Strawberry Banana Cream Cake Recipes

STRAWBERRY BANANA TRIFLE

Steps:

• In a saucepan, combine the sugar, cornstarch and gelatin; stir in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in strawberries; set aside. , In a large bowl, combine milk and pudding mix. Beat on low speed for 2 minutes; set aside. Toss bananas with lemon juice; drain and set aside. , Place half of the cake cubes in a trifle bowl or 3-qt. serving bowl. Layer with half of the pudding, bananas, strawberry sauce and whipped cream. Repeat layers. Cover and refrigerate for at least 2 hours. Garnish with additional fruit if desired.

STRAWBERRY BANANA CREPE CAKE RECIPE BY TASTY

Steps:

• In a food processor or blender, add the eggs, milk, oil, vanilla, bananas, sugar, salt, and flour. Blend until the batter is smooth without clumps.
• In a medium nonstick skillet over medium heat, melt the butter and swirl so it coats the entire pan. Then pour in ¼ cup of crepe batter and tilt the pan to cover the entire bottom. Cook until the bottom surface of the crepe begins to brown and the edges are lacey, for about 3 minutes, and then flip. Repeat with the remaining crepe batter.
• In a food processor or blender, add the strawberries and puree until smooth. Pour the strawberry puree through a sieve into a medium bowl to remove any seeds and clumps. Chill for 15 minutes until the puree is cold.
• In a large bowl, using a whisk or hand mixer, beat the cream until thickened. Add the powdered sugar, and beat until soft peaks form. Add half of the strawberry puree, and blend with the hand mixer. Add the rest of the strawberry puree and gently fold it into the whipped cream with a spatula.
• Dollop a bit of strawberry cream on a plate, then place the first crepe and frost with about ¼ cup of filling. Stack the remaining crepes on top of each other, with strawberry whipped cream between each layer. Spread the rest of the strawberry whipped cream on top of the last crepe.
• Arrange slices of strawberry on top for garnish.
• Slice and serve.
• Enjoy!

STRAWBERRY BANANA BREAD

Steps:

• Preheat oven to 375F degrees. Spray two 9x5 loaf pan with nonstick spray. Set aside.
• In a large bowl, using a KitchenAid Stand Mixer with paddle attachment cream butter and sugar together until light and fluffy.
• In a small bowl, beat eggs using a fork. Add eggs to sugar mixture and beat until combined. Add mashed bananas and mix until combined.
• Sift all dry ingredients: flour, baking soda, and salt. Slowly add sifted dry ingredients to banana mixture and mix until flour is just combined. DO NOT OVER MIX! Fold in floured covered strawberries.
• Pour batter into prepared loaf pans and bake at 375*F for 15 minutes. REDUCE heat to 350*F and bake for an additional 30 minutes until edges are slightly brown or until toothpick inserted into center comes out clean. Let cool completely before removing from loaf pans.

STRAWBERRY BANANA SPLIT CAKE

Steps:

• Combine the crumbs, butter and sugar; press into an ungreased 13-in. x 9-in. dish. Chill for 1 hour., In a bowl, beat the butter, confectioners' sugar, milk and vanilla until smooth. Spread over crust; chill for 30 minutes. Layer with bananas, pineapple and strawberries. , In a small bowl, beat cream until soft peaks form. Add confectioners' sugar; beat until stiff peaks form. Spread over fruit. Sprinkle with nuts. Chill until serving.

STRAWBERRY BANANA CREAM CAKE

Steps:

• 1. Preheat oven to 375* Prep: Strawberries hold out 10 whole set (chill) Don't slice bananas till time to Ice cake (bananas will turn brown). Lightly grease and flour 2 - 9x1 1/2 Cake pans. Slice one layer in half to make three layers
• 2. In mixing bowl place, flour, baking powder, and salt. In mixer bowl beat shortening on medium speed for 30 seconds. Add sugar, vanilla, and beat till fluffy.
• 3. Add dry ingredients and milk alternating to beaten mixture. Beat on low speed after each addition.
• 4. Wash beaters. In small mixing bowl beat egg whites beat till stiff peaks form. Gently fold into flour mixture. Pour into cake pans. Bake in 375* oven for 20 minutes till toothpick inserted comes out clean. Cool 10 minutes on rack, remove from pans place on rack.
• 5. Icing Cake: Combine yogurt and milk with whisk mix into instant pudding stir till thickens. Stir in 2 cups of whip cream, chill while cake cools. Put remainder of whip cream into refrigerator.
• 6. Let's put it together:) Lay first layer face down on cake plate, spread pudding mixture on cake, layer 1 cup of sliced strawberries on top of pudding mixture, layer 1 cup of bananas on top of strawberries, layer 2 do same, place top layer face up on top carefully push toothpicks (5) around to hold layers together. Cover an chill 2 hours.
• 7. Frost with remaining whipped cream. OPT Place the 10 remaining Strawberries end Down on top of cake. Serve chilled

STRAWBERRY BANANA CAKE

Steps:

• Blend cake mix, milk, pudding, oil and eggs in a large bowl until moistened. Beat with a mixer for approximately 2 minutes. Fold in bananas and strawberries. Pour into a sprayed bundt pan or cake pan of your choice. Cook in preheated 350 degree oven 45 to 50 minutes or until toothpick inserted into cake come out clean. Let cool for 10 to 12 minutes. Turn onto a plate. Add frosting.
• I made the following frosting to pour over this cake. If you use this frosting, cake will need to be refrigerated. If you want to frost the entire cake, you will need to double this recipe.

LAYERED STRAWBERRY BANANA CAKE

Steps:

• Preheat the oven to 350°.Grease and flour 2-9" round cake pans. Placing a piece of parchment paper, cut to fit bottom of pan before greasing will help removal of cake after baking.
• Using the paddle attachment on the stand mixer, beat butter and sugar atmedium speed until mixture is light and fluffy. This should take 3-4 minutes. Stop to scrape sides of bowl frequently.
• Add eggs and egg yolks, one at a time, mixing after each until combined.
• Mix in vanilla extract.
• In separate bowl, combine flour, baking powder and salt.
• In a separate large mixing bowl, with your mixer on low, gradually alternate, adding flour mixture and egg/butter mixture along with buttermilk, starting and ending with dry mixture until all is combined.
• Divide batter between the two prepared pans.
• Bake on center rack of the preheated oven for approx. 25-35 minutes, until a toothpick inserted in center comes out clean. Cool on wire rack, then remove from pans.
• Beat whipping cream in a small bowl until stiff peaks form. Set aside.
• Using a separate large bowl, mix cream cheese, sugar and extract untilmixture is smooth and creamy.
• Gently fold in the whipped cream mixture, then fold in the banana and 1-cupof the strawberries. Reserve the remaining strawberries for tops of cakes.
• Using an extra-large piping tip, pipe icing on top of one of the cakes. Sprinkle half of the remaining 1 cup strawberries across the layer.
• Place second layer on top and ice that one, then top with remaining strawberries. Best to chill before serving. Store any leftovers in the refrigerator.