I make a lot of recipes inspired by banana bread because I always have overripe bananas hanging around. With banana cake as the base of this dessert it takes me back to those classic breakfasts with a slice of banana bread. But then the fresh strawberries and fluffy whipped cream transport me to the evenings with my parents and grandparents layering sugar soaked strawberries with canned whipped cream and snack cakes. So basically, this new yet old dessert is my happy place. —Laura Dembowski
large ripe bananas
packed light brown sugar
pure vanilla extract
3 1/2 cups
1 1/2 teaspoons
fresh orange juice
heavy whipping cream
vanilla bean paste
In This Recipe
Make the cake. Preheat oven to 350 degrees F. Oil two 8 or 9 inch baking pans and line the bottom with parchment.
In a large bowl, stir together mashed bananas, sugars, eggs, oil, and vanilla until well combined.
In a medium bowl, stir together flour, baking soda, and cinnamon. Combine the milk and orange juice in the measuring cup. Alternately add the flour mixture and milk mixture, beginning and ending with the flour and stirring between each addition. Once everything is added, stir just until combined and evenly divided among the two prepared pans.
Bake for 30-35 minutes, until golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool cakes completely in pans.
Once the cakes are cool and you are ready to assemble, whip the cream until stiff peaks form, but be sure not to make butter 🙂 I did this by hand, but a hand or stand mixer works perfectly. Add the vanilla bean paste and beat just until combined.
Place one cake on a cake stand or serving plate. Spread a little less than half of the cream on the cake and top with sliced strawberries. Place the other cake on top and top with the remaining whipped cream and pretty, whole strawberries.
Serve immediately or store cake in an airtight container in the refrigerator for up to three days, though it may weep or wilt a little.