Banana Bread Birthday Cake
Usually it’s tradition to give your child their first bite of sugary cake on their birthday. Sometimes parents don’t want to serve their toddler their 1st birthday cake loaded with processed sugars and mixes. The sweet treat will definitely be a distraction, especially if you can’t get them to eat their veggies. Don’t get me wrong, I love sweets and have struggled all my life to not eat them everyday.
So an option is to bake a delicious Banana Bread Birthday Cake for a healthy alternative. Made with ground rolled oats. Make sure to buy certified gluten-free oats just in case. No nuts on this cake. Doesn’t contain peanut butter either.
Easy to make the whole cake ahead of time. Cake tastes better after being in the refrigerator. Leftovers can be enjoyed the next day for breakfast. Serve with cold milk or strong coffee.
You won’t mind your toddler smashing their hands into this cake.
Banana Bread Birthday Cake Recipe
- rolled oats: 1 cup
- unsweetened shredded coconut: 1 cup
- baking powder: 1 teaspoon
- cinnamon: 1 teaspoon
- banana: 1½ cups, mashed very-ripe-with-black-spots (about 3 medium)
- eggs: 3, lightly beaten
- vanilla: 1 teaspoon
- butter: ¼ cup, melted and slightly cooled
- maple syrup: ¼ cup
- cream cheese: 1 8-ounce package, softened at room temperature
- butter: 2 tablespoons, softened at room temperature
- honey: 2 tablespoons
- vanilla: 1 teaspoon
Directions For Cake:
- Preheat the oven to 350 degrees F and grease two 8-inch cake pans well.
- Place the oats, coconut, baking powder, and cinnamon into the bowl of a food processor. Grind until the oats resemble a coarse powder, about 30 seconds.
- Mash the bananas very well in a medium bowl.
- Gently stir in the eggs, vanilla, butter, maple syrup, and the oat mixture until well combined.
- Divide the batter between the prepared cake pans, spreading gently with a spatula until even.
- Bake for 28–30 minutes or until a cake tester inserted into the center comes out clean and the edges are starting to brown.
- Remove from oven and let cool completely in pans on a wire rack.
- To make the frosting, beat the cream cheese, butter, honey (may use maple syrup if you prefer), and vanilla in a medium bowl with an electric mixer until light and fluffy.
- Carefully remove one cake from the pan and place onto a serving plate, using a spatula to help as needed.
- Top with half of the frosting and spread to the edges.
- Carefully remove the second cake from the pan, using a spatula as needed, and place on top of the frosted cake.
- Top with the rest of the frosting, spreading evenly to the edges.
- Serve immediately, or place in the fridge and serve chilled.
To store: Cover with plastic wrap and store in the refrigerator for up to three days.
Special Thanks To Momtastic for Recipe Posting & Image Screenshots.