My overall hope and goal is that you my reader will read my blog posts and the recipes within them, take them and recreate them in your kitchen. Please make them your own and share them with your family and friends!!
This recipe is a fabulous one for using up bananas! I am always trying new ways to use my overripe bananas and this one is a keeper. It is quick and easy to put together; everything is thrown in the same bowl, mixed together and done before you know it! Try it out...I think you'll find it is not only a wonderful day to day treat, but it is also a great dessert to take to a gathering or brighten someone's day with.
Strawberry Banana Cake with Cream Cheese Frosting
**Makes two 9inch round cakes or one 9x13 sheet cake
3/4 cup unsalted butter, softened or 1/2 cup unsalted butter & 2 heaping tbsp non-fat greek yogurt
3/4 cup white sugar
1 cup brown sugar
3 eggs
3 cups flour
2 tsp vanilla extract
2 tbsp rum (optional)
1 1/2 cups mashed bananas (aprox. 3 bananas)
1 1/2 tsp baking soda
1/2 tsp salt
1 lemon & zest of (can substitute 2 tbsp lemon juice)
1 1/2 cups milk
1 cup diced strawberries
Cream Cheese Frosting
1 tsp vanilla extract
2 tbsp unsalted butter, softened
2 8oz pkgs. cream cheese, softened
Powdered Sugar - to desired consistency
optional - 1 tbsp. rum or milk or 1/2 & 1/2
Preheat oven to 325 F and spray two nine inch rounds with PAM baking spray, or line with parchment paper and lightly grease.
In a mixer or bowl put the sugar, butter, vanilla and rum in and cream together. Also add in the yogurt if using (I find by using the yogurt it make a slightly denser cake but still tastes just as good). Add in the eggs, mashed bananas and lemon juice and zest. Mix well.
Add in the flour, baking soda and salt and stir to combine and then add in the milk while stirring. Mix until smooth. Fold in the strawberries and then pour half into each pan.
Bake for approximately 60 minutes but begin checking at 45 for doneness. Depending on your oven it may take more or less time. Cake is done when tester comes out clean or when cake slightly bounces back when lightly pressed on in middle.
Take cakes out of oven and as soon as possible out of their pans. Place on a drying rack sitting on their parchment paper or on a silpat mat which works great as well. Place in freezer for 30 mins (I flip the cake at 15), and then remove from freezer and allow to cool completely before icing.
To make the cream cheese frosting combine the butter, cream cheese, vanilla & rum/milk/1/2 & 1/2 (if using) and beat until smooth. Add enough powdered sugar for your desired consistency and taste! (I usually end up using at least 3 cups)
Frost and top with fresh berries and almond slivers if desired. Store any leftovers in the fridge.
Recipe adapted from thekitchen.com
