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Strawberry Banana Cake

Strawberry Banana Cake with Whipped Cream Frosting

This recipe makes a strawberry banana cake that is soft, moist and fluffy. The cake is made with blended bananas and a strawberry reduction to produce a smooth fruity flavoured cake.
Prep Time30 minutes
Cook Time50 minutes
Total Time1 hour 20 minutes
Servings: 16 servings
Calories: 276kcal

Ingredients

For the Cake

  • 345g strawberries (hulled)
  • 3 medium eggs
  • 2 medium bananas (very ripe)
  • 75ml whole milk (room temperature)
  • 3 drops pink food colouring gel
  • 250g self-raising flour
  • ¼ teaspoon bicarbonate soda
  • ¼ teaspoon salt
  • 75g unsalted butter (very soft at room temperature)
  • 210g caster sugar
  • 75g vegetable oil
  • 65ml sour cream (room temperature)
  • 1 teaspoon vanilla extract

For the Whipped Cream Frosting

  • 200ml double cream
  • 20g icing sugar

For Decoration

  • ½ medium banana (sliced)
  • 3 strawberries (sliced)

Instructions

  • Make the strawberry reduction: Blend the strawberries then pour the blended strawberries into a saucepan on a medium to high heat. While the strawberries are reducing, ensure you continue to stir. The strawberries will start to bubble and you may see paler pink liquid on top.
  • Continue stirring until the strawberries have reduced to around half and you can no longer see the pale pink liquid on top. This should take around 10 - 15 minutes but may take longer depending on how much water is in the strawberries. The reduced strawberries will be thick and look like a strawberry sauce. Pour the reduced strawberries into a bowl and set aside to cool completely before use.
  • Make the cake: Preheat the oven to gas mark 4/350oF/180oC/160oC fan and line a 8 or 9 inch baking tin with baking paper. Separate the eggs then add 3 eggs whites to a bowl and 1 egg yolk to another. Store the 2 remaining egg yolks in the fridge to use for another recipe.
  • Blend together the bananas and milk and if using food colouring, add it to the blended bananas. Set aside. In a bowl prepare the dry ingredients by adding the self-raising flour, bicarbonate soda and salt then whisk and also set aside.
  • In a mixing bowl, cream together the butter and sugar until light and fluffy then add the vegetable oil and continue to combine. Mix in the egg yolk, sour cream and vanilla extract. Mix in the blended bananas and the strawberry reduction then mix in the dry ingredients and set aside.
  • To another bowl, add and whisk the egg whites for around 5 minutes or until soft peaks are formed. Gently fold the egg whites into the cake batter. Pour the batter into the cake tin and bake for around 50 minutes or until a cake tester comes out clean. Once baked, allow the cake to cool in the tin for 25 minutes then remove the cake from the tin and transfer to a cooling rack to completely cool.
  • Make the whipped cream frosting: Add the double cream and icing sugar to a stand bowl mixer or mixing bowl and whisk on a medium speed or until stiff peaks are formed. The time will vary dependant on how cold the cream is. Be careful not to over whip the cream as it will turn into butter. Frost the cake with the whipped cream, decorate with the bananas and strawberries then enjoy.