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Strawberry Banana Cake Recipe

Posted by Gwen Watson on May 15, 2015

Strawberry Banana Cake Recipe

What do you typically do with ripe bananas? While banana bread is always a delicious choice, there are other options. Next time, try this strawberry banana cake recipe instead! It’s light and moist and offers the perfect way to use those beautiful, in-season strawberries and ripe bananas.

Strawberry Banana Cake Recipe

Recipe adapted from


For the cake:

  • 3 very ripe bananas, mashed (about 1 ½ cups mashed bananas)
  • ¾ cup granulated sugar
  • 1 tablespoon dark brown sugar
  • ½ cup vegetable oil of choice
  • 2 large eggs, brought to room temperature
  • ½ cup Greek yogurt
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup diced strawberries, either fresh or frozen

For the icing:

  • ½ cup butter (1 stick), softened to room temperature
  • 4 cups confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 5 tablespoons whole milk


For the cake:

Preheat oven to 350 Degrees Fahrenheit. Spray cooking spray designed for baking (with flour) on a standard Bundt cake pan. If you don’t have the cooking spray, grease and flour the pan using butter or shortening and about 1 tablespoon of all-purpose flour.

Add the mashed bananas, granulated sugar, and dark brown sugar to a large mixing bowl. Set the mixer on low speed and beat for about one minute, or until the ingredients are well combined. Add oil, eggs, Greek yogurt, and vanilla. Mix on low speed until smooth.

Sift flour, baking soda, and salt together into another bowl. Slowly add the dry ingredients into the bowl with the wet ingredients while mixing on low speed. Beat on low until the ingredients are well combined. Don’t over mix the batter, though, because it can make the batter too dense. Using a rubber spatula, gently fold diced strawberries into the batter.

Pour batter into the prepared Bundt cake pan. Bake until cake is cooked all the way through, which should take 45-50 minutes. Test the cake at the 40 minute point by inserting a toothpick in the center. You’ll know the cake is done when the toothpick comes out clean.

Remove cake from oven and let cool on a rack for 15 minutes. Loosen the sides of the cake from the pan using a knife and gently flip it directly onto the cooling rack. Let cool completely before icing it.

For the Icing:

While the cake is cooling, prepare the icing.

Add softened butter to a mixing bowl. Mix in confectioners’ sugar with the mixer set on low. Add 3 tablespoons of the milk and mix on low until incorporated. If icing is too thick, add more milk in tablespoonful amounts until desired consistency is achieved. Wait until the cake is completely cooled before icing it. You don’t need to follow this icing recipe. You can follow any recipe you want or even use prepackaged icing instead of making your own.

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