Soft and Fluffy Strawberry Banana Cake

I love the combination of strawberries and bananas, and had never put the two together into a cake.

Now I can check strawberry banana cake off my culinary to-do list.

Soft & Fluffy Strawberry Banana Cake (vegan) - You'll never miss the eggs or butter in this soft, healthier cake bursting with berries!

The cake is so soft, moist, and packed with creamy bananas and sweet strawberries.

And just happens to be vegan, but you’ll never miss the eggs or butter. It’s such a rich, flavorful cake and no one will ever suspect it’s vegan.

My family devoured it first. Then I told them it was on the healthier side of the cake spectrum and vegan.

It’s an easy, no mixer cake that takes just minutes to get in the oven and it’s perfect for your extra ripe bananas and takes advantage of all those strawberries that are coming into season now.

Soft & Fluffy Strawberry Banana Cake (vegan) - You'll never miss the eggs or butter in this soft, healthier cake bursting with berries!

In vegan baking, rather than using eggs, both bananas and pumpkin are great stand-ins to bind ingredients, and to provide lightness and fluffiness. The bananas certainly do their job in this cake because it’s light and fluffy, yet dense enough to be satisfying.

To make the cake, simply whisk together sugar, coconut oil, vanilla, and Silk Unsweetened Vanilla Almond Milk. I love this stuff. It only has 30-calorie per 8 ounces, tastes great, and if I need a vegan milk, this is my absolute go-to.

I recently used it in Dairy-Free Soft and Fluffy Blueberry Pancakes and have used it in other recipes including Vegan Chunky Apple Cinnamon MuffinsFluffy Vegan Coconut Oil Banana MuffinsSoft Vegan Pumpkin Cake, and 50-Calorie Copycat Skinny Caramel Frappuccinos.

All Silk products are dairy-free and gluten-free and I like that Silk is committed to and believes in the benefits of a plant-based diet.

Soft & Fluffy Strawberry Banana Cake (vegan) - You'll never miss the eggs or butter in this soft, healthier cake bursting with berries!

Then add the bananas, flour, baking powder, and the strawberries. I used frozen. Whether you use fresh or frozen, they add great flavor and even more moisture to the cake.

I used coconut oil and prefer baking with it than butter for most quickbreads, cakes, and muffins. Oil keeps things softer, springier, and moister long-term. 

The cake doesn’t taste overly coconutty. Rather, it’s subtly perfumed with coconut undertones, which is heavenly with the bananas and berries, but substitute with another oil if you prefer.

Soft & Fluffy Strawberry Banana Cake (vegan) - You'll never miss the eggs or butter in this soft, healthier cake bursting with berries!

The glaze is a simple confectioners’ sugar and Silk Unsweetened Vanilla Almond Milk glaze and it’s optional because the cake is already sweet and moist enough without it, but everything is just that much better with a little glaze on it.

It’s a perfect cake for showers, brunches, or as a just-because cake when your eyeballs are bigger than your stomach and you have too many ripe bananas or ripe seasonal fruit around. You can swap the strawberries for peaches, plums, nectarines, blueberries, or raspberries.

Although I have  40+ banana bread and banana recipes, there’s always room for one more. The cake reminds me of banana bread that’s baked as a cake with an abundance of juicy strawberries and we loved it.

Soft & Fluffy Strawberry Banana Cake (vegan) - You'll never miss the eggs or butter in this soft, healthier cake bursting with berries!

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Soft and Fluffy Strawberry Banana Cake (vegan)

This cake is so soft, moist, fluffy and packed with creamy bananas and sweet strawberries. It's such a rich, flavorful cake that you'll never miss the eggs or butter, and no one will suspect it's vegan or on the healthier side as cakes go. It reminds me of banana bread that's baked as a cake with an abundance of juicy strawberries in every bite. It's light and fluffy, yet dense enough to be satisfying. It's a perfect cake for showers, brunches, or as a just-because cake when your eyeballs are bigger than your stomach and you have too many ripe bananas or ripe seasonal fruit around. I used frozen strawberries, but fresh would be wonderful. Or swap out the strawberries and use peaches, plums, nectarines, blueberries, or raspberries.

