Imagine a cake so soft it practically melts in your mouth, bursting with the sweet harmony of ripe strawberries and creamy bananas. This isn't just another dessert - it's a slice of pure happiness that will transform your ordinary day into an extraordinary culinary experience. Whether you're a baking novice or a seasoned pro, this Soft and Fluffy Strawberry Banana Cake promises to become your new go-to recipe that will have everyone begging for seconds!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 ripe banana, mashed
- 1 cup strawberries, chopped
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the softened butter and sugar together using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter mixture, beating well after each addition. Ensure each egg is fully incorporated before adding the next.
- Mix in the mashed ripe banana and vanilla extract, stirring until well combined.
- Gradually fold the dry flour mixture into the wet ingredients, mixing gently until just combined. Be careful not to overmix.
- Gently fold in the chopped strawberries, distributing them evenly throughout the batter.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula to ensure even distribution.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Optional: Dust with powdered sugar or top with cream cheese frosting before serving.
Tips
- Use very ripe bananas for maximum flavor and natural sweetness. The darker and spottier, the better!
- Make sure your butter and eggs are at room temperature before mixing to ensure smooth, even incorporation.
- Don't overmix the batter - mix just until the ingredients are combined to keep the cake tender and light.
- Gently fold in strawberries to prevent them from bleeding too much color into the batter.
- For extra moisture, you can substitute some of the butter with Greek yogurt or sour cream.
- Let the cake cool completely before adding any frosting to prevent melting and ensure a perfect finish.
- Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 3g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 60mg
