Strawberry Banana Cake Frosting

This easy strawberry banana cake blends two classic flavors for a truly irresistible dessert that always disappears at birthdays and summer potlucks. The cake itself is crazy moist thanks to ripe bananas and buttermilk. Fresh strawberries bring brightness and juicy pops, while a rich cream cheese buttercream pulls it all together. It is simple enough for any day but showy enough to earn a proud spot at special occasions.

My family goes wild for this cake when strawberries are at their ripest. I first baked it after a neighbor brought over a bundle of bananas we could not finish in time. Now it is the official bake-sale favorite at our house and even my pickiest eater looks forward to it.

Ingredients

• Ripe mashed bananas: for sweetness and moisture I always use bananas that are spotty and extra fragrant for the best flavor
• Ground cinnamon: adds warmth and gentle spice look for freshly ground if you can
• Lemon juice: helps brighten the flavors and keep the bananas from darkening
• Butter: softened for a rich tender crumb European style butter brings extra flavor
• Sugar: a mix of white and brown gives sweetness and keeps the cake soft opt for brown sugar that is moist and clump free
• All-purpose flour: the sturdy structure for your cake sift for the lightest texture
• Baking soda and baking powder: both ensure fluffy rising check they are fresh
• Salt: to balance all the sweetness use fine salt for even mixing
• Eggs: for richness and binding farm fresh or free range give the fluffiest crumb
• Vanilla extract: for classic aroma pick a real vanilla extract not imitation
• Buttermilk: the secret to an ultra tender crumb use full fat if you can find it
• Fresh diced strawberries: divided so some bake inside and some go on top pick berries that smell sweet and are deep red all the way through
• Chopped pecans: for crunchy contrast and nutty flavor avoid stale or bitter nuts for best results
• Butter and Cream Cheese: both softened for the frosting the cream cheese adds tang and body select blocks not tubs
• Powdered sugar: for the frosting sifted so the buttercream is silky and smooth

Step-by-Step Instructions

Prepare the Cake Pan:

Spray a nine by thirteen baking dish evenly with nonstick spray making sure to coat every corner so the cake will not stick

Mix Banana Mixture:

In a small bowl stir together your mashed ripe bananas cinnamon and lemon juice until smooth and fragrant then set aside

Cream Butter and Sugars:

In a large bowl beat softened butter with both sugars on medium speed until pale and fluffy this usually takes several minutes and is key for a tender cake

Add Dry Ingredients:

To the butter mixture add flour baking soda baking powder and salt beat well and scrape down the sides to catch all dry bits

Add Eggs and Vanilla:

Beat in eggs one at a time followed by vanilla mixing just until the yolks blend through for even flavor without overworking the batter

Incorporate Buttermilk:

Pour in buttermilk and mix until just combined batter may look a bit lumpy but that is normal

Stir in Fruits and Nuts:

Gently fold in the banana mixture and one and a half cups strawberries then add three fourths cup pecans stir by hand for even fruit and nut distribution

Bake:

Spread the batter in your prepared dish and smooth the top bake for about sixty minutes or until a toothpick comes out clean check at fifty minutes and add time as needed

Cool Completely:

Set the cake on a rack and allow to cool fully before frosting do not rush this or the frosting will melt off

Make the Frosting:

In a large bowl beat softened butter and cream cheese until creamy then gradually add powdered sugar beating until perfectly smooth and fluffy

Frost and Decorate:

Spread the frosting over the cooled cake top with remaining pecans and diced strawberries for a colorful finish

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My favorite part is those hidden juicy strawberry pockets in every bite they burst with flavor and really wake up the sweet banana base. Last summer we served this at my grandmother's birthday and she claimed it was the best cake she had all year even asking for the recipe for her bridge club.

Storage Tips

This cake keeps well covered at room temperature for up to two days or in the refrigerator for up to five days. If you want to make it ahead for a party wrap the unfrosted cake tightly and freeze it. Thaw overnight before frosting and topping with fresh berries and pecans.

Ingredient Substitutions

No buttermilk on hand Use the same amount of whole milk with a tablespoon of lemon juice mixed in. Try walnuts instead of pecans if you prefer or skip the nuts for a nut-free version. Swap in half whole wheat flour if you want to boost nutrition just expect a slightly denser crumb.

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Serving Suggestions

Pile on extra strawberries right before serving to make it even more festive. Add a scoop of vanilla ice cream next to each slice for a summer dessert or enjoy a little wedge with coffee for a special breakfast treat. I think it is lovely as the centerpiece for a birthday brunch or backyard barbecue.

A Sweet Slice of History

The pairing of strawberries and bananas is a nostalgic favorite in my family reminding us of childhood smoothies. This recipe bridges old-fashioned banana cake and a fresh strawberry shortcake vibe. The tangy cream cheese frosting offers a modern twist that friends of all ages adore.

Recipe FAQs

→ How do I keep the cake moist?

Use ripe bananas and buttermilk in the batter, and avoid overbaking. Cool before frosting.

→ Can I use frozen strawberries?

Yes, thaw them completely and drain excess liquid to prevent a soggy texture.

→ What can I substitute for pecans?

Walnuts or omit the nuts entirely if preferred. Both options add a nice crunch.

→ How should I store leftovers?

Refrigerate in an airtight container to keep the cake fresh and the frosting firm.

→ Can I make the cake in advance?

Yes, bake up to two days ahead. Frost just before serving for best flavor.