Yield: one 9x9-inch pan, 9 to 12 generous pieces

Prep Time: 15 mintues

Cook Time: about 40 minutes

Total Time: about 90 minutes, for cooling

Ingredients:

Cake
3/4 cup granulated sugar
1/3 cup liquid-state coconut oil (vegetable or canola oil may be substituted)
1/4 cup Silk Unsweetened Vanilla Almond Milk
2 teaspoons vanilla extract
1 1/2 cups ripe mashed bananas (about 3 medium bananas)
1 1/4 cups all-purpose flour
2 teaspoons baking powder
pinch salt, optional and to taste
1 heaping cup diced strawberries, fresh or frozen (if using frozen, thaw and drain them)

Glaze
about 1 cup confectioners' sugar
2  tablespoons Silk Unsweetened Vanilla Almond Milk
1 tablespoon softened margarine (butter may be substituted but it's not vegan)

Directions:

  1. Preheat oven to 350F. Line a 9-inch square pan with aluminum foil and spray with cooking spray, or grease and flour the pan; set aside.
  2. Cake - In a large bowl, whisk together granulated sugar, coconut oil, milk, and vanilla. If your milk is very cold, it could cause the coconut oil to solidify into small white blobs; it's okay if that happens.
  3. Add the bananas and stir to combine.
  4. Add the flour, baking powder, optional salt, and stir to combine. Batter will be lumpy; don't overmix or cake will be tough.
  5. Add 1 cup of strawberries and gently fold to combine; reserve a few pieces for top of cake.
  6. Turn batter out into prepared pan, smoothing the top lightly with a spatula.
  7. Sprinkle the top evenly with reserved strawberry pieces.
  8. Bake for about 40 minutes, or until center is set and slightly spring to the touch, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter. Watch your cake, not the clock, and always bake until done noting that climate, oven, moisture in bananas and strawberries, and exact ingredients used effect baking time.
  9. Place pan on a wire rack and allow cake to cool for at least 30 minutes before optionally glazing. While cake cooks, makes the glaze.
  10. Glaze - To a small bowl, add 1 cup confectioners' sugar, milk, margarine, and whisk until smooth. Depending on desired consistency, you may need to play with sugar and milk ratios slightly.
  11. Evenly drizzle the glaze over the cake before slicing and serving. Cake will keep airtight at room temperature for up to 5 days or in the freezer for up to 6 months.

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97 Responses to “Soft and Fluffy Strawberry Banana Cake”

  1. #
    51
    Jessica — June 22, 2014 at 6:15 am

    Made this twice within 3 days – love it and so does everyone who ate it. Used raspberries instead of strawberries as I’m not a fan of cooked strawberries.

    Reply

    • Jessica replied: — June 22nd, 2014 at 6:17 am

      Also super easy to prepare. :)

      Reply

    • Averie Sunshine replied: — June 22nd, 2014 at 1:23 pm

      Twice in 3 days, that’s amazing! And your idea to swap in raspberries is great and yes, I think it’s super easy to prepare and glad you do too! Awesome!

      Reply

  2. #
    52
    Dorothy — June 24, 2014 at 4:09 am

    Love this! It is perfect for my son who is allergic to eggs. I only have an 8×8 pan so it took forever to cook and still was dense, I may buy a 9×9 pan just for it!

    Reply

    • Averie Sunshine replied: — June 24th, 2014 at 1:05 pm

      This is a really dense cake to begin with and baking it in any smaller pan than the 9×9 will make it…even denser and take forever to cook. A 9×9 pan should be $10 bucks at the grocery store or Target – well worth it to have one!

      Reply

      • Dorothy replied: — July 5th, 2014 at 7:02 am

        Made this again with a 9×9 pan and wow, what a diffrence! My family inhaled it so we picked more strawberries just to make it again!

        • Averie Sunshine replied: — July 5th, 2014 at 9:02 am

          Yes a 9×9 pan is really key for this cake. An 8×8 is just a tad too small. Glad your family loved and inhaled it!

  3. #
    53
    Emma — June 26, 2014 at 8:05 am

    This is awesome. I’m currently making it. Hope it tastes as good as it looks. Some people think vegan food is boring but this proves them wrong. Yay for vegan-ism :) Thanks for the recipe!

    Reply

    • Averie Sunshine replied: — June 26th, 2014 at 12:00 pm

      Some people think vegan food is boring but this proves them wrong. <— AMEN! When I was strictly vegan I felt the same and now as a vegetarian, I continue to post tasty vegan recipes when I can for that very reason :)

      Reply

  4. #
    54
    Ana Veay — July 11, 2014 at 1:07 pm

    OMG, just came out of the oven. It looks so spongey and cute and it smells DELICIOUS.

    Reply

    • Averie Sunshine replied: — July 11th, 2014 at 1:10 pm

      Enjoy it!! Glad it came out looking wonderful!

      Reply

    • Ana Veay replied: — July 11th, 2014 at 1:14 pm

      It’s perfect. My non – vegan family approves.

      Reply

      • Averie Sunshine replied: — July 11th, 2014 at 1:36 pm

        Love it when that happens :) Enjoy!

  5. #
    55
    Stephanie — August 9, 2014 at 2:19 pm

    I just discovered your site the other day and am in LOVE with all of your recipes!! I just made this cake today and my family is head over heels over them! So good! Thanks for sharing! :)

    Reply

    • Averie Sunshine replied: — August 9th, 2014 at 2:24 pm

      Thanks for finding me and the nice compliments and for trying this cake! Glad you guys are loving it!

      Reply

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