Are you tired of the same old vanilla or chocolate cake? Look no further than Leo’s Strawberry Banana Cake recipe! This fruity and moist cake is perfect for any occasion, from birthdays to weddings to just a fun dessert at home. The combination of strawberries and bananas creates a deliciously unique flavor that will leave your taste buds wanting more. So let’s get baking!
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup sugar
- 2 large eggs
- 1 ripe banana, mashed
- 1/2 cup fresh strawberries, chopped
- 1/3 cup buttermilk
- 1/2 teaspoon vanilla extract
- Preheat oven to 350°F. Grease and flour an 8-inch cake pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time. Add mashed banana and chopped strawberries and mix well.
- Gradually add flour mixture to butter mixture, alternating with buttermilk. Stir in vanilla extract.
- Pour batter into prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let cake cool in pan for 10 minutes, then remove and let cool completely on a wire rack.
Serving Size: 1 slice
Saturated Fat: 8g
Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Total Time: 40-45 minutes
- 8-inch cake pan
- Mixing bowls
- Mixer (optional)
- Wire rack
This cake is delicious on its own, but can also be served with whipped cream, fresh strawberries, or a drizzle of chocolate sauce. It’s perfect for a summer barbecue or as a birthday cake for someone who loves fruity flavors.
If you’re feeling creative, try adding in some chopped nuts or chocolate chips to the batter. You could also try using different fruits, such as blueberries or raspberries, instead of strawberries.
If you don’t have buttermilk on hand, you can make your own by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for a few minutes. You could also try using Greek yogurt or sour cream instead of buttermilk.
This cake can be stored in an airtight container at room temperature for up to 3 days. It can also be frozen for up to 3 months.
- Make sure your butter is softened before creaming it with the sugar, as this will help the cake come together better.
- Don’t overmix the batter, as this can lead to a tough cake. Mix until just combined.
- Let the cake cool completely before icing it or it will melt.
This recipe makes one 8-inch cake, but can easily be doubled for a larger cake or to make cupcakes instead.
Frequently Asked Questions:
Can I use frozen strawberries instead of fresh?
Yes, you can use frozen strawberries, but make sure to thaw and drain them before using in the recipe.
Can I use a different type of flour?
You could try using a gluten-free flour blend, but it may affect the texture of the cake. Stick to all-purpose flour if possible.
Can I use a different type of fruit?
Yes, you can try using different fruits, but keep in mind that the texture and flavor may be different. Stick to fruits that are similar in texture to strawberries and bananas.
As someone who loves fruity desserts, I absolutely loved this cake! The combination of strawberries and bananas was a fun twist on classic cake flavors, and the cake itself was moist and delicious. I also appreciated that it was easy to make and didn’t require any fancy ingredients. Overall, I highly recommend giving this recipe a try!