⏰ Prep 10 minutes • Bake 45-60 minutes
👶🏻 Suitable from 6 months (avoid chocolate chips and honey for young babies)
❄️ Store in an airtight container for 3 days, or freeze for up to 3 months
For Grace’s Birthday I decided to make a healthy birthday cake, basically I made a choco-banana cake, nothing exciting I know 🙈😂 but she was more than happy! 🥰 This cake is easy to make, includes nutritious ingredients, tastes moist and is allergy friendly too!
2 ripe bananas
125ml sunflower oil or coconut oil (melted)
125ml plant based milk
80g coconut sugar or maple syrup/agave or syrup/honey (avoid honey for babies under 1 year old) - optional, you can leave it out for younger babies
pinch of salt
1 tsp baking powder
1 tsp baking soda
1 tbsp cocoa powder
OPTIONAL: chocolate chips
Check what I got for Grace this week
Preheat the oven to 180°C. Lightly oil a cake tin with coconut oil/ or butter and set aside.
In a large bowl, mash the bananas until smooth.
Stir the wet ingredients (milk and melted oil) into the banana until combined.
Stir the dry ingredients (sugar, flour, salt, baking soda and baking powder) into the wet mixture, one by one. Mix until well combined. Add in the chocolate chips (if using).
Divide the mixture between 2 bowls. Stir the cocoa powder into the mixture in one of the bowls and mix well. Take 2 spoons and use them to dollop the chocolate and banana cake mixes into the cake tin alternately. When all the mixture has been used up, tap the bottom on your work surface to ensure that there aren’t any air bubbles.
Then swirl with a knife to create a marble effect. Don’t over-swirl or the colors will get muddled.
Bake for about 45 min – 1 hour at 180°C. Ovens vary, mine usually takes 50 minutes. You can also do the toothpick test in the center of the loaf, if it comes out clean it should be ready. Remove from oven and let cool before slicing.