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Strawberry banana cake recipe

Strawberry banana cake recipe

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  • Recipes
  • Dish type
  • Cake
  • Cakes with fruit
  • Berry cake
  • Strawberry cake

This summery cake is very moist and pretty easy to make. Serve warm with whipped cream.

19 people made this

IngredientsMakes: 1 cake

  • 150g butter, melted
  • 150g caster sugar
  • 3 eggs
  • 80g plain flour
  • 1/2 teaspoon baking powder
  • 20 strawberries - washed, hulled and halved
  • 4 ripe bananas, peeled and sliced

MethodPrep:15min ›Cook:20min ›Ready in:35min

  1. Preheat oven to 180 C / Gas 4 and grease a 23cm fluted tart tin or a round cake tin.
  2. In a large bowl, mix melted butter with sugar until the mixture becomes creamy and smooth. Stir in eggs, one at a time; sift in the flour and baking powder and mix well.
  3. Pour 3/4 of the mixture into the prepared tin. Arrange the strawberry halves and banana slices over the surface of the cake mixture; spoon the remaining cake mixture on top.
  4. Bake in preheated oven for 20 minutes or until a skewer inserted in the centre comes out clean.

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Recipe Summary

  • cooking spray
  • ½ cup white sugar
  • ¼ cup unsalted butter
  • 2 small ripe bananas, mashed
  • 1 egg
  • ½ teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt (Optional)
  • 5 small strawberries, chopped

Preheat the oven to 350 degrees F (175 degrees C). Grease 6 muffin cups with cooking spray.

Combine sugar and butter in a medium bowl beat with an electric mixer until pale and fluffy. Add bananas, egg, and vanilla extract beat for 1 minute.

Sift flour, baking powder, baking soda, and salt over the banana mixture. Beat until just combined. Stir in chopped strawberries. Pour batter into the prepared muffin cups.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 16 to 18 minutes. Cool for 5 minutes then transfer to a wire rack to cool completely.

🍰 How To Make

1. Prepare the cake pans and heat the oven.

2. Combine the butter and sugar in a mixer. Slowly add in eggs and egg yolks one at a time. Pour in vanilla and combine.

3. Combine dry ingredients in a separate bowl. Slowly combine the wet and dry ingredients until it&rsquos combined.

4. Pour the batter into the pans evenly.

5. Bake the cakes for 25-35 minutes. Cool on a wire rack then take out of pans.

6. Prepare the frosting by mixing the whipping cream until stiff peaks have formed.

7. Mix the cream cheese, sugar, and vanilla in a separate bowl and mix until smooth.

8. Fold the whipped cream into cream cheese mixture. Add in the bananas and strawberries.

9. Pipe the frosting on the top of one of the cakes. Add a layer of strawberries. Add the second layer and pipe more frosting on top. Chill, then serve!

Full directions and measurements for this strawberry banana layer cake are in the recipe card below.

Strawberry Banana Poke Cake

Have you been on the hunt for a delicious and loving-looking dessert? You know, something to be the cherry on top at brunch or at a loved one’s birthday party, that’ll taste amazing but also look like a million bucks. What we’ve got today is a cake fit for a queen, perfect for any spring or summer party – this is our strawberry banana poke cake!

We’ll lay it out for you: strawberry cake topped with banana pudding and frozen whipped topping, then a fresh layer of bananas and strawberries. Does it get any better?? While you could always use freeze-dried strawberries to make a from-scratch strawberry cake, we just grabbed ourselves a box of strawberry cake mix – and while we were at it, two boxes of banana pudding. If you haven’t made a poke cake before, the premise is this: take a baked cake, poke holes in the top of it, then pour pudding over the top of the cake so that it sinks into the holes and sets in the cake.

Here’s a pro tip: get your cake out of the oven and poke holes all over the top, THEN whisk together your pudding mix and pour it over the top. This ensures all of the pudding will sink into the cake and set perfectly in the holes you poked in there. If your pudding starts to set before you pour it over your cake – it’s happened to us! – that’s no problem, just smooth it over with your spoon or spatula and gently press it into the holes.

This cake is fruity and refreshing, especially thanks to the fresh fruit we put on top, with pockets of creamy banana pudding nestled into a perfectly-cooked strawberry cake. For a baby shower, brunch, birthday or just because, this is just the thing to make and serve to your friends and family.

