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 cake ever – although I’ve no idea where it first came from. All I know is, it works, brilliantly, every time.
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?
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! 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?
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 cake 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.
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Fresh strawberry & banana loaf cake
A moist, fruity, summery cake packed with fresh berries and bananas.
- 2-3 very ripe bananas, peeled
- 100 g golden caster sugar (1/2 cup)
- 225 g self-raising flour (2 cups)
- 1/2 tsp baking powder
- 1 egg
- 110 ml sunflower oil (1/2 cup)
- 200 g strawberries (approx. 1 cup)
Preheat the oven to 170C (340F).
Line a 22x13cm (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 2/3 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 170C (340F) 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!
If you’d rather make a healthier banana loaf cake without any added sugar, try my banana bread with streusel topping – refined sugar free!