Soft & Fluffy Strawberry Banana Cake — This cake is so soft, moist, fluffy! It’s packed with creamy bananas and sweet strawberries. It’s such a rich, flavorful cake!
Easy Strawberry and Banana Cake
I love the combination of strawberries and bananas, but had never put the two together into a cake. Now I can check strawberry banana cake off my culinary to-do list.
The cake is so soft, moist, and packed with creamy bananas and sweet strawberries.
And it just happens to be vegan, but you’ll never miss the eggs or butter. It’s such a rich, flavorful cake and no one will ever suspect it’s vegan.
My family devoured it first. Then I told them it was on the healthier side of the cake spectrum and vegan.
It’s an easy, no mixer cake that takes just minutes to get in the oven and it’s perfect for your extra ripe bananas and takes advantage of all those strawberries that are coming into season now.
It’s a perfect cake for showers, brunches, or as a just-because cake when your eyeballs are bigger than your stomach and you have too many ripe bananas or ripe seasonal fruit around!
Although I have 40+ banana bread and banana recipes, there’s always room for one more. The cake reminds me of banana bread that’s baked as a cake with an abundance of juicy strawberries and we loved it.
What’s in the Strawberry Banana Cake?
To make this easy strawberry and banana recipe, you’ll need:
- Granulated sugar
- Coconut oil
- Silk Unsweetened Vanilla Almond Milk
- Vanilla extract
- Bananas
- All-purpose flour
- Baking powder
- Salt
- Strawberries
- Confectioners’ sugar
- Margarine (or butter)
How to Make Strawberry Banana Cake
To make the cake, simply whisk together sugar, coconut oil, vanilla, and Silk Unsweetened Vanilla Almond Milk. I love this stuff. It only has 30 calories per 8 ounces, tastes great, and if I need a vegan milk, this is my absolute go-to.
All Silk products are dairy-free and gluten-free and I like that Silk is committed to and believes in the benefits of a plant-based diet.
Then, add the bananas, flour, baking powder, and the strawberries. Turn the batter into a 9-inch square pan and bake until the center is set. Let the cake cool before glazing it.
The glaze is a simple confectioners’ sugar and Silk Unsweetened Vanilla Almond Milk glaze and it’s optional because the cake is already sweet and moist enough without it, but everything is just that much better with a little glaze on it.
Can I Use Frozen Strawberries?
Yes! Fresh or frozen berries work well in this recipe (I used frozen and added them to the batter straight from the freezer). Whether you use fresh or frozen, they add great flavor and even more moisture to the cake.
Can I Substitute the Coconut Oil?
I used coconut oil and prefer baking with it than butter for most quick breads, cakes, and muffins. Oil keeps things softer, springier, and moister long-term.
The cake doesn’t taste overly coconutty. Rather, it’s subtly perfumed with coconut undertones, which is heavenly with the bananas and berries, but substitute with another oil if you prefer.
Tips for Making a Strawberry and Banana Cake
Feel free to swap out the strawberries for peaches, plums, nectarines, blueberries, or raspberries. This is a fairly forgiving batter.
I made this cake in a 9-inch baking pan, but you can also double the ingredients and bake it in a 9×13-inch pan.
Do NOT bake the cake in a 9-inch round cake tin. It holds less volume than a 9-inch square pan. If you only have a round pan on hand, discard the extra batter or try baking it in a muffin tin.
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Soft and Fluffy Strawberry Banana Cake
Ingredients
Cake
- ¾ cup granulated sugar
- ⅓ cup liquid-state coconut oil
- ¼ cup Silk Unsweetened Vanilla Almond Milk
- 2 teaspoons vanilla extract
- 1 ½ cups ripe mashed bananas, about 3 medium bananas
- 1 ¼ cups all-purpose flour
- 2 teaspoons baking powder
- pinch salt, optional and to taste
- 1 heaping cup diced strawberries, fresh or frozen (if using frozen, thaw and drain them)
Glaze
- about 1 cup confectioners’ sugar
- 2 tablespoons Silk Unsweetened Vanilla Almond Milk
- 1 tablespoon softened margarine, butter may be substituted but it’s not vegan
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Strawberry Poke Cake — This strawberry Jello cake uses just four ingredients and is a hit at parties and potlucks! It’s a moist, refreshing dessert you’ll definitely want seconds of!
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Can’t wait to try this recipe! :) Can I use regular milk instead of almond milk? Thank you!
Yes.
Can you use Rice milk in this instead of Almond Milk?
