Recipe & food styling Mari Loewen. Photography Kari Wardrop.

Recipe & food styling Mari Loewen. Photography Kari Wardrop.

  • Duration
  • Cook Time
  • Prep Time
  • 8Servings


  • 1/2 cup unsalted butter, room temperature, additional for pan
  • 3/4 cup firmly packed brown sugar
  • 2 eggs
  • 1/3 cup sour cream
  • 1 1/2 cups all-purpose our
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 cup mashed bananas (2 large)


  • 2 cups 35% whipping cream
  • 1/2 cup icing sugar
  • 1 teaspoon vanilla
  • 2 cups sliced strawberries
  • 2 mangoes, peeled, pitted and sliced


Preheat oven to 350°F. Grease two 9-inch round cake pans. Line bottoms with parchment paper.

In the bowl of an electric mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in sour cream. In a separate bowl, whisk together our, baking powder, baking soda and salt. Add to butter mixture and beat on low speed for 1 minute. Stir in bananas until combined. Spread batter evenly into prepared pans. Bake for 50 to 55 minutes, or until skewer inserted in center comes out clean. Remove from oven and let cool completely.

For filling, in a large bowl, whip cream until soft peaks form. Beat in sugar and vanilla; set aside.

To assemble cake, cut each cake into two layers. Place one layer on a serving plate
and spread with whipped cream and top with 1⁄2 cup strawberries and mango slices. Repeat with remaining layers. Spread top layer with whipped cream, strawberries and mango slices. Refrigerate until ready to serve.