Strawberry Banana Coffee Cake with Crumb Top Soft, moist, perfectly sweet banana coffee cake baked with strawberries and the perfect cinnamon crumb topping that just happens to be healthy! Grain free, dairy free, and Paleo with no refined sugar, this Strawberry Banana Coffee Cake is comfort food for any time of day. Raise your hand if you just don’t love coffee cake. If you just raised your hand, um, WTF is wrong with you?! But really, everyone loves a good coffee cake with cinnamon crumb topping, no? Am I the only one who still has the vivid taste of Entenmanns crumb coffee cake in my head/mouth whenever this subject comes up? Coffee cake with cinnamon crumb topping is one of life’s ultimate comfort foods in my opinion. It’s right up there with chocolate and bacon, although I wouldn’t be stupid enough to put those 3 things together (even if I saw maple bacon cake at the store recently, I dunno, just not feeling all that into it.) Anyway, SOME things are best left uncombined. Strawberries and bananas don’t fit in that category, and if you try to tell me strawberries and coffee cake DO fall into the “do not combine” category , well then of course I’ll have to kill you. But first, you’ll have one last chance to try out this cake and change your mind. Truth be told, I wasn’t sure I’d like strawberries baked into a coffee cake. But see, I had quite a few extra strawberries and figured I’d see what I could do. We are not dealing with advanced calculus and I’m not trying to recreate the wheel here after all, but rather make a grain free and Paleo banana coffee cake with the addition of strawberries that does not suck. At all. So I took the risk. I already made berry almond breakfast bars that worked out, along with banana coffee cake muffins that I wouldn’t mind eating daily for the rest of my life. This was not a far cry – NEWSFLASH – my recipes are all just spins on one another – NEWSFLASH #2 – because that is the way cooking and baking work. And that’s also what makes it fun, easy to experiment with and ultimately something I enjoy doing with my time. Plus the eating part, that is a damn good part. So let’s see, before you embark on this strawberry banana coffee cake journey into the unknown, is there anything you need to know? My only caveat would be to use nice ripe sweet strawberries if you’re using fresh ones, since you’re baking them right into the cake. And if you’re using frozen, make sure to defrost and really get all the water out prior to mixing them in to avoid a soggy, sad cake. The other note is on the topping. As with any crumb topping, very cold coconut oil, butter, or ghee will produce the best result. You can use a food processor to blend, but I personally prefer blending it old-school with a pastry blender or fork. It takes longer, but I have more control, which I like. I also wound up broiling my topping right at the end of baking to get it to brown just a bit more, but that is totally optional. As for eating and storing, I found the cake had the best texture after completely cooling and then chilling in the fridge for a while. It’s perfect to make ahead of time and seems to taste even better the next day! Let’s get started! How long does strawberry banana bread keep?

Cool the bread and enjoy right away. If you need to store it, put in an airtight container and you can store it for around 4 days.

We love to freeze any leftover loaves (if there are any), by wrapping it tightly in foil, and then placing it in a freezer Ziplock bag.

This bread is delicious with any kind of berry! Remember each oven is different, so make sure and under-set your timer, so you don’t over-bake the bread!

I have used fresh strawberries, but one can use frozen ones too. I generally do not prefer frozen berries in baking as at times, they release water and then sometimes the bakes goes gooey or oozy. However, it can be replaced with frozen. When using frozen berries it is recommended to use straight from the freeze and not to defrost.

Emily von Euw is the creator of the award-winning recipe blog, This Rawsome Vegan Life (, and best-selling author of four cookbooks: Rawsome Vegan Baking 100 Best Juices, Smoothies and Healthy Snacks The Rawsome Vegan Cookbook and Rawsome Superfoods. Em’s passion in life comes from friendships, food,
wilderness, mindfulness, art, and lots of dark chocolate. They have presented at veg expos and festivals across Canada and the US, and their work has been featured in publications around the world. Em lives in the lower mainland of British Columbia, Canada, on the traditional and unceded territories of the xwməθkwəy̓əm (Musqueam), Sḵwx̱wú7mesh
Úxwumixw (Squamish), and səl̓ilwətaɁɬ (Tsleil-Waututh) First Nations. Em uses they/them pronouns as they are a non-binary and gender non-conforming person.

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Can the cashews be replaced with anything else. My son is allergic to all types of nuts

No-Brainer Banana Split Dump Cake


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What's better than a large banana split? A banana split that won't melt on you! No-Brainer Banana Split Dump Cake is an incredibly easy cake recipe that incorporates all of the flavors you love about the classic dessert in an easy-to-make treat.

