Description
A deliciously moist and flavorful cake topped with a creamy strawberry banana frosting.
Ingredients
Scale
- 1 1/2 cups ripe mashed bananas
- 2 tsp ground cinnamon
- 1 tbsp lemon juice
- 3/4 cup butter, softened
- 1 cup sugar
- 1 cup brown sugar
- 3 cups flour
- 1 1/4 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 3 eggs
- 2 tsp vanilla
- 1 1/2 cups buttermilk
- 2 1/2 cups fresh diced strawberries, divided
- 1 cup chopped pecans
- 1/2 cup butter, softened (for frosting)
- 8 oz cream cheese, softened
- 4 cups powdered sugar
Instructions
- Preheat oven to 325°F.
- Spray a 9×13 baking dish with cooking spray.
- In a small mixing bowl, combine mashed bananas, cinnamon, and lemon juice. Set aside.
- In a large mixing bowl, cream butter and sugars together.
- Add flour, baking soda, baking powder, and salt to the creamed mixture. Beat well, scraping down the sides as needed.
- Add eggs and vanilla. Beat until combined. Add buttermilk and beat again.
- Add banana mixture and 1 1/2 cups diced strawberries. Stir until fully incorporated.
- Add 3/4 cup chopped pecans and stir again.
- Transfer the batter to the prepared baking dish.
- Bake for 60 minutes or until a toothpick inserted into the center comes out clean.
- Allow cake to cool completely before frosting.
- In a large mixing bowl, beat butter, cream cheese, and powdered sugar until smooth and creamy.
- Spread frosting over the cooled cake.
- Top with the remaining pecans and diced strawberries.
Notes
- Ensure bananas are ripe for the best flavor.
- Fresh strawberries work best for the topping.
- Feel free to substitute walnuts for pecans if preferred.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 25g
- Sodium: 240mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg