Can I make this cake vegan?

You can make this cake vegan by just substituting the melted butter in the crumb topping with melted coconut oil. This also makes it paleo friendly (just skip the glaze)

What size bananas should I use?

It really doesn't matter what size your bananas are as long as you have 1 cup mashed banana. Generally, that's about 2 large bananas.

Can I cut the recipe in half?

Yes, you most definitely can! If you're just baking for 2-4 people (or even yourself!) this cake also bakes great in a 6 inch round cake pan.

What other kinds of fruits can I use?

I suppose you could also use blueberries or chopped cherries.

Can I make this cake ahead of time?

I don't recommend making this any more ahead of time that the morning you plan on enjoying it because the crumb topping will start to get soggy.

What does cardamom taste like?

Cardamom is such a fun, flavorful spice! It's kind of florally or herbal-esc, and adds a sweet sort of citrusy flavor. If you don't have it though, you can substitute with cinnamon.

Strawberry Banana Cake: Healthy and Gluten Free

Incredible Strawberry Banana Cake

strawberry banana cake cut into 3 pieces with a vanilla glaze.

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This delicious strawberry banana cake is tender, bursting with chunks of strawberries, and has the most amazing crumb topping. This healthy banana crumb cake is perfect for a snack, dessert, or even breakfast!

Author: Nicole Radcliffe
Prep Time: 10 Minutes
Cook Time: 23 minutes
Total Time: 33 minutes
Yield: 8 Servings 1x
Category: Cake
Method: Baking
Cuisine: American
Diet: Gluten Free

Ingredients

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FOR THE CAKE

2 cups Gluten Free Oat Flour
1/2 cup Coconut Sugar
1/2 Teaspoon Ground Cardamom
2 1/2 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1 cup Mashed Banana (about 2 large bananas)
2 Teaspoons Vanilla Extract
1/2 cup Chopped Strawberries

FOR THE CRUMB TOPPING

2/3 cup Oat Flour
3 Tablespoons Coconut Sugar
1/4 Teaspoon Ground Cardamom
4 Tablespoons Melted Butter

FOR THE GLAZE

1/3 cup Sugar Free Powdered Sugar
1 Teaspoon Vanilla Extract
1 1/2 Tablespoons Almond milk (plus more if needed)

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Instructions

Preheat your oven to 350 degrees F and spray an 8 inch round cake pan with non-stick cooking spray
In a large bowl whisk together the dry ingredients for the cake- 2 cups oat flour, 1/2 cup coconut sugar, 1/2 teaspoon cardamom, baking powder, and baking soda
Add the mashed banana and vanilla to the flour mixture and mix until it is all combined (it will look like it's too dry at first, but just keep mixing)
Next, gently fold chopped strawberries into the cake batter
Use a rubber spatula to spread the batter in an even layer into your prepared cake pan
Now, in a small bowl, whisk together the dry ingredients for the crumb topping. 2/3 cup oat flour, 3 tablespoons coconut sugar, and 1/4 teaspoon cardamom. Pour in the melted butter and stir with a fork until you have a paste-like texture.
Use your hands to break up the crumb topping evenly over the cake layer, then bake for 23-24 minutes
Take the pan out of the oven and let the cake cool completely on a wire rack
Carefully turn the cooled cake out of the pan and onto your serving plate
Lastly, take a small bowl and whisk together the ingredients for the glaze. You want it to be thick, but pourable.
Drizzle the glaze over the cooled cake, let it harden, and enjoy!

Notes

Use really ripe bananas
If your strawberries are really watery, dry them with a paper towel before adding them to the cake batter
Adjust the cardamom to your taste and use less if desired
The cake batter may seem dry, but keep mixing and trust me
Substituting the melted butter for coconut oil makes this cake vegan and paleo
A clean toothpick can be misleading for doneness, so trust the timing
Be sure to use gluten free certified oat flour
Don't skip the glaze, it adds the perfect amount of sweetness
Store leftovers in an airtight container at room temperature for 2-3 days

Find it online: https://www.coleinthekitchen.com/strawberry-banana-cake-recipe/