Strawbananut Cake
A moist, flavorful banana and strawberry cake with crunchy pecans, perfect for dessert or teatime gatherings, offering a delightful combination of fruity and nutty tastes.
Ingredients
Instructions
- Cream sugar and oleo until well combined; add eggs and mix thoroughly.
- Stir in buttermilk, sweetened strawberries, and mashed bananas.
- In a separate bowl, sift together flour, baking powder, and soda.
- Gradually add the dry ingredients to the wet mixture, mixing well.
- Add banana flavoring, strawberry gelatin, and chopped pecans; mix until evenly incorporated.
- Pour batter into prepared pans or a tube pan.
- Bake at 350°F (175°C) until a toothpick inserted in the center comes out clean, approximately 35 minutes.
- Allow the cake to cool before frosting.
- For frosting, thicken strawberry juice with powdered sugar and spread over cooled cake.
Tips & Substitutions
For an extra burst of flavor, consider adding a splash of vanilla extract along with the banana flavoring. If you don't have buttermilk, you can make a substitute by mixing regular milk with a tablespoon of vinegar or lemon juice. For a twist, you could fold in some chopped nuts or chocolate chips. Ensure you sift the dry ingredients to avoid lumps, which will help achieve a light texture.
Serving Suggestions
This Strawbananut Cake is delightful on its own but pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence. Serve it alongside a cup of coffee or tea for a perfect afternoon treat. You could also enjoy it with a side of fresh berries for a refreshing contrast, making it a versatile dessert option.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. If you want to keep it fresh longer, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, slice a piece and microwave it for about 10-15 seconds or until warm, ensuring it doesn't dry out.
Nutrition & Diet Analysis (per serving)
Each serving of Strawbananut Cake contains roughly 502 calories, with 11g protein, 78g carbohydrates, and 13g fat. It is an excellent source of iron (24% of the Daily Value) and protein (21% of the Daily Value), and a good source of dietary fiber. It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen strawberries in this recipe?
Yes, you can use frozen strawberries. Just make sure to thaw and drain them well before adding to the batter to avoid excess moisture, which could affect the cake's texture. Fresh strawberries can be substituted if available, and they will add a lovely freshness to the cake.
What can I use instead of oleo?
If you don't have oleo (margarine), you can substitute it with an equal amount of unsalted butter or a non-dairy butter alternative for a vegan option. Just keep in mind that using butter will give the cake a richer flavor, while non-dairy alternatives may vary in taste.
How can I make this cake gluten-free?
To make this cake gluten-free, simply replace the all-purpose flour with a gluten-free baking blend. Be sure to check that the baking powder you use is gluten-free as well. This adaptation will maintain the cake's texture while accommodating those with gluten sensitivities.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).