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Strawberry Banana Cake: The Ultimate Recipe and Baking Guide

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A moist and flavorful cake combining the sweetness of bananas and strawberries, topped with a creamy strawberry cream cheese frosting.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup mashed ripe bananas (about 2–3 bananas)
  • 1 cup chopped fresh strawberries
  • 1 cup buttermilk
  • 8 ounces cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 4 cups powdered sugar
  • 1/4 cup strawberry puree (made from about 1/2 cup fresh strawberries)
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Fresh strawberries, sliced
  • Banana slices
  • Sprinkles

Instructions

  1. Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
  2. Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. Cream Butter and Sugar: In a separate large bowl (or the bowl of your stand mixer), cream together the softened butter and granulated sugar until light and fluffy (3-5 minutes on medium speed).
  4. Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Then, stir in the vanilla extract.
  5. Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined. Be careful not to overmix.
  6. Fold in Bananas and Strawberries: Gently fold in the mashed bananas and chopped strawberries until they are evenly distributed throughout the batter.
  7. Pour into Pan: Pour the batter into the prepared baking pan and spread it evenly.
  8. Bake: Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Cool: Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
  10. Prepare Strawberry Puree: Wash and hull about 1/2 cup of fresh strawberries. Puree them in a blender or food processor until smooth. Strain the puree through a fine-mesh sieve to remove the seeds if you prefer a smoother frosting.
  11. Cream Butter and Cream Cheese: In a large bowl (or the bowl of your stand mixer), cream together the softened cream cheese and butter until smooth and creamy.
  12. Add Powdered Sugar: Gradually add the powdered sugar, one cup at a time, beating well after each addition. Start on low speed to prevent the powdered sugar from flying everywhere!
  13. Add Strawberry Puree and Vanilla: Stir in the strawberry puree, vanilla extract, and salt. Mix until smooth and well combined. If the frosting is too thick, you can add a tablespoon of milk or cream to thin it out. If it’s too thin, add a little more powdered sugar.
  14. Frost the Cake: Once the cake is completely cool, frost the top with the strawberry cream cheese frosting.
  15. Garnish (Optional): If desired, garnish the cake with fresh strawberry slices, banana slices, and/or sprinkles.
  16. Chill (Optional): For best results, chill the frosted cake in the refrigerator for at least 30 minutes before serving.
  17. Serve and Enjoy: Slice the cake and serve. Enjoy your delicious homemade Strawberry Banana Cake! This cake is best enjoyed within 2-3 days. Store it in an airtight container in the refrigerator.

Notes

  • Make sure your butter and cream cheese are properly softened for the frosting.
  • Don’t overmix the cake batter, or it will become tough.
  • Cool the cake completely before frosting to prevent the frosting from melting.
  • Straining the strawberry puree for the frosting is optional but recommended for a smoother texture.
  • Chilling the frosted cake before serving helps the frosting set and makes the cake easier to slice.

Find it online: https://anasrecipes.com/strawberry-banana-cake/