fresh strawberry& banana loaf cake

Fresh strawberry & banana loaf cake

A moist, fruity, summery cake packed with fresh berries and bananas. 
Course Cake, Dessert
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Author Helen


  • 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!