She has changed so much in such a short period of time. I’m sure I’ll be saying that every year from now on. HB is almost 13 (yikes! I’m soon to be the mother of a teenager) and it feel like yesterday she was Maddy’s age. So this weekend we celebrated this momentous occasion of Maddy’s first birthday. I wanted her to have the experience of smooshing her hands into her cake and getting to devour her birthday cake but at the same time, I really didn’t want to fill her up with a bunch of sugar and fat. The child hasn’t ever even had refined sugars so really… why start now? So I set out to create a cake that would be healthy for my little one and still taste good! So I decided on two of her favorite fruits (apples and bananas!) to be baked into a wonderfully moist cake frosted with a banana cream cheese icing. Certainly not anywhere near as sweet as most of us are used to but just sweet enough for my little sweetie. So check it out!
** …Your Mouth Will Thank You!
** This recipe makes one 6″ layer cake.
4 oz (1 cups) whole wheat flour
1/2 tbsp wheat germ
1/2 tsp baking soda
1/2 tsp cinnamon
4 medium, ripe bananas – mashed
4 fl oz (1/2 cup) natural (no sugar added) applesauce
2 fl oz (1/4 cup) whole milk
4 oz cream cheese, softened
1 tsp vanilla extract
3 oz. banana baby food (or any fruit puree)
*Preheat the oven to 325 degrees F.
*Grease and flour two 6″ cake pans.
*In a bowl, combine the flour, wheat germ, cinnamon and baking soda.
*In a separate bowl, combine the applesauce, mashed bananas and milk.
*Pour the applesauce mixture into the bowl with the dry ingredients and mix thoroughly.
*Pour into two prepared 6″ pans and bake for 45 minutes.
*The cake is ready when a toothpick inserted into the middle comes out clean.
*Allow the cakes to cool completely on wire racks.
*Prepare the icing: Combine the softened cream cheese, vanilla and fruit puree on low with a hand mixer until fluffy.
*Assemble your cakes and frost. Refrigerate until ready to serve.
*Adapted from homemadebabyrecipes.com