Strawberry banana cake is a moist banana cake with strawberries and buttery brown sugar crumble baked on top. No mixer needed for this quick, easy recipe. It’s perfect for a summer brunch, snack or dessert!
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Strawberry banana cake is the perfect easy treat to bake with fresh strawberries! It’s a moist vanilla banana cake with fresh strawberries and a delicious crumb topping.
This banana strawberry cake was inspired by my banana blueberry crumb cake. It instantly became one of my go-to recipes for strawberry season!
I love anything with a crumble topping like these rhubarb crumble muffins and apple strawberry crumble.
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Why We Love This Recipe
- Banana and strawberry cake- It’s a tender strawberry cake that tastes like banana bread! They’re strawberry filled like my strawberry cream scones and full of banana flavor like these chocolate chip banana bread muffins.
- Cardamom cornflake crumble-This crumble is sweet, crunchy and delicious. For another yummy cake with streusel topping, try this apple cider coffee cake.
- Easy to make- This strawberry banana cake recipe is quick and simple to make. No mixer needed!
- Perfect anytime of the day- Enjoy a piece for breakfast, brunch, an afternoon snack or dessert!
Ingredients
Below are some useful notes on some of the ingredients for this banana strawberry cake recipe.
- Butter-We are using melted, unsalted butter in the batter and the crumble.
- Bananas-Use 1 overripe banana. Overripe bananas will have brownish-black peels or peels with brown spots on them. Use a fork, whisk or potato masher to mash the banana. If you have extra ripe bananas, make my spiced banana cake and Nutella banana bread!
- Eggs-2 large room temperature eggs.
- Strawberries– Use fresh strawberries. Wash strawberries and pat dry. Chop them and add them to the batter or slice them thinly and spread them on top before baking.
- Cornflakes-Cornflakes add a delicious crunch to the crumble.
- Lemon zest-Lemon zest adds a little extra fresh flavor to this fruity cake.
- Cardamom-Ground cardamom adds extra flavor to the crumble. It also makes this orange cardamom cake taste amazing!
Please see recipe card below for full list of ingredients and quantities.
Substitutions & Variations
- Swap in cinnamon in place of cardamom for the crumble.
- Full fat Greek yogurt is a good substitute for sour cream.
- Use equal parts flour as a substitute for corn flakes.
Instructions
Step 1 (Picture 1 above)–Mix together the cardamom, flour, salt, light brown sugar, freeze dried strawberry powder and cornflakes in a small bowl. Stir in the melted butter. Place crumble in the fridge.
Step 2 (Picture 2 above)–Add sugars to a large bowl. Use your fingertips to rub the lemon zest into the sugar. Mix together the butter and sugars. Add the mashed banana, sour cream, eggs, and vanilla.
Step 3 (Picture 3 above)–Use a spatula to fold the dry ingredients into the wet ingredients. Stir until just combined.
Step 4 (Picture 4 above)–Spread batter into an 8 inch square pan. Place the strawberries on top.
Step 5 (Picture 5 above)– Top with the crumble. Bake at 350 Fahrenheit for 45-48 minutes. Allow to cool.
Step 6 (Picture 6 above)– Enjoy as is or top with powdered sugar or icing (recipe in recipe card below).
Expert Tips
- Allow melted butter to cool slightly before using. Melt the butter before assembling the rest of the ingredients. This gives the butter time to cool.
- Break the crumble up with a fork after chilling. Leave some larger and some smaller pieces.
- You can pulse freeze dried strawberries in a food processor to make freeze dried strawberry powder. Do this right before you make the crumble. Freeze dried strawberries and powder become soggy quickly when they’re exposed to air.
Recipe FAQs
You can buy freeze dried strawberry powder on Amazon. You can also buy freeze dried strawberries at Target. Just pulse them in the food processor right before using to make a powder.
Store this strawberry and banana cake in an airtight container at room temperature for 2-3 days.
Yes! Freeze leftover cake in a freezer safe container for up to 2 months. Defrost in the fridge or at room temperature. The crumble won’t be as crunchy after freezing.
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Strawberry Banana Cake
Equipment
Ingredients
Crumb Topping
- ½ cup (110 g) light brown sugar
- ⅓ cup (9 g) cornflakes
- 1 cup (125 g) all purpose flour
- ½ teaspoon cardamom
- 1½ tablespoons (22 g) freeze dried strawberry powder optional
- ⅛ teaspoon salt
- ½ cup (113 g) unsalted butter melted
Strawberry Banana Cake
- ½ cup (113 g) unsalted butter melted, cooled slightly
- 1 (118 g) medium banana overripe, mashed
- 1¼ cup (180 g) strawberries fresh, sliced or chopped
- ½ cup (110 g) light brown sugar packed
- ½ cup (100 g) granulated sugar
- 2 teaspoons lemon zest optional
- 2 teaspoons vanilla extract
- 2 large eggs room temperature
- ½ cup (115 g) sour cream room temperature
- 1½ cups (187 g) all purpose flour
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
Strawberry Icing (optional)
- ½ cup (60 g) powdered sugar
- 1-3 teaspoons milk or lemon juice
- 1 teaspoon freeze dried strawberry powder optional
Instructions
Crumb Topping
- In a small bowl, mix together the cardamom, flour, salt, light brown sugar, freeze dried strawberry powder, and cornflakes in a small bowl.
- Stir in the melted butter. Place crumble in the fridge while you prepare the batter.
Strawberry Banana Cake
- Preheat oven to 350 Fahrenheit. Place the butter in a small bowl. Microwave it til melted. Set aside to cool while you prepare the rest of the ingredients.
- Grease an 8X8 inch square pan. Line it with parchment paper to make it easier to remove once baked.
- Wash and pat dry strawberries. Chop off tops. Strawberries can be chopped and stirred into batter. You can also slice them thinly and arrange them on top of the batter. Both ways work!
- In a medium bowl, whisk to combine the flour, baking powder, baking soda and salt. Set aside.
- In a large bowl, add the sugars and lemon zest. Use your fingertips to rub the lemon zest into the sugar. Stir or whisk in the melted butter until completely combined. Mix in the eggs til combined. Mix in the mashed banana, sour cream and vanilla extract.
- Fold the dry ingredients into the wet ingredients. Stir until just combined. Do not overmix.
- Pour the batter into the pan. Arrange a layer of the strawberry slices on top.
- Remove crumble from the refrigerator. Use a fork to break up the crumble if needed. Spread crumble evenly over the batter.
- Bake 45-48 minutes until a toothpick comes out clean when inserted in the middle of the cake.
- Remove from oven and place pan on a cooling rack. Allow to cool completely. Enjoy as is or dust with powdered sugar or drizzle with icing!
Strawberry Icing (optional)
- Stir ingredients together in a bowl. Pour over the room temperature cake.
Notes
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
Aubrey
Loved it!
Dense and moist, perfect!
Natalie Ward
Yay! Thanks so much Aubrey! So happy you loved this cake 🙂
Jenn B
Made this earlier today! It turned out amazing and purely delicious 🤤 thank you for an awesome recipe and I love your website.
Natalie
Hi Jenn! Thank you so much!! I am so happy you enjoyed this cake and so nice to hear you love my website. Thank you for taking the time to leave a review! XO Natalie
Abby
Ok had to make this as soon as I saw it! It was a huge hit with the whole family. So moist and I used freshly picked strawberries. Thank you for this recipe!!
Natalie
Hi Abby! Love that you made this right away and so happy it was a hit. Great idea to use freshly picked strawberries 🙂