Strawberry Banana Cake
Yield
8 servingsPrep
20 minCook
30 minReady
50 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
biscuit baking mix (bisquick)
|
*
|
| ½ | cup |
milk
|
|
| 1 | each |
eggs
|
|
| 4 | tablespoons |
butter
melted |
|
| 6 | ounces |
milk chocolate
melted |
|
| ½ | pint |
strawberries
fresh, cleaned |
*
|
| 1 | each |
bananas
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
biscuit baking mix (bisquick)
|
*
|
| 118 | ml |
milk
|
|
| 1 | each |
eggs
|
|
| 6E+1 | ml |
butter
melted |
|
| 173.4 | ml/g |
milk chocolate
melted |
|
| 237 | ml |
strawberries
fresh, cleaned |
*
|
| 1 | each |
bananas
|
|
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.
