This easy homemade strawberry banana cake combines ripe bananas and sweet strawberries for a tender loaf that’s like banana bread with a fruity twist. Top it with a simple strawberry frosting made from freeze-dried strawberries for concentrated flavor and color, then garnish with fresh strawberry slices for a beautiful finish.
Why You’ll Love This Recipe
This strawberry banana cake feels nostalgic—soft and moist like classic banana bread—but is elevated by juicy strawberries and a vibrant strawberry frosting.
Flavor – A tender banana cake studded with pieces of fruit and bright pockets of strawberry, balanced by a punchy frosting made with freeze-dried strawberry powder.
Simple – The recipe is straightforward and forgiving. It’s baked in a single loaf pan, which makes it easy to prepare, transport, and serve.
Year-round – Bananas and strawberries are widely available year-round, so this loaf is a great choice for everyday dessert or special occasions.
Looking for more strawberry desserts? Try strawberry shortcake, whoopie pies, or strawberry-filled cupcakes for inspiration.
Ingredients
The recipe mostly uses pantry staples—here are a few details to keep the cake at its best:
- Fruit: Use overripe bananas for the best banana flavor. Strawberries can be fresh or frozen; they are cooked down with sugar before being added to the batter.
- Dairy: Bring sour cream and eggs to room temperature for a smooth batter. The butter used in the frosting should also be room temperature for a silky texture.
- Freeze-dried strawberries: Grind these to a powder for the frosting. Freeze-dried fruit concentrates flavor and color without adding extra liquid, which keeps the icing thick.
Refer to the recipe card below for exact quantities and the full ingredient list.
Substitutions
- Swap full-fat Greek yogurt for sour cream if desired.
- If you prefer, replace half the brown sugar with granulated sugar for a lighter sweetness.
- Any neutral oil can replace vegetable oil; melted coconut oil also works with minimal flavor change.
Variations
- Bake in a 9″ round or an 8–9″ square pan instead of a loaf pan—check for doneness starting at 30 minutes.
- Substitute raspberries for strawberries and use freeze-dried raspberries in the frosting.
- For a less-sweet finish, use a Swiss meringue buttercream flavored with freeze-dried strawberries.
- Turn this into a cream cheese-style topping by using a strawberry cream cheese frosting instead of the buttercream.
How to Make This Recipe
One: Add strawberries and granulated sugar to a skillet and cook over medium heat until the fruit breaks down and the mixture becomes syrupy. Mash lightly with a spoon and let cool slightly.
Two: Mash the ripe bananas with a fork, then fold in the cooled strawberries. Set aside while you prepare the rest of the batter.
Three: In a mixer, beat brown sugar, oil, and eggs until combined and slightly aerated. Scrape down the bowl.
Four: Add room-temperature sour cream and vanilla, mixing until streaks disappear.
Five: Stir half the dry ingredients into the fruit mixture, then fold that fruit/flour mix into the wet batter.
Six: Add the remaining flour mixture and mix just until combined. Pour batter into a prepared 9×5″ loaf pan and bake until set and a toothpick comes out clean with a few moist crumbs. Cool completely.
Pro tip: Remove the loaf from the pan after about 15 minutes and let it finish cooling on a wire rack. Once cool, peel away the parchment and flip the loaf over briefly to allow any trapped moisture to escape from the bottom.
How to Make Strawberry Frosting
Seven: Pulverize freeze-dried strawberries into a fine powder. In a mixer with the paddle attachment, beat butter, powdered sugar, vanilla, and the strawberry powder on medium speed for two minutes.
Eight: Add heavy cream and increase speed to high, whipping until the frosting is light and holds soft peaks. Spread over the cooled loaf and finish with fresh strawberries.
Expert Tips
- Use room-temperature ingredients so the batter comes together smoothly and bakes evenly.
- Avoid over-mixing once the flour is added to keep the loaf tender.
- Line the loaf pan with a parchment sling for easy removal and clean edges.
