Preheat your oven to 350 degrees Fahrenheit. While that’s heating up, line a 9-inch square pan with aluminum foil and spray it with cooking spray or grease it with flour. This will ensure your cake doesn’t stick, making it easier to serve.
In a large bowl, whisk together granulated sugar, coconut oil, almond milk, and vanilla extract. If your almond milk is very cold, don’t worry if the coconut oil solidifies into small white blobs; it will still blend well later.
Add the mashed bananas into the mixture and stir until well combined. This is where the magic begins; the sweetness of the bananas will start to infuse the batter.
Next, add the flour, baking powder, and the optional salt. Mix until just combined. It’s crucial not to overmix here; a lumpy batter is perfectly fine.
Gently fold in 1 cup of diced strawberries. Reserve a few pieces for the top of your cake later. This step adds fruitiness that will burst in flavor with every bite!
Pour the batter into the prepared pan, smoothing the top with a spatula. Make sure it's evenly spread out to ensure even baking.
Sprinkle the reserved strawberry pieces on top. This not only looks pretty but also adds a lovely fruity finish.
Bake for about 40 minutes, or until the center is set. A toothpick inserted in the center should come out clean or with a few moist crumbs. Keep an eye on it; remember that baking times can vary based on your oven and ingredients.
Once baked, place the pan on a wire rack and allow it to cool for at least 30 minutes. This will make glazing easier.
While the cake cools, prepare your glaze. In a small bowl, mix together 1 cup of confectioners’ sugar, almond milk, and margarine. Whisk until smooth, adjusting the sugar and milk for your desired consistency.
Finally, drizzle the glaze over the cake before slicing and serving. This step adds a sweet, beautiful finish to your cake.
