Why You’ll Love This Recipe

This cake is a true crowd-pleaser, with the sweet, natural flavors of strawberries and bananas shining through in every bite. The banana cake itself is incredibly moist and flavorful, while the strawberry-banana frosting is smooth, creamy, and the perfect complement to the cake. Whether you’re a fan of banana bread, strawberry shortcake, or just deliciously moist cakes, this recipe blends all those elements into one irresistible dessert. It’s a refreshing take on traditional cake flavors that will leave everyone asking for the recipe!

Ingredients

For the Cake:

2 ripe bananas, mashed
1 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup buttermilk (or milk with 1 tablespoon vinegar)
¼ cup sour cream

For the Strawberry Banana Frosting:

1 ½ cups fresh strawberries, chopped
2 ripe bananas, mashed
8 oz cream cheese, softened
½ cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the Cake:

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper for easy removal.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat the softened butter and granulated sugar together until light and fluffy. This should take about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Then, stir in the vanilla extract.
In a separate bowl, mash the bananas until smooth. Add the mashed bananas, sour cream, and buttermilk to the butter mixture, mixing until combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated. Be careful not to overmix.
Divide the batter evenly between the prepared cake pans and smooth the tops.
Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

For the Frosting:

In a small saucepan, cook the chopped strawberries over medium heat for about 5-7 minutes, or until they release their juices and become soft. Allow the mixture to cool to room temperature.
In a large mixing bowl, beat together the softened cream cheese and butter until smooth and creamy.
Add the mashed bananas, vanilla extract, and the cooled strawberry mixture, mixing until everything is well combined.
Gradually add the powdered sugar, one cup at a time, and beat until the frosting is smooth and fluffy.
Once the cakes have cooled completely, spread a layer of frosting on the top of one cake layer. Place the second cake layer on top and frost the entire cake with the strawberry-banana frosting.
Decorate the top with additional fresh strawberry slices and banana slices, if desired.
Slice, serve, and enjoy!

Servings and Timing

This recipe yields about 8-10 servings. Preparation time is approximately 20-30 minutes, while baking time is about 25-30 minutes. Once the cake is assembled, allow it to cool and set for another 30 minutes before serving.

Variations

Berry Frosting: If you prefer a more intense berry flavor, you can substitute some of the strawberries with raspberries or blackberries for a mixed berry frosting.
Nutty Crunch: Add chopped walnuts or pecans to the batter for extra texture and flavor.
Vegan Version: Replace the eggs with flax eggs and use non-dairy milk and vegan butter to make this cake vegan-friendly.
Chocolate Banana Cake: Add a few tablespoons of cocoa powder to the dry ingredients to make a chocolate version of this cake.

Storage/Reheating

Store any leftover cake in an airtight container in the refrigerator for up to 3-4 days. The frosting will remain creamy, and the cake will stay moist thanks to the bananas and sour cream. This cake can also be frozen; just wrap it tightly in plastic wrap and foil and store it in the freezer for up to 2 months. To thaw, simply remove it from the freezer and let it sit at room temperature for about an hour.

FAQs

Can I use frozen bananas for the cake?

Yes, you can use frozen bananas for this recipe. Just make sure to thaw them before mashing them to ensure the cake maintains its texture.

Can I use regular milk instead of buttermilk?

If you don’t have buttermilk, you can substitute it with regular milk and add a tablespoon of vinegar or lemon juice to mimic the acidity of buttermilk. Let it sit for a few minutes before using.

Can I make this cake with gluten-free flour?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Ensure the blend you use is a 1:1 substitute for regular flour for best results.

How do I prevent the frosting from being too runny?

If your frosting is too runny, try adding more powdered sugar, one tablespoon at a time, until you reach the desired consistency. Also, ensure the strawberry mixture has cooled completely before adding it to the frosting.

Can I make this cake ahead of time?

Yes, you can make the cake ahead of time. Simply bake the cake layers and store them in an airtight container at room temperature for up to 2 days or refrigerate them for up to 4 days. Frost the cake just before serving for the best results.

Can I use a different frosting for this cake?

Yes, if you’re not a fan of cream cheese frosting, you can use a simple buttercream frosting or whipped cream frosting as an alternative.

How can I make this cake more banana-flavored?

For a stronger banana flavor, increase the number of bananas in the cake or use banana extract in the frosting.

How do I make sure the cake layers don’t stick to the pan?

Grease and flour the cake pans thoroughly, or line them with parchment paper to ensure the cakes come out easily after baking.

Can I use a different fruit for the frosting?

If you’re not a fan of strawberries, you can replace them with other fruits such as blueberries, raspberries, or peaches. Just ensure the fruit is pureed or cooked down to a jam-like consistency for the best texture.

Can I add chocolate chips to the cake batter?

Yes, adding mini chocolate chips to the cake batter would be a delicious addition! They pair wonderfully with the bananas and frosting.

Conclusion

The Best Strawberry Banana Cake is a delightful combination of two favorite fruits that results in a moist, flavorful, and perfectly balanced dessert. With a creamy frosting, soft cake layers, and the sweet, natural taste of strawberries and bananas, this cake is sure to be a hit at any gathering. It’s easy to make, customizable, and incredibly satisfying. Whether you’re baking for a celebration or simply craving a fruity dessert, this cake will not disappoint!

Best Strawberry Banana Cake

Why You’ll Love This Recipe

Ingredients