This melt-in-your-mouth Strawberry Banana Cake recipe is the perfect summer cake, bursting with fresh fruit flavor!A 1x batch yields 1 6" three-layer cake, and a 2x batch yields 1 8" three-layer cake cut out with cake rings using the Cut and Stack Method. Or choose a different pan size by visiting my recommended cake pan chart.
200 grams (1 ½cups)All-Purpose FlourI use Gold Medal
1 ½teaspoonsBaking Powder
1teaspoon(s)Baking Soda
¾teaspoon(s)Salt
44 grams (¼cup)Instant Vanilla Pudding Mix
200 grams (1cup(s))Sugar
Wet Ingredients
2.5 large to 3 smalloverly ripe bananas (the peel should be mostly dark brown/ black)I use bananas that I have frozen once they reach the perfect ripeness, see Note #2
¼cupWater &/or banana juice (if using frozen bananas)
2largeEggs
¾cup(s)Buttermilk
¼ cup + 2Tablespoon(s)Vegetable Oil
1 ½teaspoonsVanilla Extract
Butter
¾ stick(s) (3ounces)Salted Buttermelted
Strawberry Buttercream Ingredients
520 grams (4cups)powdered sugaryou may add additional powdered sugar as described in step 5
2TablespoonsInstant Clearjeloptional, but it provides a thicker frosting
4ouncescream cheese
2 sticks (8ounces)salted butterat room temperature
You will use the strawberry compote in both the strawberry buttercream and as a cake filling. Prepare 1 2x batch(es) of the strawberry compote cake filling recipe and allow it to cool. You can make it the day before and keep it refrigerated. Reserve 118 grams (½ cup) for the buttercream and the remaining for the cake filling (you may not need to use all of the cake filling, but I prefer a generous amount in the middle of this cake).
Make Banana Puree
Thaw the frozen overly ripe bananas (with the peel on) in a bowl of hot water (If using fresh overly ripe bananas, see Note # 2). The bananas will be very soft to the touch once thawed. Remove the banana stems and delicately squeeze out the thawed bananas into a fine-mesh strainer over a bowl, reserving the banana juice.
Mash the strained bananas until they are a fine puree without any chunks. I find a wire pastry blender works best for this when mashing them in a bowl, but you could also use a fork and mash them on a plate. Measure out 130 g (around ½ cup + 1.5 Tbsp) banana puree to use in the cake.
Make Banana Cake
Preheat oven to 325 degrees. Line a ¼ sheet pan with parchment paper, then spray the bottom (on top of the parchment) and sides of the pan with nonstick cooking spray.
If needed, add enough water to the reserved banana juice to make ¼ cup. Combine the ¼ cup water/banana juice, reserved 130 g banana puree, and the remaining Wet Ingredients (eggs, buttermilk, vegetable oil, and vanilla extract) in a large bowl and whisk until smooth and well-blended.
Using a sifter or fine-mesh strainer, sift the Dry Ingredients into a separate large bowl. Whisk until well blended.
Pour the Wet Ingredients into the Dry Ingredients and whisk until incorporated. Pour the Melted Salted Butter over batter and whisk in until incorporated and the batter looks uniform and shiny.
Pour the banana cake batter into the prepared sheet pan and smooth out the batter until even all the way to edges (an offset icing spatula works well for this).
Bake on the middle or top rack (avoid bottom rack) of the preheated 325-degree oven for 18 minutes, then turn the oven down to 300 degrees. Set the timer for an additional 3-8 minutes, or until a toothpick or paring knife comes out mostly clean (watch closely towards the end of baking). A couple of moist crumbs on your knife are fine, but they shouldn't look wet. Some ovens may require a longer baking time, and 2x batches may take a few more minutes in the oven.
The delicate cake will be easiest to layer from cold or frozen--allow the cake to cool, then wrap the cake in the pan thoroughly in plastic wrap. Freeze the cake in the pan for at least 2 hours or up to 2 weeks ahead of time (brush the cake with simple syrup if freezing for more than a couple of days--see Note #3).
Prepare the Strawberry Buttercream
If using instant clerjel, whisk it thoroughly with the powdered sugar and set aside.
