Soft and Fluffy Strawberry Banana Cake
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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.
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.
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 Muffins, Fluffy Vegan Coconut Oil Banana Muffins, Soft Vegan Pumpkin Cake, and 50-Calorie Copycat Skinny Caramel Frappuccinos.
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.
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.
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.
- 3/4 cup granulated sugar
- 1/3 cup liquid-state coconut oil
- 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)
- 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)
- 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.
- 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.
- Add the bananas and stir to combine.
- Add the flour, baking powder, optional salt, and stir to combine. Batter will be lumpy; don’t overmix or cake will be tough.
- Add 1 cup of strawberries and gently fold to combine; reserve a few pieces for top of cake.
- Turn batter out into prepared pan, smoothing the top lightly with a spatula.
- Sprinkle the top evenly with reserved strawberry pieces.
- 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.
- 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.
- 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.
- 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.
Amount Per Serving: Calories: 192Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 95mgCarbohydrates: 40gFiber: 1gSugar: 27gProtein: 2g
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