Moist Strawberry Banana Cake (Easy & Gluten-Free)

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.

Prep Time10

Cook Time35

Cooling Time1

Total Time1 45

Servings: squares

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

Strawberry Frosting

1/2 cup freeze dried strawberries
1/2 cup cream cheese
1/4 cup butter
1/4 cup powdered sugar

Instructions

Preheat oven to 350 degrees, and line an 8x8 baking pan with parchment paper.
Add chopped strawberries to a bowl and toss with 1 tbsp of flour until coated evenly. This helps the strawberries not sink to the bottom when baking. Set aside.
1 cup chopped fresh strawberries
Peel bananas and blend in a blender until smooth.
2 large ripe bananas
Add sugar, egg, avocado oil, and vanilla extract to the blended bananas. Blend until just combined.
1 cup granulated sugar, 1 egg, 1/3 cup avocado oil, 1 tsp vanilla extract
In a large bowl, stir together flour, baking soda, and sea salt.
1 1/4 cup gluten free all-purpose flour, 1/4 tsp sea salt, 1 tsp baking soda
Add the blended wet ingredients to the flour mixture, and stir until just combined. It should be thick and sticky.
Fold in the chopped strawberries.
Transfer the batter to the prepared baking pan and spread out into an even layer. Bake for 30-35 minutes until the toothpick inserted in the center comes out clean. Cool for 15 minutes then transfer to cool completely.
Once the cake is completely cool, place freeze dried strawberries in a coffee grinder or a food processor, then grind until powdery.
1/2 cup freeze dried strawberries
Add the ground up freeze dried strawberries to a bowl, along with cream cheese, butter, and powdered sugar. Use a hand mixer to mix until smooth and creamy.
1/2 cup cream cheese, 1/4 cup powdered sugar, 1/4 cup butter
Frost the top of the cooled cake in an even layer. Slice into 16 squares and serve!

Notes

- 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.

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