• Preheat your oven to 350 degrees F and line an 8x8” baking dish with parchment paper or spray with non-stick cooking spray
• In a medium bowl, add mashed bananas and lemon juice
  1/2 cup mashed banana, 1/2 tsp lemon jujice
• Dice strawberries and add to bowl with bananas - no need to stir - but you'll add them together. 
  1/2 cup diced strawberries
• In a large bowl, beat together butter, brown and white sugar until combined with hand mixer on medium speed
  1/4 cup packed brown sugar, 4 tbsp softened butter, 1/3 cup white sugar
• Add in egg and vanilla and mix ingredients on high until light & fluffy (almost the texture of frosting). Set aside.
  1 egg, 1/2 tsp vanilla
• In a separate bowl, combine dry ingredients (flour, baking soda, cinnamon and salt)
  1 cup all purpose flour, 1/2 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp cinnamon, 1/4 tsp salt
• Alternate adding flour mixture and buttermilk to wet ingredients (sugar/egg batter) in mixing bowl. Mix on medium setting just until combined. Scrape the sides of the bowl as it's mixing to get all the flour into the batter.
  1/2 cup buttermilk
• Fold in bananas and strawberries with a wooden spoon or spatula to cake batter - you want to keep the chunks in tact. 
• Pour batter into parchment-lined baking dish
• Bake at 350 degrees for 40 minutes or until toothpick inserted in center comes out clean. (do not overbake – check at 35 min)
• Remove from oven. For best results, cover with plastic wrap and place pan in freezer for 45 minutes. This helps keep the cake extra moist!
• Frost cake once cooled.

Frosting Instructions

• Beat together powdered sugar and cream cheese
  2/3 cup powdered sugar, 1/4 cup cream cheese
• Add heavy cream and vanilla and beat with mixer until smooth
  1/2 tsp vanilla, 1/4 cup heavy cream