When it came time for my daughters 1st birthday party I immediately got nervous about her cake. I know it’s tradition to give your child their first bit of sweets on their birthday but I desperately didn’t want to. Now TRUST ME when I say I am not judging other moms that have, this is personal. I am someone who LOVES sweets and has struggled my whole life to eat them in moderation…and I guess I don’t want my daughter to have that struggle. Also she has already had sugar haha. I came home from work one day to find out that my mom had fed my daughter donut holes for breakfast (this was months ago btw)…so she has had enough for the year. Plus I already struggle with getting her to eat the fruit and veggies on her tray over her toast and meats…so why add another food distraction for her? (My little sister was like this….I think she would only eat Cheeto Puffs and macaroni and cheese for the first 5 years of her life haha). Anyway, so in order to give E a smash cake, I decided to make a healthy banana bread cake.
The Bad News: I couldn’t for the life of me figure out a healthy frosting so she got regular whipped vanilla frosting. AND she didn’t eat any of the cake or frosting at her actual party! In a nutshell she had a meltdown with frosting all over and wanted out of that chair ASAP.
The Good News: The day before when I was leveling off the cake to make even layers I gave her the excess and she loved it! (With no frosting)
And who cares that the picturesque cake smash didn’t go as planned haha…I have enough “cute” moments with this girl to last a lifetime!
- 4 Ripe Bananas
- 2 Individual Unsweetened All-Natural Applesauce Containers
- 3tsp Vanilla Extract
- 2 Eggs (Beaten)
- 1/4 Cup Non-Fat Greek Yogurt
- 1 1/2 Cup Whole Wheat Flour
- 1tsp Baking Soda
- 1/2tsp Salt
- 1tsp Cinnamon
- 1/4tsp Nutmeg
- (Optional): Nuts & sugar or natural sweetener such as honey, agave, or stevia
Preheat oven to 350.
Rachael Ray says instead of peeling bananas and mashing them, squish them inside the peel, then peel and place in the bowl. Supposedly when using bananas to cook with, it helps make the bread fluffier.
My bananas were not fully mashed which left chunks in my bread…this wasn’t a problem for me, but if you don’t want chunks, then take a spoon and mash the bananas down a little more in the bowl.I didn’t measure the applesauce, I just used two of these individual containers.Combine applesauce, bananas, yogurt and vanilla. Beat the eggs prior to mixing into the applesauce/banana mixture. In a separate bowl mix the dry ingredients, then combine with the wet ingredients.Pour into two 6″ greased cake pans. (Just divide the batter in half), bake at 350 for 25-30 minutes. (Toothpick center of cake to make sure it is done).
You can see the banana chunks in mine.Clearly I didn’t divide my batter in half haha! (Do as I say, not as I do). Let cool on a wire rack. It’s a pretty solid cake and won’t break easily, so let them cool flat side down. Once cakes are cool, level off the tops using a sharp knife. (I used a serrated knife)After in was leveled and cooled I placed them on top of each other to ensure they were level and then placed on a cardboard cake base prior to frosting. This is key because you need to be able to move it from your cake stand to the high chair!