Strawberry Banana Cake
This Strawberry Banana Cake is soft, moist, and filled with sweet bananas and juicy strawberries in every bite. Finished with cream cheese frosting, it’s an easy homemade cake that’s perfect for brunches, potlucks, spring gatherings, or an everyday dessert.
Servings: 9 servings
Calories: 611kcal
Ingredients
- 2¼ cups all-purpose flour divided
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ cup unsalted butter softened (1 stick)
- 1¼ cups granulated sugar
- 1½ cups very ripe bananas mashed (about 3 large)
- 2 large eggs
- ½ cup buttermilk
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract optional
- 1½ cups strawberries sliced
For the frosting
- 4 oz cream cheese softened
- ¼ cup butter softened
- 1 teaspoon vanilla extract
- Pinch of salt
- 3 cups powdered sugar
Instructions
- Preheat the oven to 350 degrees F. Grease or line a 9 inch square pan with parchment paper.
- To a medium bowl, add 2 cups of all purpose flour, baking soda, and salt (reserving ¼ cup of flour for later use), stir to combine and set aside.
- Beat the butter and sugar together until just combined.
- Add the eggs one at a time and cream together until nice and fluffy.
- Add the bananas, vanilla, and almond extract. Mix until combined.
- Then add the buttermilk and mix until combined.
- Add the dry ingredients to the wet ingredients. Mix until combined.
- Toss the strawberries (reserving ¼ cup for later) with the remaining ¼ cup of flour. Fold them gently into the batter.
- Spread the batter evenly into the prepared pan.
- Top with the remaining sliced strawberries (optional)
- Bake at 350 degrees for 45-50 minutes, until the center is set and a toothpick comes out clean.
How to Make Frosting
- Combine the softened cream cheese, softened butter, pinch of salt, and 1 teaspoon of vanilla extract in a mixing bowl. Beat until combined.
- Slowly add the powdered sugar until you get to your desired consistency. (If it gets too thick, you can thin it out with 1-2 tablespoons of milk.)
- Cool completely before topping with frosting, then serve.
Notes
- Use very ripe bananas with lots of brown spots for the best flavor and moisture. Less ripe bananas can make the cake heavier and chunkier.
- Toss the strawberries in flour before adding them to the batter so they don’t sink to the bottom of the cake.
- Do not overmix the batter once the flour is added or the cake can become dense instead of soft and tender.
- Let the cake cool completely before frosting or the cream cheese frosting will melt.
- Check the cake early for doneness since strawberries can add extra moisture and slightly affect bake time.
Nutrition
Serving: 1slice | Calories: 611kcal | Carbohydrates: 101g | Protein: 6g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 492mg | Potassium: 215mg | Fiber: 2g | Sugar: 72g | Vitamin A: 736IU | Vitamin C: 16mg | Calcium: 48mg | Iron: 2mg
