If your baby’s first birthday is right around the corner, check out this nutrient-dense smash cake option! It’s soft in texture and rich in brain-building ingredients like avocado oil, eggs, and cream cheese, and the cake batter is sweetened only with ripe bananas.

A typical slice of white cake with buttercream frosting contains about 83 grams of added sugar. With this option, you can skip most of the added sugars (babies don't know what they are missing yet, anyway!) and still provide a celebratory opportunity for baby to smash a naturally sweetened, nutritious cake.

(Please note that the frosting does include a bit of added sugar, but it’s totally fine to leave out the frosting if you’d rather go without.)

Save this recipe - the cake is a great option for toddlers and older kids as well!

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Banana Smash Cake Recipe

Banana Smash Cake

Yield: 6

Author: Malina Malkani

Prep time: 15 MinCook time: 35 MinTotal time: 50 Min

If your baby’s first birthday is right around the corner, check out this nutrient-dense Banana Smash Cake as an option for the celebration ahead! It’s soft in texture and rich in brain-building ingredients like avocado oil, eggs, and cream cheese, PLUS the cake batter is sweetened only with ripe bananas, so there is no added sugar. (This recipe may contain affiliate links. Rest assured that I only recommend brands that I know and love! As an Amazon Associate I earn from qualifying purchases.)

Ingredients

Cake Ingredients

1 3/4 cups spelt flour
1/2 cup of plain yogurt
1/3 cup avocado oil
4 very ripe bananas
3 eggs
1 tsp vanilla
1 tsp baking powder
1/2 tsp baking soda
(1/4 tsp salt)

Frosting Ingredients

2 tbsp confectioner’s sugar
1 tsp vanilla
8 ounces cream cheese
1 cup homemade or prepared whipped cream

Instructions

Preheat oven to 350° F.
In a large mixing bowl, mash bananas until smooth (a few lumps are ok).
Add the oil, eggs, yogurt, and vanilla, and mix well.
Stir in the flour, baking powder, baking soda and salt.
Stir until everything is evenly mixed.
Pour batter evenly into two 6-inch round cake pans.
Bake for 25-35 min (until a toothpick inserted into the center comes out clean).
While the cake bakes, make the frosting: beat all ingredients together until smooth, then refrigerate.
Remove from heat and cool completely before frosting.
To frost, cover one layer completely with frosting, lay the second layer on top, and frost. Refrigerate until serving.

Notes

Keep leftovers for up to 5 days in the refrigerator in an airtight container.

Please note that the frosting does include a bit of added sugar, but it’s totally fine to leave out the frosting if you’d rather go without.

Nutrition Facts

Calories

539

Fat

32

Sat. Fat

12

Carbs

52

Fiber

7

Net carbs

46

Sugar

17

Protein

12

Sodium

348

Cholesterol

130

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