Once you’ve tried this amazing strawberry and banana cake, I guarantee you’ll be making it again. And again. 😉
Usually, I’ll make banana bread, banana muffins or even a hair mask when I have some over-ripe bananas to use up. Last weekend though, I found myself with not only 3 very brown looking bananas that needed to be used but also with a punnet of strawberries that were just this side of being ok to use.
I considered making smoothies for everyone but decided to adapt my banana bread recipe to make it a bit more ‘cakey’ and add in some chopped strawberries to make a strawberry and banana cake. It’s definitely quite a heavy cake and is super moist due to the mashed banana but it’s honestly amazing.
We made one on Friday and it was gone by Saturday morning (we had visitors, it wasn’t all us) and on Saturday afternoon I was asked to buy extra bananas so we could make another cake as soon as they got to that over-ripe stage.
How to make Strawberry and banana cake
125g butter softened
200g caster sugar
1 teaspoon vanilla extract
3 ripe bananas
300g self-raising flour
250-350 g of strawberries
icing sugar to decorate
Preheat the oven to 180 c (fan assisted)
- Cut the strawberries into small pieces and put them to one side.
- Mash the bananas together and again, put this to one side ready for when you need it.
- Add the butter and sugar together in a bowl and cream them together until they’re looking pale and fluffy. I definitely prefer using a food blender for this as it makes it so much easier but if you prefer a wooden spoon then go for it!
- Add the eggs and the vanilla extract to the mix and give it a good blend.
- On the lowest speed, blend in the flour and milk. I’d like to say I do this gradually but when I’m using a blender, I genuinely just whack it all in at once and I’ve never had a problem.
- Using a wooden spoon, gently stir through the mashed banana until it’s completely combined.
- Using your wooden spoon again, add the chopped up strawberries and gently stir them in so they’re pretty much evenly distributed throughout the cake batter.
- Spoon the cake batter into a greased baking tray – either one that’s lined with baking paper or a springform cake tin like I used.
- Pop your cake in the oven and bake it for 45-50 minutes. You can tell when you can pop a skewer or a knife in the centre of the cake and it comes out clean.
- Let the cake cool for a good twenty minutes or so before you attempt to take it out of the tin.
- Just before serving, give it a light dusting of icing sugar to pretty it up. 😉
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