Description
This delightful Strawberry Banana Cake combines the natural sweetness of ripe bananas with fresh strawberries, enhanced with warm spices like cinnamon and nutmeg. It’s baked to perfection with a moist crumb and finished with a creamy strawberry-infused cream cheese frosting. Perfect for gatherings or as a sweet treat, this cake offers a wonderful balance of fruity flavors and smooth texture.
Ingredients
Cake Ingredients
- 1 large banana, very ripe
- 1½ cups (180g) all purpose flour
- 1½ tsp cinnamon
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¼ tsp nutmeg
- 6 tbsp unsalted butter, softened
- ½ cup (100g) granulated sugar
- ¼ cup (50g) brown sugar
- 2 tbsp vegetable oil
- 2 large eggs (room temperature)
- ½ cup buttermilk
- 1 cup chopped fresh strawberries
Frosting Ingredients
- 6 oz. cream cheese, cold (block, full fat)
- 4 tbsp (56g) unsalted butter, room temperature
- 1 tsp vanilla extract
- ¼ tsp salt
- 1½ cups powdered sugar
- ½ cup freeze-dried strawberry slices
Instructions
- Prep the oven and ingredients: Preheat the oven to 350℉ (175℃) and line an 8×8 inch baking pan with parchment paper. Mash the ripe banana and chop the fresh strawberries. Toss the strawberries in 1 tablespoon of flour to prevent them from sinking in the batter and set aside.
- Mix dry ingredients: In a medium bowl, whisk together the all purpose flour, baking powder, baking soda, salt, nutmeg, and cinnamon. Set aside.
- Cream butter and sugars: In a large mixing bowl, use a hand mixer with beater attachments to cream the softened butter, brown sugar, and granulated sugar until smooth and fluffy. Add the vegetable oil and beat for 30 seconds. Then add the eggs one at a time, beating for about one minute until fully incorporated.
- Combine wet and dry ingredients: Add half of the dry ingredient mixture to the creamed butter and sugar, mixing until just combined. Pour in the buttermilk and mix again, then add the remaining dry ingredients and mix until just combined.
- Fold in banana and strawberries: Using a spatula, gently fold in the mashed banana and then the floured fresh strawberries, taking care not to overmix.
- Pour batter and bake: Transfer the batter to the prepared baking pan and smooth the top. Bake in the preheated oven for 35 to 45 minutes or until a toothpick inserted in the center comes out clean. Start checking at 30 minutes to avoid overbaking. If the top browns too quickly, loosely cover with foil.
- Cool the cake: Remove the cake from the oven and allow it to cool completely in the pan before frosting.
- Prepare the frosting: Pulse the freeze-dried strawberry slices in a food processor or nutri-bullet until finely powdered. In a medium bowl, beat the cold cream cheese and room temperature butter together until smooth and creamy, about 3 minutes. Add vanilla extract and salt, beating until combined.
- Add powdered sugar and strawberry powder: Gradually add powdered sugar, about ½ cup at a time, mixing until fully incorporated and smooth after each addition. Finally, beat in the strawberry powder until fully blended.
- Frost the cake: Once the cake is completely cooled, spread the strawberry cream cheese frosting evenly over the top. Serve and enjoy!
Notes
- Use a very ripe banana for the best natural sweetness and moist texture.
- Buttermilk can be substituted with milk plus 1 teaspoon lemon juice or vinegar left to sit for 5 minutes.
- Tossing strawberries in flour helps prevent them from sinking to the bottom of the cake during baking.
- Check the cake starting at 30 minutes to avoid overbaking, as ovens vary.
- For softer frosting, ensure cream cheese is cold and butter is at room temperature before mixing.
- Prep Time: 15 minutes
- Cook Time: 35-45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
