We recently celebrated my son's first birthday. While I did not want to forgo the traditional cake smash, I did not really want to offer Jasper an overly sweet and sugary cake just yet. Like one of my fellow friend RDs said on her daughter's first birthday, "it's not like she is asking for a cake!" So with a little recipe inspiration from Pinterest, I decided to bake Jasper a "healthier" cake, one that I have even let him eat for breakfast!
The recipe was adapted slightly from homemadebabyfoodrecipes.com and truly was delicious.
Banana and Blueberry Cake
4 oz (1 cup) old fashioned rolled oats 5 oz (1 1/4 cups) whole wheat flour
4 oz (1 cup) all purpose flour
1 tsp baking soda
2 tsp baking powder
2 1/2 tsp cinnamon
2 tsp. ginger (my addition!)
good pinch of salt
6 medium ripe bananas, peeled and mashed
4 fl oz (1/2 cup) unsalted butter, melted
1/2 cup blueberries, chopped (use fresh, or frozen berries thawed and drained--I also tossed in some raspberries!)
4 eggs, beaten well
6 fl oz (3/4 cup) frozen unsweetened 100% apple juice concentrate, thawed*
Preheat the oven to 350 deg F (175 deg C).
Put the first seven ingredients into a large bowl and mix them together.
Add all the rest of the ingredients and stir well until thoroughly combined.
Grease a 9 inch cake tin and pour in the mixture.
Bake for around 50 mins to one hour, until a sharp knife inserted into the center comes out clean.
Cool in the tin for 20 mins, then turn out on a wire rack to cool completely.
Cream Cheese Frosting Stir together one 3 ounce package of cream cheese (I used an organic Neufchatel cheese), 1/4 tsp of vanilla and 2 1/2 tbsp regular frozen apple juice concentrate (thawed). Spread over the top of the cake once it's cool. I decorated the top of the cake with blueberries and pomegranate seeds. I also made it smaller by pressing a tiny bowl on the top of the cake to act as a "cutter." This was done before frosting of course!
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