Description

A moist and flavorful strawberry banana cake made with ripe bananas, fresh strawberries, and topped with rich cream cheese buttercream frosting. Perfect for family gatherings, birthdays, or any special occasion.

Ingredients

1 1/2 cups very ripe bananas, mashed

1 1/2 cups fresh strawberries, diced

1 tablespoon lemon juice

3 cups all-purpose flour

2 teaspoons ground cinnamon

1 1/4 teaspoons baking soda

1 teaspoon baking powder

1/2 teaspoon salt

3/4 cup butter, room temperature

1 cup granulated sugar

1 cup brown sugar, packed

3 large eggs

2 teaspoons vanilla extract

1 1/2 cups buttermilk

1/2–3/4 cup walnuts or pecans, chopped (optional)

For the Frosting: 1/2 cup butter, room temperature

1 package (8 oz) cream cheese, softened

4 cups icing sugar

For Decoration: 1/4–1/2 cup walnuts or pecans, chopped

6–10 large fresh strawberries, sliced or diced

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Instructions

Preheat oven to 325°F (163°C). Grease and flour a 9×13-inch cake pan (at least 2 1/4 inches deep).
In a small bowl, combine mashed bananas, cinnamon, and lemon juice. Set aside.
In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
Using a mixer, beat butter and both sugars until smooth and creamy. Add eggs and vanilla; beat until combined.
Add dry ingredients alternately with buttermilk, mixing until just incorporated.
Gently fold in banana mixture and diced strawberries. Do not overmix.
Pour batter into prepared pan and bake for about 60 minutes, or until a toothpick inserted in the center comes out clean.
Cool in pan for 5–10 minutes, then transfer to a wire rack to cool completely.
For the frosting, beat butter and cream cheese until smooth. Gradually add icing sugar and mix until fully combined.
Spread frosting evenly over cooled cake and decorate with chopped nuts and fresh strawberries if desired.

Notes

Store covered in the refrigerator for up to 4 days.

Let cake sit at room temperature for 20–30 minutes before serving.

Frozen strawberries can be used if thawed and well-drained.

Very ripe bananas with brown spots provide best flavor.

Cake can be made a day ahead and frosted the next day.

To freeze, wrap slices tightly and store in an airtight container for up to 2 months.

Prep Time: 20 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 443 kcal
Sugar: 42 g
Sodium: 320 mg
Fat: 20 g
Saturated Fat: 11 g
Unsaturated Fat: 7 g
Trans Fat: 0.5 g
Carbohydrates: 62 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 85 mg