Moist Strawberry Banana Cake (Easy & Gluten-Free)

Name: Moist Strawberry Banana Cake (Easy & Gluten-Free)
Prep time: 10 min
Cook time: 35 min
Total time: 105 min
Ingredients: 1 cup chopped fresh strawberries (+ 1 tbsp gluten free flour); 2 large ripe bananas; 1 cup granulated sugar; 1 egg; 1/3 cup avocado oil (or any neutral flavored oil); 1 tsp vanilla extract; 1 1/4 cup gluten free all-purpose flour (with xantham gum); 1 tsp baking soda; 1/4 tsp sea salt; 1/2 cup freeze dried strawberries; 1/2 cup cream cheese; 1/4 cup butter; 1/4 cup powdered sugar

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Got a couple of overripe bananas sitting on the counter? This strawberry banana cake is the perfect way to use them up. It’s moist, fluffy, and naturally gluten-free, topped with a strawberry cream cheese frosting that makes each bite extra special. Whether you’re baking for a casual get-together or just want an easy treat for the family, this cake delivers.

a slice of strawberry banana cake on a white plate with a gold fork next to a strawberry.

Why You’ll Love This Strawberry Banana Cake

This cake brings together the natural sweetness of bananas and the fresh, juicy pop of strawberries. It’s designed for gluten-free eaters and beginner bakers, with straightforward instructions and ingredients you likely have on hand. You’ll love how simple it is to make and how quickly it disappears at any gathering. For another summery option, try this Strawberry Icebox Cake.

It’s also a great snack cake to keep on hand during the week. The texture is soft and fluffy, thanks to just the right balance of ripe fruit and gluten-free flour, and it’s finished with a tangy strawberry frosting that makes it taste like a bakery treat.

If you love this, you’ll love my Gluten-Free Lemon Drizzle Cake or this Paleo Blueberry Coffee Cake for a cozy afternoon treat.

Ingredients You’ll Need

flat lay of recipe ingredients on a white marble counter, labeled.

Chopped fresh strawberries: tossed with flour to prevent sinking
Gluten-free flour (with xantham gum): provides structure and rise
Overripe bananas: the key to moisture and flavor (just like in this Paleo Lemon Banana Bread)
Granulated sugar: just enough sweetness
Egg: helps bind and lift the cake
Avocado oil (or neutral-flavored oil): keeps it moist without overpowering the flavor
Vanilla extract: adds a warm, sweet aroma
Baking soda: gives the cake lift
Sea salt: balances sweetness

Strawberry Frosting

Freeze-dried strawberries: ground into a powder for flavor and color
Cream cheese: tangy and rich
Butter: helps create a smooth texture
Powdered sugar: adds sweetness and structure

Ingredient Substitutions

Oil: Swap avocado oil with melted coconut oil or olive oil for a different flavor.
Flour: Use almond flour plus a binder if not using a blend with xanthan gum.
Egg-free: A flax egg works well here for a vegan variation.

How to Make Strawberry Banana Cake

Step 1: Preheat oven to 350 degrees F. Line an 8×8 baking pan with parchment paper. Toss chopped strawberries in a tablespoon of gluten-free flour. This helps keep them evenly distributed.

Step 2: Blend bananas until smooth.

blended banana with eggs and wet ingredients

Step 3: Stir in sugar, egg, avocado oil, and vanilla extract until just combined.

Step 4: In a large bowl, whisk together gluten-free flour, baking soda, and sea salt.

Step 5: Add the wet ingredients and stir until just combined. Avoid overmixing.

folding chopped strawberries into the strawberry banana cake batter.

Step 6: Fold in coated strawberries.

Step 7: Pour the batter into the prepared pan. Spread evenly. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely before frosting.

freeze dried strawberries in a food processor

Step 8: Grind freeze-dried strawberries into a powder.

hand mixers making strawberry cream cheese frosting.

Step 9: In a bowl, beat cream cheese, butter, powdered sugar, and strawberry powder until smooth.

frosting the top of a strawberry banana cake.

Step 10: Frost the cooled cake evenly, slice into 16 squares, and serve.

Baking Tips for the Perfect Cake

Use overripe bananas for maximum moisture and flavor.
Coat chopped strawberries in a bit of flour before adding to the batter to keep them from sinking.
Stir the batter just until combined. Overmixing can make the cake dense.
Let the cake cool fully before frosting to prevent the frosting from melting and sliding off.

cake squares topped with strawberry cream cheese frosting.

Storage and Freezing Tips

Fridge: Store leftovers in an airtight container for up to 3 days.
Freezer: Wrap individual slices in plastic wrap and place in a freezer-safe container or bag. They’ll keep for up to 3 months. Thaw overnight in the fridge before serving.

a strawberry banana cake square with a bite taken out.

Recipe FAQs

How do I keep strawberries from sinking in the cake?

Tossing them with flour before folding them into the batter helps keep them suspended.

Can I use frozen strawberries instead of fresh?

Yes, but thaw them first and pat dry thoroughly to avoid excess moisture.

What’s the best way to use overripe bananas in cake recipes?

Blend or mash them until smooth, then add to your wet ingredients for moisture and sweetness.

How long should I let the cake cool before frosting?

At least one hour at room temperature, or 30 minutes in the fridge, so the frosting goes on smoothly.

This strawberry banana cake is a crowd-pleasing, easy-to-make dessert that’s perfect for gluten-free families and busy bakers. If you give it a try, leave a comment below and let me know how it turned out. I’d love to hear if you made any fun swaps or served it at a special event.

Looking for more easy gluten-free cake recipes? Try my Gluten-Free Carrot Cake or Banana Upside Down Cake.

More Delicious Treats

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