- Once mostly cooled, flip the loaf over for a short time so excess steam can escape from the bottom.
Recipe FAQs
Very ripe—bananas with brown spots provide the best banana flavor and sweetness.
Yes. Thaw frozen bananas, drain any excess liquid, then mash and use in the recipe.
Yes. Add frozen strawberries to the skillet with the sugar and cook them down from frozen; they will release liquid as they heat.
Storage
Keep a frosted loaf at room temperature for up to one day, then store it in an airtight container in the refrigerator for up to three more days. Bring to room temperature before serving for the best texture.
To freeze, wrap the unfrosted loaf tightly in plastic wrap, then foil, and freeze up to three months. Thaw completely at room temperature before frosting. Individual slices can be wrapped and frozen as well.
More Cake Recipes
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Raspberry & Vanilla Swiss Roll with Chocolate Ganache
-
Raspberry White Chocolate Bundt Cake
-
Orange Poppy Seed Bundt Cake
-
Coconut Almond Cake
If you make this loaf, tag @thecozyplum on social media and leave a star rating to let us know how it turned out!
📖Recipe
Strawberry Banana Cake
Callan Wenner
Equipment
-
9×5″ loaf pan
-
Stand mixer with paddle attachment or handheld mixer
-
Food processor or blender (to pulverize freeze-dried strawberries)
Ingredients
Strawberry Banana Cake
- 1 cup strawberries (250g), hulled and quartered
- 2 tablespoons granulated sugar (25g)
- 2 very ripe bananas (about 250g total), mashed
- 1 1/3 cups all-purpose flour (160g)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon (optional)
- 1/4 teaspoon kosher salt
- 1 cup light brown sugar (200g)
- 1/4 cup vegetable oil (60ml)
- 2 large eggs, room temperature
- 1/2 cup full-fat sour cream, room temperature (114g)
- 1 teaspoon vanilla paste or extract
Strawberry Frosting
- 1/4 cup unsalted butter, room temperature (57g)
- 2 tablespoons freeze-dried strawberries, pulverized into a powder
- 1 1/4 cups powdered sugar (150g)
- 1/4 cup heavy whipping cream
- 1 teaspoon vanilla paste or extract
Instructions
- 1. Preheat the oven to 350°F (170°C). Line and spray a 9×5″ loaf pan with parchment to create a sling for easy removal.
- 2. Add strawberries and granulated sugar to a skillet and cook over medium heat, stirring occasionally, until the strawberries break down and form a syrupy mixture. Cool slightly.
- 3. Mash bananas with a fork, then mix in the cooked strawberries.
- 4. In a bowl, whisk the dry ingredients: flour, baking powder, baking soda, cinnamon (if using), and salt.
- 5. In a mixer, beat brown sugar, vegetable oil, and eggs on medium-high speed for about two minutes. Scrape down the bowl.
- 6. Add sour cream and vanilla and mix until blended.
- 7. Stir half the flour into the fruit mixture, then fold that fruit/flour mix into the batter. Add the remaining dry ingredients and mix on low until just combined.
- 8. Pour batter into the prepared pan and bake 40–50 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool in the pan 15 minutes, then remove with the parchment sling and cool completely on a wire rack.
Strawberry Frosting
- Grind freeze-dried strawberries to a fine powder.
- In a mixer with the paddle attachment, beat butter, powdered sugar, and strawberry powder on medium speed for two minutes. Scrape the bowl.
- Add heavy cream and vanilla, mix on low to combine, then increase speed and beat until light and fluffy.
- Spread the frosting over the cooled loaf and garnish with fresh strawberry slices.
Notes
Store the frosted cake at room temperature for one day, then refrigerate in an airtight container for up to three days. Allow the loaf to come to room temperature before serving for best flavor and texture.
To freeze, wrap the unfrosted loaf in plastic wrap and place in an airtight container for up to two months. Thaw completely, then frost.
When mostly cool, briefly invert the loaf so trapped moisture can escape from the bottom for a better texture.