this is my dream birthday cake. i’ll be turning 33 on march 28th, and i knew i wanted something special—something lightened up but still absolutely delicious!
i’ve always loved strawberry cake, but i also have a serious soft spot for banana bread, so i decided to combine the two.
the result? a moist, perfectly sweet, and totally satisfying strawberry banana cake with a luscious homemade strawberry cream cheese frosting.
it’s the ultimate celebration cake, packed with wholesome ingredients but still indulgent enough for a special occasion.
this cake is pure bliss. it has the soft, tender crumb of banana bread with the bright, juicy flavor of strawberries in every bite.
the natural sweetness from ripe bananas and coconut sugar means it’s just sweet enough without being overpowering.
the frosting is ultra creamy, slightly tangy from the cream cheese, and bursting with fresh strawberry flavor. together, they create the perfect balance of fruity, creamy, and rich.
this isn’t your average birthday cake filled with refined sugars and processed ingredients.
instead, it’s made with nutrient-dense oat and almond flours, fresh fruit, and a naturally sweetened frosting.
the combination of oat and almond flour keeps it gluten-free while providing fiber and healthy fats.
greek yogurt adds a protein boost, and real strawberries bring vibrant flavor and color without the need for artificial dyes.
want to customize it? here are some easy swaps:
this cake is surprisingly easy to make! you’ll mash ripe bananas, whisk in eggs, greek yogurt, melted coconut oil, and coconut sugar, then fold in the dry ingredients along with plenty of chopped strawberries.
the batter is thick and bakes up beautifully in either a loaf pan or two 8-inch cake pans for a layer cake.
while it bakes, you can whip up the frosting in a food processor, blending the cream cheese with honey and vanilla until smooth, then pulsing in fresh strawberries for that dreamy pink color and fruity flavor.
this cake is best enjoyed the day you make it when the flavors are fresh and the texture is perfect.
since it’s made with fresh fruit, it’s a great occasion cake rather than one meant to sit around for days.
however, if you do have leftovers, store them in an airtight container in the fridge for up to 3 days.
if you want to freeze it, freeze unfrosted slices wrapped tightly in plastic wrap for up to 2 months, then thaw in the fridge overnight before frosting and serving.
this strawberry banana cake is everything i could want for my birthday—lightened up, naturally sweet, and absolutely delicious.
if you love banana bread and strawberries as much as i do, you have to try this one. it’s proof that healthy baking can still be indulgent, satisfying, and celebration-worthy. 💕🎂
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if you make one of my recipes, i would LOVE to see your creation! be sure to leave a review in the comments section, it is so appreciated and helps my small business.
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8
servings15
minutes30
minutes436
kcalfor the cake:
3 extra ripe bananas, mashed (about 1 1/4 cups)
2 large eggs
1/2 cup coconut sugar
1/4 cup coconut oil, melted
1/2 cup low-fat greek yogurt (or dairy-free yogurt)
1 tsp vanilla extract
1 1/4 cups oat flour
1/4 cup tapioca flour (or arrowroot starch)
1/2 cup almond flour
1 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp cinnamon
1/4 tsp salt
3/4 – 1 cup fresh diced strawberries (tossed with 1 tsp oat flour to prevent sinking)
for the strawberry cream cheese frosting:
12 ounces cream cheese, softened
1/2 tbsp vanilla bean paste
1/3 cup coconut sugar
1/2 cup diced strawberries
Here, you’ll find everything from scrumptious desserts to savory and nourishing comfort food. Thank you for being here and I hope you enjoy my delicious creations
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One Response
Can this be done with a flax egg or subbed by applesauce? To veganize this…