Strawberry Banana Cake
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!
Servings: 16 pieces
Calories: 307kcal
Equipment
Ingredients
Crumb Topping
- ½ cup light brown sugar
- ⅓ cup cornflakes
- 1 cup all purpose flour
- ½ teaspoon cardamom
- 1½ tablespoons freeze dried strawberry powder optional
- ⅛ teaspoon salt
- ½ cup unsalted butter melted
Strawberry Banana Cake
- ½ cup unsalted butter melted, cooled slightly
- 1 medium banana overripe, mashed
- 1¼ cup strawberries fresh, sliced or chopped
- ½ cup light brown sugar packed
- ½ cup granulated sugar
- 2 teaspoons lemon zest optional
- 2 teaspoons vanilla extract
- 2 large eggs room temperature
- ½ cup sour cream room temperature
- 1½ cups all purpose flour
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
Strawberry Icing (optional)
- ½ cup 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
Overripe banana: Overripe bananas will have brownish-black peels or peels with brown spots on them. They are soft, sweet and perfect for baking! Use a fork, potato masher, or wire whisk to mash the banana.
Sour cream: Use full fat plain Greek yogurt instead of sour cream.
Cardamom: Instead of ground cardamom, use cinnamon.
Freeze dried strawberry powder: This is optional. You can order it online or buy it at stores such as Target. Grind freeze dried strawberries in a food processor to make a powder. Grind them immediately before using. Freeze dried strawberries and powder can get clumpy once exposed to air.
Topping: This cake is delicious as is or with toppings like powdered sugar or icing. Allow to cool completely before adding any topping.
Nutrition
Serving: 1piece | Calories: 307kcal | Carbohydrates: 44g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 55mg | Sodium: 189mg | Potassium: 129mg | Fiber: 1g | Sugar: 26g | Vitamin A: 447IU | Vitamin C: 28mg | Calcium: 47mg | Iron: 2mg