Using a stand mixer (preferred) or handheld mixer and a large bowl, beat the cream cheese until broken up and softened. Add the room temperature salted butter and continue to beat until there are no lumps, scraping the sides of the bowl as needed.
Once the cream cheese/butter mixture is very smooth and creamy without lumps, slowly sprinkle in the powdered sugar mixture while the mixer is on low. The mixture will be thick, but continue to slowly blend on low until it is fully incorporated.
Add the pure vanilla, strawberry extract, and reserved118 grams strawberry compote. Scrape down the sides of the bowl. Then beat the buttercream on high for two-three minutes. This important step will add air into the buttercream and make it light and fluffy. The instant clearjel will cause the buttercream to thicken over the next 10 minutes. If you didn't use instant clearjel, you may wish to add up to an additional 1 cup(s) of powdered sugar to reach a thicker frosting. The frosting can be made a day or two in advance and refrigerated, but remove it from the fridge 1-2 hours before decorating your cake so it can be easily spread.
Layer, Decorate, and Serve
The easiest way to layer the cake is to layer the cake from frozen the day before you plan to serve it. If serving the cake the same day you are layering it, use refrigerated cake layers instead of frozen. Cut the cake layers with cake rings as described in How to Bake and Layer Cakes Like a Pro.
Spread a ¼ inch layer of strawberry buttercream on top of your bottom cake layer, then pipe a ½" tall ring of buttercream around the edge of the cake. An offset icing spatula (I use the small and medium-size on all my cakes) helps with this. Evenly spread half of the strawberry compote filling on top of the buttercream within the ring, making sure it is not taller than the ring of buttercream (as seen in my recipe video). Repeat with the second cake layer. The remaining cake scraps can be used for delicious banana cake truffles if desired.
I recommend frosting a thin crumb coat of buttercream on the outside of the cake which will catch all the crumby edges, then allow it to set up in the freezer for about 10 minutes until the buttercream is firm, before adding the final coat of strawberry buttercream. Drizzle with Simple White Chocolate Drip and top with fresh strawberries, banana chips, and colorful sprinkles (if desired). The remaining strawberry buttercream can be used to pipe rosettes with a 1M star tip and disposable piping bag.
You can let the cake set up in the fridge, but remove it from the fridge 2-3 hours before serving so it can come back to room temperature (avoid warm temperatures). This cake has the best texture at room temperature. Enjoy!
Notes
Notes for 2x batches (some of these won’t apply if you are using the grams measurements): 3 tsp= 1 Tbsp 4 tablespoon = ¼ cup
Instant Pudding mix contains modified cornstarch (a.k.a. Instant Clearjel), which helps cakes retain more moisture for longer while keeping a soft texture. I use Instant pudding mix in cakes and save my instant clearjel for recipes that don't have an ideal substitute (as described in my Instant Clearjel Shortage Section). However, if you'd prefer to use instant clearjel, you may use 1 Tablespoon Instant Clearjel (in a 1x batch) in place of the Instant Pudding Mix.
I prefer to stock up on overly ripe bananas by freezing them once they turn a dark brown/black. Simply freeze the bananas in their peel in freezer bags, then thaw under hot water as described in step 1. If using overly ripe fresh bananas instead of frozen, it is unlikely that you will need to strain them or have any "banana juice." I recommend going by the listed number of bananas instead of the measured quantity, as the weight will differ with fresh bananas. With fresh bananas, you can use just water instead of banana juice/water.
Simple Syrup is optional, but I use it to seal in the moisture for cakes that will be refrigerated or frozen. While the cake cools, make a simple syrup by combining 1 tablespoon water and 1 tablespoon sugar in a small microwave-safe bowl. Microwave until the sugar is dissolved after whisking, about 20-30 seconds. You will only need half of this on a 1x batch of cake. You can also make a larger batch of this (1 part sugar to 1 part water) and keep it in the fridge if you're doing a lot of cake baking.
If you use a different brand of Strawberry extract than Olive Nation, you may need to adjust the amount to taste--it's always better to start off with less than you need, then add more extract if you think the flavor needs to be stronger. Olive Nation has provided Amycakes Bakes readers with the coupon code AB20 for 20% off on their website (that’s an affiliate coupon code, thank you for your support ❤️).