Strawberry Banana Layer Cake

A moist, golden cake featuring a harmonious blend of mashed bananas and aromatic strawberry reduction, finished with a light vanilla cream for a balanced, fruity dessert.

Prep: 30 min · Cook: 45 min · Yield: 8 · Method: Oven

Ingredients

• 2.5 cups all-purpose flour
• 3 units bananas
• 1 cup strawberries
• 0.5 cup butter
• 1 cup sugar
• 2 units eggs
• 1.5 tsp baking powder
• 0.5 tsp salt
• 1 cup heavy cream
• 1 tsp vanilla extract
• 0.25 cup powdered sugar

Cooking instructions

1. Preheat oven to 350°F and grease two 8-inch round cake pans. — 350°F
2. Dice the strawberries and cook them in a small saucepan over medium heat until reduced and thickened, about 10 minutes, then set aside to cool. (about 10 min) — medium
3. Mash the bananas in a bowl until smooth.
4. Cream together the butter and sugar until light and fluffy, then beat in the eggs one at a time, followed by the mashed bananas.
5. Fold in the flour, baking powder, and salt until just combined, then gently stir in the cooled strawberry reduction.
6. Divide the batter between the prepared pans and bake until a toothpick inserted into the center comes out clean. (about 35 min) — 350°F
7. Cool cakes in pans for 10 minutes, then turn out onto a wire rack to cool completely. (about 10 min)
8. Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. (about 5 min)
9. Frost the cooled cakes with the whipped cream and assemble as a layered cake before serving.