Description
This Easy Strawberry Banana Cake blends the rich flavors of ripe bananas and fresh strawberries into a moist, buttery cake layered with luscious whipped cream and cream cheese frosting. Perfect for celebrations or a delightful dessert, this recipe features a tender cake base enhanced by real fruit, creating a fresh, fruity finish that’s both elegant and comforting.
Ingredients
Cake
- 16 tbsp unsalted butter, room temperature
- 2 cups granulated sugar
- 3 large eggs, room temperature
- 2 large egg yolks, room temperature
- 2 tsp vanilla extract (or banana extract for stronger banana flavor)
- 3 cups cake flour
- 2½ tsp baking powder
- 1 tsp salt
- 1 cup buttermilk, room temperature
Whipped Cream Icing
- 1½ cup whipping cream, very cold
- 8 oz cream cheese, room temperature
- 1 cup granulated sugar
- 1 tsp clear vanilla extract
- 2 large bananas, very ripe and mashed
- 2 cups diced strawberries
Instructions
- Preheat the oven: Preheat your oven to 350°F (177°C) to ensure it’s ready when the batter is prepared.
- Prepare cake pans: Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper to make cake removal easier and prevent sticking.
- Cream butter and sugar: Using a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium speed until the mixture is light and fluffy, about 3 to 4 minutes, scraping down the bowl frequently for even mixing.
- Add eggs: Incorporate the eggs and egg yolks one at a time into the creamed butter and sugar, mixing well after each addition to maintain a smooth batter.
- Add vanilla extract: Mix in the vanilla extract (or banana extract if preferred) until fully combined to infuse the batter with rich flavor.
- Combine dry ingredients: In a separate bowl, whisk together the cake flour, baking powder, and salt to evenly distribute leavening agents and seasoning.
- Mix batter: On low speed, alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with the flour mixture. Mix just until combined to avoid overmixing and keep the cake tender.
- Fill pans: Evenly divide the batter between the two prepared cake pans, smoothing the tops for consistent baking.
- Bake the cakes: Bake for 25 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Whip the cream: Beat the heavy whipping cream in a chilled bowl until stiff peaks form, then set aside carefully to maintain its volume.
- Cream the base: In another bowl, beat the cream cheese, granulated sugar, and vanilla extract until smooth and creamy to prepare the frosting base.
- Combine frosting: Gently fold the whipped cream into the cream cheese mixture until incorporated, then fold in the mashed bananas and 1 cup of diced strawberries. Reserve the remaining diced strawberries for the cake topping.
- Assemble and frost: Spread or pipe the frosting over the first cake layer evenly. Sprinkle half of the reserved strawberries on top. Place the second cake layer over the first, apply the remaining frosting, and finish by decorating with the remaining strawberries.
- Chill and serve: Refrigerate the assembled cake to allow the frosting to set for clean slices when serving. Enjoy your fresh strawberry banana cake!
Notes
- Use very ripe bananas for maximum flavor and moisture in the cake and frosting.
- Allow all dairy and eggs to come to room temperature to ensure proper mixing and texture.
- For cleaner cake slices, chill the cake thoroughly before cutting.
- You may substitute banana extract with vanilla extract if you prefer a subtler banana flavor.
- Parchment paper lining in cake pans helps prevent sticking and ease cake removal.
- Gently folding the whipped cream into the cream cheese frosting preserves the airy texture.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
