Strawberry Banana Cake
Submitted by DazzlinDeb45
Fresh strawberries and banana get blended into a Bisquick batter swirled with melted milk chocolate for an ultra-moist cake that comes together in under an hour. No mixer needed.
YIELD
8 servingsPREP
20 minCOOK
30 minREADY
50 minThis cake breaks the rules and gets away with it.
Instead of creaming butter and sugar the traditional way, you stir together Bisquick, milk, egg, melted butter, and melted chocolate. Then you blend fresh strawberries and a banana into a fruity puree and fold it straight into the batter.
The result is ridiculously moist. We’re talking so moist that the toothpick test will always show a little dampness, and that’s exactly right.
Serve it warm from the pan for a gooey, almost pudding-like texture, or let it cool for a denser, fudgier slice. Either way, it disappears fast.
Pro Tips
- Use ripe, spotty bananas for the most natural sweetness and moisture
- Don’t overbake; pull it at the 30-minute mark even if the toothpick isn’t bone-dry
- Try it with a dusting of powdered sugar or a scoop of vanilla ice cream on top
Ingredients
Directions
Combine biscuit mix, milk, egg, melted butter and chocolate.
Mix to combine thoroughly.
In a blender, combine strawberries and banana.
Blend a few seconds, until semi liquid.
Add to cake mixture and mix thoroughly again.
Pour into a 9 inch square baking pan and bake at 350℉ (180℃) F for about 30 minutes, until a toothpick stuck in the cake center comes out clean.
(It is an extremely moist cake, so toothpick will always have some moisture on it.)
Serve warm or cold.
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