Banana Cake with Mango and Strawberries
Recipe Mari Loewen
Ripe banana cake meets bright, summery fruit in this irresistibly moist treat. A tender, banana-forward crumb is studded with juicy mango cubes and sweet strawberry ribbons, finished with a light citrus glaze that lifts the flavours. Perfect for brunch, afternoon tea, or a simple dessert — it’s easy to make, easy to share, and full of comforting warmth with a fresh, fruity twist. Serve slightly warm or at room temperature for best texture.
Ingredients
½ cup unsalted butter, room temperature, plus extra for pan
¾ cup firmly packed brown sugar
2 eggs
⅓ cup sour cream
1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
⅛ teaspoon salt
1 cup mashed ripe bananas (about 2 large)
Filling
2 cups 35% cream
½ cup icing sugar
1 teaspoon vanilla
2 cups sliced strawberries
2 mangoes, peeled, pitted, and sliced
Method
Preheat oven to 350°F. Grease two 9-inch round cake pans and line bottoms with parchment paper. In the bowl of an electric mixer, beat butter and brown sugar until light and fluffy. Add eggs one at a time, beating well after each addition, then mix in sour cream until smooth.
In a separate bowl, whisk flour, baking powder, baking soda, and salt. Add dry ingredients to butter mixture and beat on low speed just until combined, about 1 minute. Stir in mashed bananas until evenly incorporated. Divide batter evenly between prepared pans and smooth tops.
Bake for 50 to 55 minutes, until a skewer inserted in the centre comes out clean. Remove from oven and cool completely before assembling.
For filling, whip cream in a large bowl until soft peaks form. Beat in icing sugar and vanilla until smooth.
To assemble, slice each cake horizontally to create four layers. Place one layer on a serving plate and spread with whipped cream. Top with strawberries and mango slices. Repeat with remaining layers, finishing with whipped cream and fruit on top. Refrigerate until ready to serve.
Serves 8 to 10.
