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Moist Strawberry Banana Cake with Strawberry Cream Cheese Frosting (Gluten-Free) Recipe

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4.1 from 89 reviews

This Moist Strawberry Banana Cake is an easy, gluten-free dessert that’s bursting with fresh strawberry and ripe banana flavors. Tender and soft, it’s perfectly sweetened and topped with a creamy strawberry frosting made from freeze-dried strawberries and cream cheese. Ideal for a light, fruity treat that everyone will love!

  • Author: Sarah
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 16 squares
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

Cake Ingredients

  • 1 cup chopped fresh strawberries
  • 1 tbsp gluten free flour
  • 2 large ripe bananas
  • 1 cup granulated sugar
  • 1 egg
  • 1/3 cup avocado oil or any neutral flavored oil
  • 1 tsp vanilla extract
  • 1 1/4 cup gluten free all-purpose flour with xantham gum
  • 1 tsp baking soda
  • 1/4 tsp sea salt

Strawberry Frosting

  • 1/2 cup freeze dried strawberries
  • 1/2 cup cream cheese
  • 1/4 cup butter
  • 1/4 cup powdered sugar

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper to prevent sticking and allow for easy removal of the cake.
  2. Coat Strawberries: Toss 1 cup of chopped fresh strawberries with 1 tablespoon of gluten-free flour in a bowl until evenly coated. This step helps prevent the strawberries from sinking to the bottom of the cake batter during baking. Set aside.
  3. Blend Bananas: Peel 2 large ripe bananas and blend them in a blender until smooth and creamy, ensuring a smooth texture for the batter.
  4. Add Wet Ingredients: To the blended bananas, add 1 cup granulated sugar, 1 egg, 1/3 cup avocado oil, and 1 teaspoon vanilla extract. Blend again just until combined to incorporate all the ingredients evenly.
  5. Mix Dry Ingredients: In a large mixing bowl, stir together 1 1/4 cups gluten-free all-purpose flour with xanthan gum, 1 teaspoon baking soda, and 1/4 teaspoon sea salt to create the dry base for the cake.
  6. Combine Wet and Dry: Pour the blended wet ingredients into the bowl with dry ingredients. Stir gently with a spatula until just combined, forming a thick and sticky batter. Avoid overmixing to keep the cake tender.
  7. Fold in Strawberries: Carefully fold the coated chopped strawberries into the batter, distributing them evenly without breaking them apart.
  8. Bake the Cake: Transfer the batter to the prepared baking pan, spreading it into an even layer. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  9. Cool the Cake: Remove the cake from the oven and allow it to cool in the pan for 15 minutes. Then transfer it to a wire rack to cool completely, which takes about 1 hour.
  10. Prepare Strawberry Frosting: Once the cake is fully cooled, place 1/2 cup freeze-dried strawberries in a coffee grinder or food processor and grind until powdery.
  11. Mix Frosting: In a bowl, combine the powdered freeze-dried strawberries with 1/2 cup cream cheese, 1/4 cup butter, and 1/4 cup powdered sugar. Use a hand mixer to blend until smooth and creamy.
  12. Frost the Cake: Spread the strawberry frosting evenly over the cooled cake surface.
  13. Serve: Slice the frosted cake into 16 squares and serve. Enjoy your moist, flavorful gluten-free strawberry banana cake!

Notes

  • Use overripe bananas for maximum moisture and enhanced sweetness.
  • Coating the chopped strawberries in flour prevents them from sinking during baking.
  • Stir the batter just until combined to avoid a dense texture — overmixing is not recommended.
  • Allow the cake to cool completely before frosting to prevent the frosting from melting and slipping off.

Find it online: https://cookingwithsarah.com/moist-strawberry-banana-cake-with-strawberry-cream-cheese-frosting-gluten-free-recipe/