In the mood for baking, we made a strawberry banana cake. The moist strawberry cake with vanilla and banana cake were sandwiched by some strawberry whipped topping, fresh slices of bananas and covered in fluffy whipped topping. The cake was light, summer and full of sweet fruit flavor.
- One box moist strawberry cake mix
- One vanilla cake mix
- 1/2 cup bananas mashed (as a substitute for oil)
- a whole banana, sliced
- One contained whipped topping
- half a container of strawberries (reserve 4 strawberries to make slices for the garnish)
Preheat oven to 350°F for metal or glass pans, 325°F for dark or coated pans. GREASE sides and bottom of each pan with butter or coconut oil. FLOUR lightly. (Use baking cups for cupcakes).
In one bowl, add vanilla mix, eggs and water (not oil) and substitute mashed bananas in for oil. Beat at medium speed for 2 minutes. Using half of the banana slices, line the bottom of the pan with the bananas. Pour batter into one 8 or 9 inch pan. Using and ice cream scoop, scoop remainder of leftover batter into cupcake lined muffin tins.
Place strawberry dry mix in bowl and add water, oil and eggs at low speed until moistened (about 30 seconds). Beat at medium speed for 2 minutes. Pour batter into one 8 or 9 inch pan. Using and ice cream scoop, scoop remainder of leftover strawberry batter into the banana vanilla layer of cupcake lined muffin tins.
Bake cupcakes for 20-25 minutes and remove from oven. Leave regular 8 or 9 inch cakes in for an additional 20 minutes or a full 40 minutes. Cake is done when toothpick inserted in center comes out clean. COOL in pan on wire rack for 15 minutes.
Cool completely before topping with cool whip.
To assemble, slices of bananas and strawberry slices.
To decorate cupcakes, frost cupcake tops with cool whip and add one slice of banana and sliver of strawberries.