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!

If you enjoyed this recipe, I'd really appreciate it if you could take a moment to rate it and leave a comment. Your feedback helps others discover my recipes and articles. Thanks!

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Banana Smash Cake Recipe

Banana Smash Cake

Yield: 6 (Serves 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. (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). If you liked this recipe, could you please rate it and share your thoughts? Your ratings help more people find my recipes and articles. Thank you! This recipe may contain affiliate links, meaning that if you choose to purchase a product through a link, I will receive a small commission - but this in no way impacts the amount you pay. Affiliate links are marked with an asterisk (*).

Ingredients

Cake Ingredients

4 very ripe bananas
½ cup of plain yogurt
⅓ cup avocado oil
3 eggs
1 teaspoon vanilla extract
1 ¾ cups spelt flour
1 teaspoon baking powder
½ teaspoon baking soda
(Optional ¼ teaspoon salt)

Frosting Ingredients

2 tablespoons confectioner’s sugar
1 teaspoon vanilla extract
8 ounces cream cheese
1 cup homemade or prepared whipped cream

Instructions

Preheat the oven to 350° F and lightly oil two 6-inch round metal cake pans.
In a large mixing bowl, mash bananas until smooth (a few lumps are ok) with a large fork.
Add the oil, eggs, yogurt, and vanilla, and whisk until well incorporated, about 2 minutes.
Fold in the flour, baking powder, baking soda, and salt until evenly combined.
Pour batter evenly into the prepared cake pans.
Bake until a toothpick inserted into the center comes out clean, about 25-35 minutes.
While the cake bakes, make the frosting: beat all frosting ingredients together in a large bowl until smooth, about 3 minutes, then refrigerate.
When the cake is done, cool completely on a wire cooling rack before adding the frosting, at least 1 hour. To frost, cover one layer of cake 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.
Feel free to use all-purpose flour instead of spelt flour. But if you have access to spelt flour, I highly recommend using it for baking! Spelt is an ancient grain that is similar to wheat (note that spelt does contain gluten). I love baking with spelt flour whenever I can find it, because it’s a whole grain, has about 4x as much fiber as all-purpose flour (and more vitamins and minerals), offers a slightly sweet, nuttier flavor, and produces baked treats that are tender.

Nutrition Facts

Calories

539

Fat

32 g

Sat. Fat

12 g

Carbs

52 g

Fiber

7 g

Net carbs

46 g

Sugar

17 g

Protein

12 g

Sodium

348 mg

Cholesterol

130 mg

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