Description
Strawberry Banana Cake is a light, fluffy, and moist dessert that combines the natural sweetness of bananas with fresh strawberries, topped with a creamy frosting for a delightful treat.
Ingredients
- 2 ripe bananas, mashed
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk (or dairy-free milk of choice)
- 1/2 cup fresh strawberries, diced
- For the frosting:
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons milk (or dairy-free milk)
- 1 teaspoon vanilla extract
- 1/2 cup fresh strawberries, pureed (optional for strawberry-flavored frosting)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and mashed bananas.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.
- Gently fold in the diced strawberries, being careful not to overmix.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cakes from the oven and allow them to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- For the frosting: In a large mixing bowl, beat the softened butter until smooth and creamy. Gradually add the powdered sugar, one cup at a time, alternating with the milk, until the frosting reaches your desired consistency. Stir in the vanilla extract and, if using, the pureed strawberries for a strawberry-flavored frosting. Beat the frosting until fluffy and smooth.
- Assembling the cake: Once the cakes have completely cooled, place one cake layer on a serving plate. Spread a generous layer of frosting over the top of the first cake layer. Place the second cake layer on top and frost the top and sides of the entire cake. Garnish with fresh strawberry slices or additional diced strawberries, if desired.
Notes
- Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days. If you need to store it for longer, keep it in the refrigerator for up to 5 days.
- Freezing: This cake can be frozen! Wrap individual slices or the whole cake in plastic wrap and foil and freeze for up to 3 months. To thaw, leave it in the refrigerator overnight.
- Reheating: To reheat, simply microwave a slice for 15-20 seconds or warm it in the oven at 300°F (150°C) for 10 minutes.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 40g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
