The Baker Baby turned one last week and of course his Baker Mama had to make him a lil’ birthday cake. I’ve been dreaming up this one for awhile and it was the perfect little semi-sweet confection for my little man. I really didn’t want to give him something super sugary because he doesn’t know the difference and since this was his first anything sweet I figured he’d be happy either way. (Spoiler alert- he was!)
This cake is full of sweet ripe bananas and crushed pineapple. I also used a touch of maple syrup to make the cake lightly sweet but not overly so. The frosting is simple cream cheese with just enough maple syrup to make it a bit sweet and compliment the cake perfectly. I made it in a sheet pan and used a round biscuit butter to stamp out 3 layers for Hugo’s cake, then froze the rest. I actually made him another one for his actual birthday, (since he had the first one at his party,) and then saved the others to make cakes for a few of his little friends turning one later this month! They are so easy to thaw and frost a few hours before you are ready to use.
- 1 1/2 cups all-purpose flour (whole wheat pastry flour would work too!)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 2 tablespoons maple syrup
- 1 egg, plus 1 yolk
- 3/4 cup coconut oil
- 1/2 teaspoon vanilla extract
- 1/2 cup plus 2 tablespoons of crushed pineapple
- 1 cup mashed banana
For the Frosting:
- 4 oz cream cheese
- 2-3 tablespoons maple syrup
- In a large bowl whisk together the flour, baking soda, salt & cinnamon. Make a well in the middle and add the egg, yolk, syrup, vanilla and oil. Whisk until combined. Fold in the pineapple and crushed banana.
- Pour into a well-greased quarter sheet pan (a 9x13 pan would also do.)
- Bake at 350F for 20-30 minutes (depending on which pan you use,) or until a toothpick inserted into the middle of the cake comes out clean.
- Once cooled, cut out the cake layers and keep chilled or frozen until ready to frost.
For the Frosting:
- Beat the cream cheese until soft and creamy. Gradually add maple syrup until the frosting has reached your desired sweetness.
- Frost cake as desire and store in the fridge until shortly before serving.
Recipe adapted from All Recipes