Description
This Strawberry Banana Cake is a moist, flavorful loaf cake that combines ripe bananas and sweet strawberries into a delightful treat. The cake is enhanced with warm cinnamon and a luscious strawberry frosting made from freeze-dried strawberry powder, making it perfect for dessert or a special snack.
Ingredients
Fruit Mixture
- 1 cup strawberries (250g, hulled and quartered)
- 2 tablespoons granulated sugar (25g)
- 2 bananas (very ripe, 250g)
Dry Ingredients
- 1⅓ cups all-purpose flour (160g)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon (optional)
- ¼ teaspoon kosher salt
Wet Ingredients
- 1 cup light brown sugar (200g)
- ¼ cup vegetable oil (60ml)
- 2 large eggs (room temperature)
- ½ cup full-fat sour cream (114g, room temperature)
- 1 teaspoon vanilla paste or extract
Strawberry Frosting
- ¼ cup unsalted butter (57g, room temperature)
- 2 tablespoons freeze dried strawberries (pulverized into a powder)
- 1¼ cups powdered sugar (150g)
- ¼ cup heavy whipping cream
- 1 teaspoon vanilla paste or extract
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350℉ (170℃). Spray and line a 9×5″ loaf pan with parchment paper sling to ensure easy removal of the cake after baking.
- Cook Strawberries: Place the strawberries and granulated sugar in a skillet over medium heat. Cook, stirring occasionally, until the strawberries break down into a syrup-like consistency. Allow to cool slightly.
- Mash Bananas and Combine with Strawberries: Roughly mash the ripe bananas with a fork, then mix in the cooked strawberry syrup until combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, optional ground cinnamon, and kosher salt.
- Beat Wet Ingredients: In the stand mixer bowl, combine brown sugar, vegetable oil, and eggs. Beat on medium-high speed for two minutes then scrape down the bowl sides.
- Add Sour Cream: Add the full-fat sour cream and mix until the batter is smooth and streak-free.
- Combine Flour and Fruit Mixture: Stir half of the flour mixture into the mashed bananas and strawberries. Then add this fruit-flour mixture to the batter, followed by the remaining flour mixture. Mix on low speed just until incorporated—do not overmix.
- Bake the Cake: Pour the batter into the prepared loaf pan and bake for 40-50 minutes until the cake is set and a toothpick inserted into the center comes out with moist crumbs.
- Cool the Cake: Allow the cake to cool in the pan for 15 minutes, then use the parchment sling to lift it onto a wire rack. Cool completely before frosting.
- Prepare Strawberry Frosting: Pulverize freeze-dried strawberries into a fine powder.
- Beat Frosting Ingredients: Using the paddle attachment, beat together the softened unsalted butter, powdered sugar, and strawberry powder on medium-high speed for two minutes. Scrape down the bowl sides.
- Add Cream and Vanilla: Add heavy whipping cream and vanilla extract or paste. Mix on low speed to combine, then increase to medium-high speed and beat until the frosting is light and fluffy.
- Frost the Cake: Spread the strawberry frosting evenly over the cooled cake. Optionally top with fresh strawberries before serving.
Notes
- Use very ripe bananas for the best natural sweetness and moist texture.
- The optional cinnamon adds a warm spice note—feel free to omit if preferred.
- Ensure all cold ingredients (eggs, sour cream, butter) are at room temperature for smooth batter and frosting.
- The parchment paper sling in the loaf pan is key for easy cake removal and flawless frosting application.
- Freeze-dried strawberry powder can be substituted with strawberry jam for a different frosting texture, but the powder gives the best concentrated flavor.
- Store the cake in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
