss a post!

Bloglovin // Facebook // Instagram // Pinterest // Twitter

Yields – One, 3 layer, 6 inch Cake


{lemon curd}

  • 4 Large lemons
  • 4 Large eggs
  • 350 grams (1 3/4 cups) Golden caster sugar
  • 225 grams (2 sticks) Unsalted Butter at room temperature cut into cubes
  • 1 tablespoon Cornflour


  • 225 grams (1 1/4 cup) Golden caster sugar
  • 225 grams (2 cups – 2 tablespoons) Self raising flour
  • 1 1/2 teaspoon Baking powder
  • 25 grams (1 ounce) Cornflour
  • 4 Large eggs
  • Zest & Juice of 2 large lemons

{lemon buttercream}

  • 113 grams (1 stick) Unsalted butter at room temperature
  • 2 tablespoons Lemon juice
  • Zest of 1 large lemon
  • 500 grams (4 cups) Icing sugar, sifted


{lemon curd}

  1. Lightly whisk the eggs in a medium sauce pan then add the lemon zest and juice, golden caster sugar, butter and the cornflour. Set over a medium heat and continuously whisk until it thicken, this should take 7-8 minutes.
  2. Lower the heat to its minimum temperature and let the curd gently simmer for 1 minute mixing all the time. Transfer the curd straight into a sterilised jar and seal.


  1. Pre-heat the oven to 180C (375F) and grease three, 6 inch round cake tins and line with parchment paper. Set aside.
  2. Place the sugar, flour, baking powder and cornflour into a food processor and pulse for 4 seconds until incorporated.
  3. Add the remaining ingredients and process for around 10 seconds or until thoroughly mixed, do not over mix. Divide the batter evenly amongst your three cake tins, bang each tin on the counter top to get rid of air bubbles and bake for 20-25 minutes or until a cake tester inserted into the centre comes out clean. Leave in the tins for 15 minutes on a wire rack before transferring to the wire rack to cool completely.

{lemon buttercream}

  1. Add the butter, lemon juice, lemon zest and icing sugar to the bowl of an electric mixer fitted with a paddle attachment and mix until smooth and fluffy.

{cake assembly}

  1. Place one of the cake layer onto a plate and spread with a thin layer on buttercream. Spread a little of the lemon curd into the centre spreading outwards but not reaching the edge. Place another of the cake layer on top and repeat.
  2. Finish the cake with a layer of buttercream on top of the cake and smooth the edges of the cake. Serve.


* Lemon curd is adapted from Delia Smith

* Cake and buttercream recipe adapted from Cupcakes From the Primrose Bakery

* The cake will last for up to three days stored in a cake tin with a tight-fitting lid.

* Keep in a cool, dry place away from direct sunlight.