The recipe starts with a simple and traditional dump cake recipe and then adds a few banana split flavors. Piled high with whipped cream, chocolate sauce, and bananas, this treat will definitely make you feel like you're enjoying your favorite frozen treat in your local soda shoppe from your childhood. It has all the best flavors of that famous ice cream sundae dessert, but without the melty mess.

This dump-and-go dessert is fun to eat from a bowl on any afternoon of the year. However, its tropical banana, coconut, and pineapple flavors are particularly refreshing during summer months. This easy dessert recipe uses a number of shelf-stable ingredients. Just keep what you need on hand, and you can quickly bake a dessert the next time company drops by unexpectedly.

You'll love getting creative with this recipe! In addition to the serving suggestions below, you can top each slice of cake with sprinkles, ice cream, and even crushed cookies. You'll love digging in to this unique dessert!

Cooking Vessel Size 9 x 13-inch Baking Pan

Occasion Birthday, Casual Dinner Party, Family Get Together


  • 1 12 ounce can strawberry pie filling
  • 1 20 ounce can crushed pineapple, undrained
  • 1 box white or yellow cake mix, dry
  • 1 / 2 cup butter
  • 1 cup shredded coconut
  • 1 / 2 cup chopped walnuts
  • 2 bananas, sliced
  • 2 cups whipped cream or whipped topping
  • 1 / 2 cup chocolate fudge ice cream topping
  • Maraschino cherries

You can never have too many dump cake recipes! Check out our free eCookbook: Dump Cake Recipes: 9 of the Best Dessert Recipes Ever


Preheat oven to 325 degrees F. Grease or spray a 9 x 13 cake pan.

Spread strawberry pie filling into the bottom of the pan and top with the pineapple.

Sprinkle the cake mix evenly on top of the fruit. Slice butter very thinly and arrange over the top of the cake mix. Sprinkle with the coconut and then the walnuts.

Bake for 1 hour until lightly browned and bubbly.

To serve: Spoon cake into individual bowls and top with sliced bananas, a dollop of whipped cream, and a drizzle of fudge topping. Top with a maraschino cherry and serve.


This recipe was inspired by this Easy Banana Split Dump Cake (a reader favorite)!

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This recipe is amazingly easy and such a delicious treat. I will leave out coconut but offer toppings like chopped nuts on the side. This is a beautiful dessert that is going to be a hit for a 4th of July get together. I'm making my shopping list now.

I have tried a similar recipe and loved it so so so much.

It was good, expected to taste more banana flavor. Instead was more strawberry heavy in flavor. Would modify that in the future. If serving to friends - make sure to let them know there are nuts in the dessert. I didn't see them until I had a spoonful in my mouth.

A nice combination of fruity flavors - strawberry, pineapple and banana. three of my favorites! Definitely a great, easy-to-make summer dessert!

Nothing reminds me of summer more than a banana split. I'm not always big on ice cream, so this is a great version I could make at home.

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I prepared this recipe for 10 dinner guests. All of them raved! I thought this recipe was just ok. This cake is very easy to prepare. I used vanilla flavored frozen yogurt instead of banana strawberry frozen yogurt. I omitted the sliced bananas and served the cake with the sauce described in the recipe and chopped strawberries. The guests were talking about the cake two days later!

There is not enough room here to tell you how wonderful this is, although I did not make exactly as instructed, I used vanilla Ice Cream in place of the frozen yogurt..and on top I piped rosettes of whipped cream after it was frozen,then returned to the freezer until it was sliced,I omitted the sliced berries on top and did not add the banana. feeds a large crowd

Being a novice cook, this cake was very easy to make, and looked very "gourmet" when served. I served it sliced, with sauce drizzled on top, then sprinkled a few banana slices on each piece. Couldn't find the exact yogurt, so substituted dark cherry yogurt instead and came out great!

Could not find the exact ingredients and was forced to substitute lemon sorbet and strawberry frozen yogurt. 12 ounces pound cake is not enough I would buy a bigger one next time. We did not use any banana but this presented well with the top covered with stemmed, whole strawberries.

GREAT dessert - easy, and beautiful presentation. Delicious, too.

This dessert is simple, makes a great presentation, and best of all DELICIOUS!! I made it for a retirement party and have had many requests for the recipe and to make it again.


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