Wow! I am back to my blog after another long year. Even though I love blogging and wish to spend every waking minute on my blogs, it doesn’t happen because my toddler needs Mama and I hardly catch a break. This afternoon, I baked a simple and yummy cake for my little one. It’s summer and strawberries are available everywhere. I had a few overripe bananas sitting on the counter calling for my attention. I decided to make a basic cake using Strawberries and Banana because my sister had made it sometime back and we loved it.
If you google for Strawberry Cakes, you will most likely find recipes which use the box cake variety. This recipe is similar to the Banana Chocolate Cake I often make from scratch for birthdays and other occasions. It is sweet and moist and you will love every bite as you dig into the sweet and sour strawberries. Enjoy this yummy Strawberry Banana Cake with your evening coffee or tea. There are no hard and fast rules here. Why don’t you serve it for Brunch or even Breakfast next time? 😉
- All Purpose Flour – 2 cups
- Sugar – 1 cup + 1 tbsp
- Baking Powder – 1.5 tsp
- Baking Soda – 1.5 tsp
- Salt – 1/2 tsp
- Chopped Strawberries – 1.5 cups
- Ripe Bananas – 2 large (the riper the better)
- Eggs – 2
- Milk – 1/2 cup
- Canola Oil – 1/2 cup
- Warm Water – 1/2 cup
- Liquid Vanilla Extract – 1.5 tsp
- Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven. Lightly grease a 9 x 13 inch (23 x 33 cm) pan with little oil or use a non stick spray. Set aside.
- Wash the strawberries and chop it into bite size pieces. Combine with 1 tbsp sugar and keep it aside.
- In a large bowl, sift the flour, sugar, baking powder, baking soda, and salt. Whisk until combined. Do not skip the sifting portion because I am warning you. It will be really unpleasant if you bite into a lump of baking soda.
- In another large bowl, mash the overripe bananas. Whisk together the eggs, mashed bananas, warm water, milk, oil, and vanilla extract.
- Add the dry ingredients to the wet ingredients and stir until combined.
- Next, fold in 1 cup of the strawberries to the batter. Mix gently.
- Pour the batter into the prepared pan and distribute the remaining 1/2 cup of strawberries evenly over the cake.
- Bake for about 35 to 40 minutes or until a toothpick inserted in the center of the cake comes out clean. I used a non-stick baking pan and baked the cake for 35 minutes.
- Remove from oven and let it cool. Enjoy!