Baby's First Healthy Smash Cake
User Reviews
4.6
Baby's First Healthy Smash Cake
Description
This recipe begins by mixing mashed ripe bananas, natural creamy peanut butter, eggs, and vanilla extract. Dry ingredients including blanched almond flour, oat flour, baking soda, and cinnamon are combined separately and then mixed into the wet mixture. The batter is portioned evenly into small 4-inch pans lined with parchment paper to prevent sticking.
The cakes bake for about 15 to 20 minutes until a tester comes out clean or with a few crumbs. They should be cooled completely before removal to preserve their shape and texture. The almond and oat flours give the cake a tender crumb, while the banana and peanut butter provide gentle sweetness and moisture without refined sugar.
This cake is ideal as a first cake for babies to smash and enjoy during celebrations. Frosting recommendations are available in an external blog post, tailored for young children’s safety and dietary needs. Variations include using other nut butters and adding non-toxic decorations like fresh berries or natural sprinkles. Proper storage involves refrigerating covered to maintain freshness for several days.
Ingredients
- Wet Ingredients:
- 2 banana overripe medium, mashed
- 2 egg large, at room temperature
- ½ cup peanut butter natural creamy, only peanuts & salt as ingredients
- 1 teaspoon vanilla extract
- Dry Ingredients:
- 1 cup blanched almond flour packed super fine, brand example Bob's Red Mill
- ¼ cup oat flour do not pack
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- FOR THE FROSTING:
- See blog post for recommendations
- For topping (optional):
- Sprinkles dye free
- fresh berries
- A big candle
Instructions
- Preheat the oven to 350 degrees F. Line the bottom of three 4-inch round cake pans with parchment paper rounds. Spray parchment paper and the sides of the pan with nonstick cooking spray. YOU SHOULD USE PARCHMENT PAPER or the cake is likely to stick. Please do not forget!
- In a large bowl, whisk together mashed bananas, eggs, peanut butter and vanilla extract until well combined.
- Add dry ingredients to wet ingredients: almond flour, oat flour, baking soda and cinnamon together. Mix with a wooden spoon until well combined.
- Divide batter evenly between pans and spread out with a spatula to smooth the tops. Bake for 15-20 minutes or until a tester comes out clean or with just a few crumbs attached. If you use 6-inch pans, it will likely take closer to 20 minutes for the cakes to bake. If you use any other pans, you need to watch carefully as changing pan sizes will change the baking times.
- Allow cakes to cool completely before removing them from the pan; this is essential. Cakes can be made a day or two ahead and stored in the fridge if you’d like.
- To frost the cake: make sure your cake layers are completely cooled, then I recommend doing a crumb coating so that the frosting lays nicely on the entire cake. To do so you'll simply frost the layers as you normally would, coat the outside of the cake with a very thin layer of frosting, and then place the cake in the fridge for 10-15 minutes before you finish frosting. This is so that the crumbs stick to this layer of frosting and not your main layer.
Notes
- Store the cake in the fridge covered to keep it fresh for 3 to 5 days.
- Alternatives to peanut butter include almond or cashew butter based on preference or allergies.
- Frosting suggestions and detailed recipe variations are available on the linked blog post.
- For appearance, consider a peanut butter caramel drip or fresh berry toppings safe for babies.
User Reviews
Overall Rating
4.6
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