A few years ago I was asked to make a dessert for a summertime party . I had some fresh strawberries and overripe bananas. A light and fluffy cake with strawberry and banana flavors seemed like the right idea. After doing some research on basic banana cakes, breads and how to add fruit...I came up with this. Enjoy!!
Ingredients:
Cake
3/4 cup granulated sugar 1/3 cup vegetable or canola oil 1/4 cup milk 1 1/2 tsp. vanilla extract 1 1/2 cups ripe mashed bananas (about 3 medium bananas) 1 1/4 cups all-purpose flour 2 tsp. baking powder 1/4 tsp. salt 1 heaping cup diced strawberries, fresh or frozen (make sure to thaw and drain if frozen)
Glaze
1 cup confectioners’ sugar 2 T. Milk 1 T. butter softened
Directions:
Preheat oven to 350F. Grease and flour a 9x13 pan or line with parchment paper, set aside.
In a large bowl, whisk together granulated sugar, oil, milk, and vanilla.
Add the mashed bananas, stir to combine.
Add the flour, baking powder, salt, and stir to combine. Batter should lumpy; don’t over mix.
Add 1 cup of strawberries and fold to combine; set aside a few pieces to top the cake
Pour batter out into prepared pan, smooth the top carefully with a spatula.
Sprinkle the top evenly with the rest of the strawberries.
Bake for 40-45 minutes, or until center is set and slightly springy to the touch, and a toothpick inserted in the center comes out clean. Check a few minutes early to avoid over-baking.
Place pan on a wire rack to cool for 30 minutes before glazing.
Glaze – To a small bowl, add confectioners’ sugar, milk, margarine, and whisk until smooth. You may need to play with sugar and milk ratios until you've reached the desired consistency.
Drizzle the glaze over the cake before slicing and serving.
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