This recipe produces a soft and moist cake, full of flavor. It’s what you’d expect from a dessert item with juicy sweet strawberries and creamy bananas. And of course the velvety flavor of coconut milk.
If you’re vegan, you’ll love this cake, as it contains no dairy milk or eggs.
But don’t let the eggless, nondairy cake discourage you non vegan eaters. As this dessert cake will rise to your expectations of a sweet dessert.
The cake pan is coated with flavorless (high heat) avocado oil and real coconut sugar.
Note The Coconut Sugar Coating On The Side Of The Baking Pan
Giving the bottom of the cake and the outer edges a sweeter flavor. Doing this also gives way to using less granulated sugar in the recipe.
This cake recipe calls for coconut oil, which helps to put out a softer, springier, and moister cake.
And no worries, the cake is not heavy on coconut flavor. But rather has subtle coconut flavor undertones, which tastes deliciously yummy with the sweet juicy strawberries and creamy bananas.
Before You Get Started
This cake is made in a 9-inch baking pan, but if you want, you can use a 9×13-inch baking dish. Just be sure to double the ingredients.
And you know what that means right – More Cake.
Strawberry Banana Cake
1/2 cup granulated sugar *See Cook’s Notes
1/3 cup coconut oil, melted
1/4 cup coconut milk, from the can
2 teaspoons vanilla extract
1 1/2 cups ripe mashed bananas (about 3 medium bananas)
1 1/4 cups all-purpose flour
2 teaspoons baking powder
1 1/4 cups fresh strawberries diced, divided (if using frozen, thaw and drain before adding)
Salt to taste
Preheat oven to 350 degrees.
Line a 9-inch square pan with parchment paper or grease with oil and coconut sugar. Set aside.
In a large bowl, whisk together granulated sugar, coconut oil, coconut milk, and vanilla.
Next add the mashed bananas and stir to combine.
Mix the flour, baking powder, salt (optional) in a large bowl. Stir in sugar mixture and combine. Batter may be lumpy; don’t overmix or cake will be tough.
Add 1 cup of strawberries and gently fold to combine.
Turn batter out into prepared pan, smoothing the top lightly with a spatula.
Sprinkle the top evenly with the 1/4 cup of strawberry pieces.
Bake for 40 minutes, or until center is set and has a slight spring to the touch or a toothpick inserted in the center comes out clean.
Coconut Glaze
1 cup icing sugar (confectioners sugar)
1/4 cup unsweetened coconut milk
While the cake is baking, mix together the glaze ingredients until smooth. Set aside.
When the cake has finished baking let it cool for about 15 minutes in the pan.
You can either turn the cake out onto a dessert platter or leave it in the pan and drizzle on the coconut glaze.
Plate and enjoy with a cup of coffee (optional).
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- Banana Walnut Cream Cheese Frosting
- Gluten-Free Blueberry Lavender Mascarpone Tart
- Moist Almond Orange Cake – Gluten-Free
- Mascarpone Cherry Cake
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