Mimi's Organic Eats » Cake & Cupcake Recipes » Eggless Strawberry Banana Snack Cake

Eggless Strawberry Banana Snack Cake

This Eggless Strawberry Banana Snack Cake is a moist and tender cake combining the natural sweetness of ripe bananas and juicy strawberries. Without the need for eggs, this easy snack cake is one you can whip up anytime you’re craving cake!

If you’re looking for more eggless dessert recipes try some of my other favorites like my Eggless Chocolate Chip Cookies, Lemon Ginger Crumb Bars, or my Apple Cinnamon Strawberry Pie.

eggless strawberry banana snack cake, easy snack cake

Why You'll Love This Recipe

This cake recipe is a recipe that will let you enjoy the simple pleasure of baking. You don’t need any fancy equipment for this recipe, and it can be made in a stand mixer, with a hand mixer, or even by hand. Plus, the recipe doesn’t require eggs, making it simple to whip up any time, no eggs needed!

If you have overly ripe bananas, this Eggless Strawberry Banana Snack Cake is the perfect bake. This light, fluffy, and moist banana cake is an amazing complement to the homemade strawberry icing. I add fresh strawberries on top for a beautiful but simple presentation! This easy snack cake makes the perfect bake for any celebration.

eggless strawberry banana snack cake, easy snack cake

Ingredients for Eggless Strawberry Banana Snack Cake

Organic Valley Salted Butter

La Tourangelle Organic Canola Oil

Wholesome Organic Cane Sugar

Organic Banana

Organic Valley Grassmilk

Organic Valley Sour Cream

Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)

Frontier Co-Op Baking Powder

Frontier Co-Op Fine Sea Salt

Spectrum Organic Vegetable Shortening

Florida Crystals Organic Powdered Sugar

Organic Strawberries

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Tools Needed

Digital Food Scale

Stand Mixer

Kana Sustainable 8-Inch Cake Pan (use code MIMIBAKES for 10% off Kana, they are my favorite sustainable cake pans!)

Parchment Paper (use code MIMIBAKES for 10% off Kana, my favorite non toxic parchment paper!)

eggless strawberry banana snack cake, easy snack cake

How to Make Eggless Strawberry Banana Snack Cake

Step 1

Preheat the oven to 350°F. Line an 8-inch cake pan with parchment paper.

Step 2

To make the batter: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer or bowl with a whisk) add the cane sugar, butter, canola oil, and banana. Mix on low until combined and there’s so butter chunks.

Add the milk, flour, baking powder, sea salt, and cinnamon in that order. Mix on low until combined into a smooth batter.

Step 3

Transfer to the prepared baking pan and bake for 40 to 45 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean. Allow to cool completely in the cake pan. *For high altitude, make sure to follow instructions in the Noes at the bottom of the recipe.

Step 4

To make the icing: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer) add the shortening, powdered sugar, and chopped strawberries. Mix on low until combined and then speed mixer up to high and whip for 1 to 2 minutes, until light and fluffy.

Step 5

Remove the cake from the pan onto a cake stand or plate. Transfer the icing to the top of the cake and spread evenly. Top with sliced strawberries.

eggless strawberry banana snack cake, easy snack cake

FAQ's

Why are overly ripe bananas best for baking?

When bananas begin to ripen, their starches turn into sugars. This provides a sweeter flavor with a more pronounced banana flavor. Plus, mashing up mushy bananas are a whole lot easier for incorporating into baked goods without big chunks!

Can I make this cake gluten free?

Yes! If you want to make this gluten free, just look at the Notes at the bottom of the recipe for my gluten free instructions. I even link the flour that this was tested with.

Can I make this cake vegan?

While I haven't tested this cake vegan, I'm confident that you totally could make this vegan by swapping out the butter for vegan butter, milk for coconut milk, and sour cream for either vegan sour cream or vegan yogurt. If you make this vegan, let me know how it turns out with these swaps!

How should I store this cake?

This cake should be stored in an airtight container in the fridge because it's made with fresh strawberries.

Why organic?

Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!

So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.

eggless strawberry banana snack cake, easy snack cake

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eggless strawberry banana snack cake, easy snack cake

Eggless Strawberry Banana Snack Cake

Mimi Council
This Eggless Strawberry Banana Snack Cake is a simple and fruity cake that is perfect for any celebration!
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Makes 8 servings
Calories 646 kcal

Ingredients
 
 

Batter

Icing

Topping

  • 170 grams strawberries

Instructions
 

  • Preheat the oven to 350°F. Line an 8-inch cake pan with parchment paper.
  • To make the batter: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer or bowl with a whisk) add the cane sugar, butter, canola oil, and banana. Mix on low until combined and there’s so butter chunks.
  • Add the milk, flour, baking powder, sea salt, and cinnamon in that order. Mix on low until combined into a smooth batter.
  • Transfer to the prepared baking pan and bake for 40 to 45 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean. Allow to cool completely in the cake pan.
  • To make the icing: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer) add the shortening, powdered sugar, and chopped strawberries. Mix on low until combined and then speed mixer up to high and whip for 1 to 2 minutes, until light and fluffy.
  • Remove the cake from the pan onto a cake stand or plate. Transfer the icing to the top of the cake and spread evenly. Top with sliced strawberries.
  • Store in an airtight container in the fridge for up to 3 days.

Video

YouTube video

Notes

Gluten Free – Replace the all purpose flour with 191 grams (scant 1 ¼ cups) gluten free flour blend.
High Altitude — Bake at 350°F for 35 to 40 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean.

Nutrition

Calories: 646kcalCarbohydrates: 80gProtein: 3gFat: 36gSaturated Fat: 11gPolyunsaturated Fat: 8gMonounsaturated Fat: 15gTrans Fat: 3gCholesterol: 21mgSodium: 241mgPotassium: 121mgFiber: 1gSugar: 59gVitamin A: 257IUVitamin C: 4mgCalcium: 57mgIron: 1mg
Want more recipes?Follow along on @mimisorganiceats for more inspiration!

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Make sure to check out my Eggless Vanilla Cupcakes with Chocolate Ganache Frosting recipe, which I'm sure you'll love too! And, share it with someone who you think may also like it!

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