Soft and Fluffy Strawberry Banana Cake
User Reviews
4.4
Soft and Fluffy Strawberry Banana Cake
Description
The Soft and Fluffy Strawberry Banana Cake combines mashed ripe bananas with diced fresh or thawed strawberries to create a moist and airy cake. Coconut oil and unsweetened vanilla almond milk contribute to a tender crumb without dairy. The cake batter is mixed gently to preserve lightness, then baked until just set with a spring to the touch and a clean toothpick test. Placing reserved strawberry pieces on top adds a contrasting texture and a fresh look. A glaze of confectioners' sugar blended with almond milk and softened margarine is spread over the cooled cake for added moisture and sweetness. This cake suits casual teatime or fruit-themed dessert occasions.
The natural sweetness of bananas and the mildly tart diced strawberries balance nicely, and the glaze offers a mild creamy finish. Baking time may vary, so monitoring the doneness by texture rather than clock time ensures optimal moistness without overbaking.
The cake stores well covered at room temperature for several days and freezes for long-term storage. Thaw before serving for best results.
Ingredients
Cake
- ¾ cup granulated sugar
- ⅓ cup coconut oil liquid-state
- ¼ cup almond milk Silk brand, unsweetened vanilla
- 2 teaspoons vanilla extract
- 1 ½ cups banana about 3 medium bananas, ripe, mashed
- 1 ¼ cups all-purpose flour
- 2 teaspoons baking powder
- pinch salt optional and to taste
- 1 strawberries fresh or frozen (if using frozen, thaw and drain them, heaping cup; diced
Glaze
- confectioners’ sugar about 1 cup
- 2 tablespoons almond milk Silk brand, unsweetened vanilla
- 1 tablespoon margarine butter may be substituted but it’s not vegan, softened
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
- Keep the cake airtight at room temperature for up to 5 days to maintain freshness.
- Freeze portions for up to 6 months and thaw before serving to enjoy later.
- Use fresh or properly thawed and drained strawberries to prevent excess moisture in the batter.
- Do not overmix the batter to avoid a tough cake texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 192 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 192kcal | 10% |
| Carbohydrates | 40g | 13% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Polyunsaturated Fat | 1g | 6% |
| Sodium | 95mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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