I haven’t tried it and so can’t say for sure but rice milk is thinner than almond milk so I’m not sure how that would effect the batter consistency.
So amazing!! Perfect recipe, I didn’t make the frosting, since it has margaine in it, but the cake itself is lovely! Thanks so much :)
Thanks for trying the recipe and I’m glad the cake came out great for you (even without adding frosting, my favorite things! ha!)
Just made this! I made the mistake of substituting applesauce in because I didn’t have enough banana and I didn’t compensate for the extra wetness! Turned out super soggy but tasty none the less! Will definitely have to retry again!
Yeah applesauce is not something I bake with ever because of that very reason but next time you know!
Hey! Made the cake today and totally loved it, definitely going to bake it againg someday. I doubled the recipe and used a 14×11 inch pan, added a heaping teaspoon of cinnamon, subbed the baking powder for 1 teaspoon of baking soda as I’m extremely sensitive to the bitter taste the former tends to lend, and used whole wheat flour and light muscovado sugar, – worked out great. Also, my cake only needed 30 minutes in the oven, for whatever reason. Thanks for the wonderful recipe!
Yours baked quickly because you used a 14×11 which is a pretty large/flat pan so lots of surface area, which translates to a faster baking time.
Glad that the w.w. flour and light muscovado worked for you! And I can Totally!! relate to being super sensitive to the taste of baking powder. I honestly baked for years without it, trying to use only baking soda. There are times when baking powder just does the trick so I use it, although I am always careful because I know that taste all too well and am sensitive to it too! Glad you made this recipe work for your needs and preferences!
Want to make these as cupcakes for Easter. I am currently breastfeeding and because of my childs allergies I am on a strictly vegan diet. My in-laws are also vegan. We will all be together on Easter so I felt it was important to make something that included them as well. I searched online for a good vegan strawberry cake and am so excited I came upon this one. I wanted to make this as cupcakes because it would be easier to transport, serve, and I already have some super cute Easter themed cups that I wanted to use. I know a previous commenter asked and you werent sure yet, have any idea how they might turn out now?
I haven’t made this vegan but why don’t you try! Sounds like you have nothing to lose and lots to gain. With baking, you never know til you try!
Love this cake! sooo yumm
Could this be made into cupcakes?
Probably but I haven’t tried personally so can’t say for sure.
Made it yesterday with a friend and it was DELICIOUS!!! Can’t wait to make it again tomorrow for my friends and show them how amazing vegan baking can be :)
I just discovered your site the other day and am in LOVE with all of your recipes!! I just made this cake today and my family is head over heels over them! So good! Thanks for sharing! :)
Thanks for finding me and the nice compliments and for trying this cake! Glad you guys are loving it!
OMG, just came out of the oven. It looks so spongey and cute and it smells DELICIOUS.
Enjoy it!! Glad it came out looking wonderful!
It’s perfect. My non – vegan family approves.
Love it when that happens :) Enjoy!
This is awesome. I’m currently making it. Hope it tastes as good as it looks. Some people think vegan food is boring but this proves them wrong. Yay for vegan-ism :) Thanks for the recipe!
Some people think vegan food is boring but this proves them wrong. <--- AMEN! When I was strictly vegan I felt the same and now as a vegetarian, I continue to post tasty vegan recipes when I can for that very reason :)
Love this! It is perfect for my son who is allergic to eggs. I only have an 8×8 pan so it took forever to cook and still was dense, I may buy a 9×9 pan just for it!
This is a really dense cake to begin with and baking it in any smaller pan than the 9×9 will make it…even denser and take forever to cook. A 9×9 pan should be $10 bucks at the grocery store or Target – well worth it to have one!
Made this again with a 9×9 pan and wow, what a diffrence! My family inhaled it so we picked more strawberries just to make it again!
Yes a 9×9 pan is really key for this cake. An 8×8 is just a tad too small. Glad your family loved and inhaled it!
Made this twice within 3 days – love it and so does everyone who ate it. Used raspberries instead of strawberries as I’m not a fan of cooked strawberries.
Also super easy to prepare. :)
Twice in 3 days, that’s amazing! And your idea to swap in raspberries is great and yes, I think it’s super easy to prepare and glad you do too! Awesome!
My cake has been in the oven almost an hour, and still failing the toothpick test. :( Sadness. Although it smell delish!
Perhaps your berries or your bananas were extra moist – as long as the top is not too browned, just bake until it’s done. Also, toothpick test will not come out perfectly ‘clean’ – some gooey-ness is okay, just not sloppy wet batter.
….And it was super convenient how I already had all of the ingredients