Here is your latest brunch recipe! This banana strawberry cake is moist, delicious, filled with fruit, and finished with a crumb topping. Because sometimes when it’s worth doing, it’s worth overdoing. Perfect with a cup of coffee and great use of fresh berries.
With strawberry season coming up soon, it’s time to share this strawberry filled coffee cake I’ve been working on!
If you go back into my archives, you’ll see a Rhubarb Crumb Cake I shared a while ago. This recipe is based on that one (since it’s SOOO good!) using a banana bread base instead of the cake base used last time. And a few alterations in cooking time and the like, since in baking once you change something, you have to change all sorts of other things.
And, yes, I tried turning that original base into a banana cake but it was seriously easier to just start with a bread instead. 🙂
Anyway, I baked and made alterations and baked again until I had a recipe I could be proud to serve! In fact this cake in the photos got sliced up and brought out to the neighbors in one of our socially distanced outdoor get-togethers earlier this spring.
Enough about the history! Let’s move onto the recipe…
What do you need?
- Strawberries – A couple of cups of chopped strawberries. I recommend fresh, but fully thawed frozen will work too.
- Sugar + Lemon Juice – A little sweet and a little sour.
- Butter – Six tablespoons unsalted.
- Flour – One cup white flour.
- Pecans – One third cup pecans or walnuts.
- Brown Sugar – Just a bit, one quarter cup will do.
- Cinnamon – And enough cinnamon to add a little spice.
- Bananas – Super ripe! And you’ll need two or three.
- Dry Ingredients – Flour, baking soda, salt. The usual.
- Sugar – Granulated, one cup.
- Eggs – A couple of eggs for structure.
- Sour Cream – This provides tang and moisture!
- Butter – Cool room temp. It should give when you bend it but not squish.
- Vanilla – One teaspoon is enough.
How to make this
To make a banana strawberry cake, make a batter base, a fruit filling, and crumb topping. Layer these in a springform pan and bake until golden brown and cooked through.
1. Fruit Filling
Chop up a couple of cups of strawberries and mix in some sugar and lemon juice. Set this aside while you take cake of everything else.
2. Crumb Topping
Take all the topping ingredients and put them in a food processor. Pulse until well mixed and crumbly.
Tip: You can do this ahead. Just put the topping in the fridge until you’re ready.
Pull out your stand mixer and cream together the butter and sugar until fluffy. Add the eggs and mix in, remembering to scrape down the sides before moving onto the next step.
Now take your dry ingredients (flour, baking soda, salt) and your wet (bananas, sour cream, vanilla) and alternate adding them dry/wet/dry/wet/dry. Done!
Layer your batter, fruit, and topping in a greased springform pan. Now bake until the cake is ~105-110F, around 1 hour. Cool a bit in the pan, then carefully remove the sides and let finish cooling.
If you try my recipe for Banana Strawberry Coffee Cake, I would love to hear from you in the comments with your experience and rating! And I’m happy to answer any questions you might have.
– Stay Safe, Annemarie
Banana Strawberry Coffee Cake
- 2 cups chopped strawberries
- 2 tbsp granulated sugar
- 1 tbsp lemon juice
- 1 cup all-purpose flour
- 6 tbsp unsalted butter
- 1/4 cup light brown sugar
- 1/3 cup pecans, or walnuts
- 1/2 tsp cinnamon
- dash table salt
- 1 1/2 cup all-purpose flour
- 1 tsp baking soda
- 1/2 tsp table salt
- 1/2 tsp cinnamon
- 1 cup mashed bananas, about 3 medium
- 1/2 cup sour cream
- 1 tsp vanilla
- 1/2 cup (8 tbsp, 4 oz) unsalted butter, cool room temperature
- 1 cup granulated sugar
- 2 large eggs
- Mix together the strawberries, sugar, and lemon juice in a bowl and set aside.
- Add all topping ingredients to a food processor. Pulse until well mixed and beginning to clump up.
- Transfer to the refrigerator to keep cool until you are ready to use it. (Topping can be made up to 1 day ahead.)
- Heat oven to 350F. Prepare a 9-inch springform pan by greasing and flouring the bottom and sides.
- In a bowl, mix together the flour, baking soda, salt, and cinnamon. In another bowl, mix together the banana, sour cream, and vanilla.
- In a standing mixer fitted with the flat beater, cream together the butter and sugar on medium until light and fluffy, about 5 minutes.
- Add the eggs one at a time, beating 30 seconds after each.
- Scrape down the sides with a silicone spatula, then turn the mixer to low and add the flour mixture and banana mixture in turns. Start with 1/3 of the flour, then 1/2 the banana, 1/3 flour, 1/2 banana, and finish with 1/3 the flour.
- Give the batter a couple of stirs to finish mixing in the last bits of flour, then scrape the batter into the prepared pan. Top with the strawberries, strewing them out evenly. Finish by crumbling the topping over.
- Bake the cake for 60-70 minutes, or until the temperature in the center reaches 105-110F.
- Let rest on a cooling rack for 15 minutes. Then run a butter knife or spatula around the edge and remove the ring. Allow to finish cooling, then serve.
- Fruit: You can change this up by using a mix of berries.
- Storage: Store in a sealed container and use within a day or two. For longer storage, freeze slices and warm up in a toaster oven or microwave. Frozen slices are great for quick snacks and breakfasts.