Soft and Fluffy Strawberry Banana Cake

Cake:

1. Preheat oven to 350F. Line a 9-inch square pan with aluminum foil and spray with cooking spray, or grease and flour the pan; set aside.

2. In a large bowl, whisk together granulated sugar, coconut oil, milk, and vanilla. If your milk is very cold, it could cause the coconut oil to solidify into small white blobs; it’s okay if that happens.

3. Add the bananas and stir to combine.

4. Add the flour, baking powder, optional salt, and stir to combine. Batter will be lumpy; don’t overmix or cake will be tough.

5. Add 1 cup of strawberries and gently fold to combine; reserve a few pieces for top of cake.

6. Turn batter out into prepared pan, smoothing the top lightly with a spatula.

7. Sprinkle the top evenly with reserved strawberry pieces.

8. Bake for about 40 minutes, or until center is set and slightly spring to the touch, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter. Watch your cake, not the clock, and always bake until done noting that climate, oven, moisture in bananas and strawberries, and exact ingredients used effect baking time.

9. Place pan on a wire rack and allow cake to cool for at least 30 minutes before optionally glazing. While cake cooks, makes the glaze.