Fresh strawberry banana loaf cake

Fresh strawberries turn this moist and fruity banana loaf cake into a zingy seasonal treat! Delicious as a snack or with ice-cream as an easy dessert.

Banana loaf cake, aka banana bread, is our standard way to deal with too-ripe-to-eat brown bananas here at FFF towers. I have an ancient recipe scribbled in my notebook in blue crayon which is the easiest, most delicious banana bread ever – although I’ve no idea where it first came from. All I know is, it works, brilliantly, every time.

Rapid ripening

So, when three bananas started to be more brown than yellow, I knew what I had to do. I also knew that as fresh strawberries are now at the peak of the season, and hence cheap as chips, we had a HUGE punnet of them in the fridge. What better way to make the banana loaf cake into a seasonal summer treat than by incorporating some of these luscious red berries?

Banana loaf cake – Full of fruit

I tweaked my tried-and-trusted banana cake recipe a little, to better let the fruit flavours shine through, and added fresh strawberries to some of the mixture so I could marble the batter. Finally, I topped the cake with halved strawberries, which provide both a beautiful decoration and an intense pop of concentrated berry flavour. 

The end result looked absolutely gorgeous and tasted wonderful too!

My daughter Kipper was delighted to have a slice as her afternoon snack, and I persuaded myself that it must count towards her 5-a-day… right?

Banana cake ingredients

To make a loaf of this delicious banana cake with strawberries yourself, all you’ll need are the following seven ingredients:

• ripe bananas – of course!
• sugar – I use golden caster sugar for its flavour but ordinary white sugar is also fine
• self-raising flour
• baking powder
• egg
• sunflower oil
• strawberries – to add that lovely summer berry flavour

What’s the time? Banana bread time!

I’m also happy to confirm that this strawberry and banana loaf cake is lovely with a cuppa for elevenses, delicious for afternoon tea, and works particularly well with or without a scoop of ice-cream as an easy dessert.

The fresh fruit makes this banana bread wonderfully moist, but does mean that it will only keep for a day or two and is best eaten straight away. I doubt this will be a problem.

If you want deliciously easy, family-friendly recipes like this one delivered straight to your inbox, simply click here to subscribe. (Of course, I’ll never pass on your email address to anyone.)

Fresh strawberry & banana loaf cake

Cook ModePrevent your screen from going dark

A moist, fruity, summery cake packed with fresh berries and bananas. 

4.34 from 3 votes

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 45 mins

Total Time 55 mins

Course Cake, Dessert

Cuisine American, Vegetarian

Servings 10 slices

Calories 251 kcal

Ingredients

 

MetricUS Customary

 

1x2x3x

• 2-3 very ripe bananas, peeled
• 100 g golden caster sugar
• 225 g self-raising flour
• ½ teaspoon baking powder
• 1 egg
• 110 ml sunflower oil
• 200 g strawberries

Instructions

 

• Preheat the oven to 170°C (340°F).

  Line a 22 x 13cm (8¾ x 5 inch, or 2lb) loaf tin with greaseproof paper.
• In the food processor, blend the peeled bananas and the sugar to give a smooth mixture.
• Add the flour, baking powder, egg and oil, and process to a batter.
• Transfer about ⅔ of the mixture to a separate bowl. 

  Hull the strawberries, and reserve about 50g (4-5 berries) for the top. Roughly chop the rest and add to the batter in the food processor. Pulse until combined.
• Spread half the ‘plain’ batter into the prepared tin. Pour and spread the ‘strawberry’ batter over, then top with the rest of the plain batter. Run a knife or a skewer through the batter a few times to swirl the two together.
• Halve the reserved strawberries and arrange in a line on the top of the loaf. Press gently down.
• Bake the cake at 170°C (340°F) for around 45 minutes, until risen, golden, and a toothpick inserted into the centre of the cake comes out clean. Remove from the tin and allow to cool on a wire rack.
• Once cold, peel away the greaseproof paper and serve!

Nutrition

Nutrition Facts

Fresh strawberry & banana loaf cake

Amount per Serving

Calories

251

% Daily Value*

Fat

 

12

g

18

%

Saturated Fat

 

1

g

6

%

Trans Fat

 

1

g

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

9

g

Cholesterol

 

16

mg

5

%

Sodium

 

28

mg

1

%

Potassium

 

144

mg

4

%

Carbohydrates

 

33

g

11

%

Fiber

 

2

g

8

%

Sugar

 

14

g

16

%

Protein

 

4

g

8

%

Vitamin A

 

42

IU

1

%

Vitamin C

 

14

mg

17

%

Calcium

 

22

mg

2

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword banana, cake, strawberry

Tried this recipe?Let us know how it was!

More recipes using ripe bananas

If you’d rather make a healthier banana loaf cake without any added sugar, try my banana bread with streusel topping – refined sugar free! Or these delicious and easy sugar-free banana scones, which are a terrific afternoon tea treat. 

Or if you just want more delicious fruity bakes, how about coconut lemon cake with olive oil & yogurt, plum and almond crumble cake, or Devon apple cake with honey crumble topping.