Family Treats Strawberry Banana Smoothie Cake
Recipe Overview
Indulge in the delightful flavors of summer with our Family Treats Strawberry Banana Smoothie Cake. This unique dessert combines the creamy richness of a smoothie with the tender, fluffy texture of a cake, making it a deliciously fun treat for the whole family. Perfect for birthday parties, picnics, or a sweet afternoon snack, this cake will brighten any occasion with its vibrant colors and refreshing taste. The flavor profile is sweet and fruity, with a creamy texture that melts in your mouth.
Prep and Cook Times
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Skill Level: Beginner
Serving Information
This recipe yields 8 servings. Serve it chilled, topped with whipped cream and fresh strawberries for an extra touch, or enjoy it on its own. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of yogurt.
Ingredients List
Cake:
- 1 ½ cups (180 g) all-purpose flour (substitute gluten-free flour for a gluten-free option)
- 1 cup (200 g) granulated sugar
- ½ cup (120 ml) vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs (or flax eggs for a vegan option)
- 1 ripe banana, mashed
- 1 cup (250 g) fresh strawberries, pureed (about 10-12 strawberries)
Smoothie Topping:
- 1 cup (240 ml) whipped cream (or coconut whipped cream for a vegan option)
- Fresh strawberries and banana slices for garnish
Note: Make sure the banana is ripe for the best flavor, and puree the strawberries in advance to save time.
Equipment List
-
Essential Equipment:
- Mixing bowls (one large and one medium)
- Measuring cups and spoons
- 9×13-inch baking dish (or two 8-inch round cake pans)
- Electric mixer (hand mixer or stand mixer)
- Rubber spatula
- Whisk
- Optional Equipment:
- Food processor (for pureeing strawberries)
- Parchment paper (for easier cake removal)
Step-by-Step Instructions
-
Preheat the Oven: Preheat your oven to 350°F (175°C). Grease your baking dish or line it with parchment paper for easier removal.
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Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
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Combine Wet Ingredients: In a large mixing bowl, beat the sugar and vegetable oil until combined. Add the eggs (or flax eggs), vanilla extract, and mashed banana. Mix until smooth.
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Alternate Mixing: Gradually add the dry ingredients to the wet ingredients, alternating with the pureed strawberries. Start and end with the dry ingredients. Mix until just combined—be careful not to overmix to keep the cake light and fluffy.
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Bake the Cake: Pour the batter into the prepared baking dish, spreading it evenly. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
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Cool the Cake: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
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Prepare the Topping: While the cake cools, whip the cream until soft peaks form.
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Assemble: Once the cake is cooled, spread the whipped cream evenly over the top, and garnish with fresh banana slices and halved strawberries.
- Serve: Slice and serve chilled. Enjoy!
Technique Tips and Troubleshooting
- Avoiding Overmixing: Mix the batter just until combined; overmixing can lead to a dense cake.
- Checking for Doneness: If the cake is not done after 30 minutes, check every 2-3 minutes. The edges should be golden and the center should spring back when lightly pressed.
- Flax Eggs for Vegan Option: To replace each egg, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water, let it sit for 5 minutes until it thickens.
Plating and Presentation
Serve each slice on a colorful plate, topped with a dollop of whipped cream and a sprinkle of fresh fruit. For an extra touch, drizzle with honey or a berry coulis for a beautiful presentation.
Storage and Reheating Instructions
Store leftover cake in an airtight container in the fridge for up to 3 days. For the best texture, enjoy it cold or at room temperature; do not reheat as it may lose its creamy texture.
Variations and Customizations
- Add-Ins: Consider adding a handful of chocolate chips or chopped nuts for extra texture.
- Fruit Alternatives: Substitute the strawberries with blueberries or raspberries for a different flavor profile.
- Gluten-Free: Use a gluten-free flour blend to make this cake suitable for gluten-sensitive diets.
Notes on Ingredients and Equipment
- Fresh vs. Frozen Strawberries: Fresh strawberries yield a better flavor, but if you’re using frozen, make sure they are thawed and drained before pureeing.
- Mixing Bowls: If you don’t have a large mixing bowl, work in smaller batches.
Final Touches and Personal Notes
This Strawberry Banana Smoothie Cake holds a special place in my heart as it was a favorite treat at family gatherings during summer. The vibrant colors and luscious flavor remind me of sunny days spent with loved ones. I encourage you to experiment with the flavors and make it your own. Enjoy creating this delicious dessert with your family!
FAQ
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Can I make this cake dairy-free?
- Yes, you can use plant-based milk and coconut whipped cream to make this cake dairy-free.
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How can I prevent the cake from sticking?
- Greasing your baking dish well or using parchment paper will help prevent sticking.
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Can I freeze this cake?
- Yes, you can freeze the unassembled cake for up to 3 months. Thaw in the fridge overnight before adding toppings.
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What can I substitute for sugar?
- You can use honey or maple syrup, but keep in mind this may alter the moisture content, so adjust flour as needed.
- How long does it take to whip the cream?
- Whipping cream should take about 2-4 minutes with an electric mixer on medium speed.
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