Soft & Fluffy Strawberry Banana Cake — This cake is so soft, moist, fluffy! It’s packed with creamy bananas and sweet strawberries. It’s such a rich, flavorful cake!
Easy Strawberry and Banana Cake
I love the combination of strawberries and bananas, but 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 it 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.
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!
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.
What’s in the Strawberry Banana Cake?
To make this easy strawberry and banana recipe, you’ll need:
- Granulated sugar
- Coconut oil
- Silk Unsweetened Vanilla Almond Milk
- Vanilla extract
- Bananas
- All-purpose flour
- Baking powder
- Salt
- Strawberries
- Confectioners’ sugar
- Margarine (or butter)
How to Make Strawberry Banana Cake
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 calories per 8 ounces, tastes great, and if I need a vegan milk, this is my absolute go-to.
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.
Then, add the bananas, flour, baking powder, and the strawberries. Turn the batter into a 9-inch square pan and bake until the center is set. Let the cake cool before glazing it.
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.
Can I Use Frozen Strawberries?
Yes! Fresh or frozen berries work well in this recipe (I used frozen and added them to the batter straight from the freezer). Whether you use fresh or frozen, they add great flavor and even more moisture to the cake.
Can I Substitute the Coconut Oil?
I used coconut oil and prefer baking with it than butter for most quick breads, 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.
Tips for Making a Strawberry and Banana Cake
Feel free to swap out the strawberries for peaches, plums, nectarines, blueberries, or raspberries. This is a fairly forgiving batter.
I made this cake in a 9-inch baking pan, but you can also double the ingredients and bake it in a 9×13-inch pan.
Do NOT bake the cake in a 9-inch round cake tin. It holds less volume than a 9-inch square pan. If you only have a round pan on hand, discard the extra batter or try baking it in a muffin tin.
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Soft and Fluffy Strawberry Banana Cake
Ingredients
Cake
- ¾ cup granulated sugar
- â…“ cup liquid-state coconut oil
- ¼ cup Silk Unsweetened Vanilla Almond Milk
- 2 teaspoons vanilla extract
- 1 ½ cups ripe mashed bananas, about 3 medium bananas
- 1 ¼ 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
Instructions
Cake:
- 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.
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Strawberry Dessert Recipes:
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Strawberry Oatmeal Bars with Crumble Topping — These buttery bars are bursting with fresh strawberries!! Just 10 minutes of prep, so EASY because the crust and crumble are one and the same, and a crowd FAVORITE every time!!
Lemon Strawberry Bars — Imagine crossing lemon bars with a strawberry pie. These easy bars taste like strawberry lemonade! Sooo good!
Crustless Fresh Strawberry Pie — FAST, super EASY, no-mixer dessert that’s perfect for summer entertaining, picnics, or potlucks!! Somewhere in between pie, cake, and blondies is what you get with this FABULOUS recipe!
Strawberry Poke Cake — This strawberry Jello cake uses just four ingredients and is a hit at parties and potlucks! It’s a moist, refreshing dessert you’ll definitely want seconds of!
Strawberry Bars — Easy, no mixer bars with a shortbread crust, one pound of fresh berries, a layer of sweet custard, and creamy whipped topping!! A perfect warm weather dessert that everyone LOVES!!
Thank you for posting an actual RECIPE instead of “open a box of strawberry cake mix and…” like the last 5 “recipes” I looked at!
Thank you for posting an actual RECIPE instead of “open a box of strawberry cake mix and…” like the last 5 “recipes” I looked at!
You’re welcome!
Made it that night and devoured it by morning…so delicious that I made it AGAIN the next night. This time I added an extra tblsp of margarine to the glaze and it turned into a succulent SAUCE!!! This cake is a keeper.
Thanks for the 5 star review and glad you’ve made it twice already and that it’s a keeper!
Made it that night and devoured it by morning…so delicious that I made it AGAIN the next night. This time I added an extra tblsp of margarine to the glaze and it turned into a succulent SAUCE!!! This cake is a keeper.
I would like to make this as a 2-layer cake with 9-inch round pans. Do you recommend doubling the recipe? How long would you bake them? I am hoping to make this for me and my twin sister for our bday. Thanks!
A 9-inch square pan holds more volume than a 9-inch round (break out that geometry) so if you double the recipe, as written, you will have more batter than you need for two 9-inch rounds. You can discard the excess.
I have never tried this cake as a layer cake so don’t know how it will stack.
Not sure what I did wrong but mine came out quite flat and squishy, still tasty though!
can I use a round 9 inch tin?
It is smaller than a 9-inch square so you may have extra batter that you will need to discard.
Ok so i this cake turned out perfectly for the glaze i added some strawberry flavor and lemon zest and it really popped also the baker in me just has to add at least 1 egg in the batter and it still turned out great its so fluffy and soft omg this recipe is definitely pinned
Thanks for the five star review and the cake turned out perfectly for you!
Ok so i this cake turned out perfectly for the glaze i added some strawberry flavor and lemon zest and it really popped also the baker in me just has to add at least 1 egg in the batter and it still turned out great its so fluffy and soft omg this recipe is definitely pinned
After lots of searching for a great looking vegan dessert I found this, it looks incredible!!! I do have an almond allergy though, do you think I could use a different vegan milk substitute like coconut milk instead?
You could use coconut milk, cashewmilk, or soy milk. Enjoy!
Hi Just baked this. I changed it to a gluten free cake, using macadamia nut oil instead of suggested oils, increased almond milk by 1/4 cup and made my own baking powder using cream of tartar and bicarbonate of soda. ABSOLUTELY yummy.
Thanks for trying the recipe and I’m glad it came out great for you! Glad your tweaks worked out great for you!
I made this to use up my frozen strawberries from last year (too long). It was soooooooooooo good! I think this is my new favorite way to use strawberries.
Tonight I’m gonna try it with frozen blueberries because I have a bunch of those too.
Thanks for trying the recipe and I’m glad it came out great for you! I’m sure it will be great with blueberries, too!
i made this yesterday and it’s delicious!! so moist and flavorful!! can’t beat strawberry and bananas together.Â
Thanks for trying the recipe and I’m glad it came out great for you!
hello Averie I tried this recipe a couple of days ago n it turned out delicious love it love it love it….going to make again today:)thanks Averie..
Thanks for trying the recipe and glad it came out great for you!
I just made this today and it was delicious! My brother is semi-forcing us to become more healthy by kicking the sugar and white flour out of our diets, so I switched up the recipe a bit, but it turned out absolutely DELICIOUS. Instead of the sugar, I used a little more than 1/2 cup of pure maple syrup. Instead of the AP flour, I used 1 cup whole wheat flour. And I substituted the almond milk with full fat raw milk. I baked it for the 40 minutes and my whole family raved about it, but especially my brother! Thanks again for another super recipe, Averie!
Glad it came out great with maple syrup, WW flour, and raw milk and that your entire family raved about it!
The is literally the best cake ever out of every cake I’ve ever made and/or eaten! I’ve made it twice – the second time last night and it turned out so well! I found it’s best to work quickly while mixing, the first time I had to leave the batter while the strawberries defrosted and it turned out quite dense, but last night I pre-defrosted my strawberries so I could mix it quickly, I also added 1/2 teaspoon more baking powder and it turned out so delicious and spongy!! I love this cake <3Â
Thanks for trying the recipe and I’m glad it came out great for you! And yes with cakes, it’s better you mix and bake right away and not let them sit if possible. Glad it’s a hit for you!