Wholesome Banana Blueberry 1st Birthday Smash Cake
By Rebecca St.Clair
This Wholesome Banana blueberry Cake with banana icing is perfect for baby’s birthday! This wholesome cake is super light, soft, and moist! Fruit filled with soft, sweet icing, even the adults wont be able to keep their hands off of this cake!
This cake recipe is perfect to make into cupcakes! Kids, and adults alike, will be coming back for more of this sweet treat! Better yet, you can feel good knowing you are serving something delicious and nutritious!
The perfect 1st birthday smash cake because a cake doesn’t have to be only full of empty calories!
How to store banana blueberry cake with banana icing
Fridge
This cake can be stored in the fridge covered or in an airtight container for up to 3 days. The icing may dull slightly due to the bananas. Make sure to remove any fresh fruit decorations, like sliced bananas before storing.
Freezer
For longer storage this cake can be frozen. For best results store the cake without the icing. Icing can be frozen separately or made fresh when needed.
- Allow the cake to cool to room temperature.
- Wrap the cake completely in plastic wrap or place in an airtight container.
- Store in the freezer for up to 3 months.
To freeze banana icing,
- Place the icing in an airtight container or freezer bag.
- Freeze for up to 3 months.
- Allow the icing to defrost in the fridge the day before it is needed. Whip the icing for a few minutes before spreading or piping.
Why You’ll Love This Recipe
Flavour – This light, moist cake is full of intense banana flavour in the sponge and the icing!
Moist Cake – This is truly a cake, it is not dense like a banana bread at all. Soft, light, and full of moisture from the bananas.
Use up ripe bananas – When bananas start to get over ripe, and no one wants to eat them fresh, baking them is the perfect solution!
Wholesome ingredients – No empty calories here. This cake is packed with fruity goodness.
What Bananas To use for banana blueberry cake with banana icing
It is important to use very ripe or overripe bananas. As bananas ripen they become softer and sweeter. You can spot overripe bananas by the brown speckling on the skin of the banana.
If you don’t have any overripe bananas in your house and still want to make this recipe, you can! You can soften and “ripen” yellow bananas in just a few minutes!
To soften under-ripe bananas for mashing
- Preheat the oven to 350 ºF (180 ºC)
- Place your bananas on a baking sheet with the skin on
- Bake the bananas in the oven for 5-7 minutes, or until the skin is dark brown
- Remove from the oven and allow to sit until cool enough to handle
- Remove the skin and mash your softened bananas
Ingredients
Flour – All-purpose flour is all that is needed for this cake.
Leaveners – A combination of baking powder and baking soda is used to give the light and airy texture.
Salt – Flavour
Butter – Use unsalted, softened butter to add moisture and richness to the cake. Butter is also used to make the flavourful banana buttercream frosting.
Sugar – White sugar adds sweetness and texture to the cake. Use your favourite sugar alternative for low processed sugar cake.
Eggs – The 3 whole eggs in this cake will add richness and moisture, while helping the cake to rise.
Bananas – 4 over ripe bananas are used to flavour the cake and the icing.
Buttermilk – Adds flavour and moisture, while helping to make a lighter batter.
Blueberries – Adds flavour and colour.
Icing sugar – To make the simple banana buttercream.
Method
- Preheat oven to 350ºF (180ºC).
- In a medium bowl, mix 2 ½ cups all-purpose flour, 1 Tablespoon baking powder, 1 ½ teaspoons baking soda, and ½ teaspoon salt. Set aside.
- In the bowl of a stand mixer with the paddle attachment or in a large bowl with beaters, cream 1 cup softened butter and 1 ¼ cups sugar until light and fluffy.
4. Add 3 eggs one at a time and beat after each addition.
5. Mix in 3 mashed bananas.
6. In two additions, add half of the flour mixture, alternating with half of the buttermilk. Mix after each addition. Add the last half of the flour mixture, mix, followed by the last half of the buttermilk. Mix until all is incorporated.
7. Fold in 1 cup blueberries.
8. Spread the batter into 2 greased and lined 6 in. cake pans, lined cupcake tins, or your cake pan of choice.
9. Bake for 40-45 minutes, or until a toothpick inserted into the centre comes out clean. Let the cake cool completely before adding the icing.
For the icing
- In a bowl beat ½ cup soft butter until creamy.
- Add 3 cups of icing sugar, 1 teaspoon vanilla, ¼ teaspoon salt, and 1 mashed banana. Mix on low until all of the ingredients are incorporated. Increase the speed and cream the icing until very light and fluffy. This will take a few minutes.
3. Spread the icing on top of the cooled cake or pipe on top of cup cakes.
Wholesome Banana Blueberry Cake with Banana Buttercream
This wholesome cake is super light, soft, and moist! Fruit filled with soft, sweet icing, even the adults wont be able to keep their hands off of this cake!
Ingredients
Cake batter
- 2 ½ Cups all-purpose flour 650mL
- 1 Tablespoon baking powder 15mL
- 1½ teaspoons baking soda 7mL
- ½ teaspoon salt 2mL
- 1 cup unsalted butter, softened 250mL
- 1¼ cups white sugar 300mL
- 3 eggs
- 3 over-ripe, mashed bananas
- 1 cup buttermilk 250mL
- 1 cup blueberries 250mL
Icing
- ½ unsalted butter, softened 125mL
- 1 mashed banana
- 3 cups icing sugar 750mL
- 1 teaspoon vanilla extract 5 ml
- ¼ teaspoon salt 1 g
Instructions
- Preheat oven to 350ºF (180ºC).
- In a medium bowl, mix 2 ½ cups all-purpose flour, 1 Tablespoon baking powder, 1 ½ teaspoons baking soda, and ½ teaspoon salt. Set aside.
- In the bowl of a stand mixer with the paddle attachment or in a large bowl with beaters, cream 1 cup softened butter and 1 ¼ cups sugar until light and fluffy.
- Add 3 eggs one at a time and beat after each addition.
- Mix in 3 mashed bananas.
- In two additions, add half of the flour mixture, alternating with half of the buttermilk. Mix after each addition. Add the last half of the flour mixture, mix, followed by the last half of the buttermilk. Mix until all is incorporated.
- Fold in 1 cup blueberries.
- Spread the batter into a greased and lined cake pan or a lined cupcake tin.
- Bake for 40-45 minutes, or until a toothpick inserted into the centre comes out clean. Let the cake cool completely before adding the icing. If you are making cupcakes, bake for 30-35 mins.
For the icing
- In a bowl beat ½ cup soft butter until creamy.
- Add 3 cups of icing sugar, 1 teaspoon vanilla, ¼ teaspoon salt, and 1 mashed banana. Mix on low until all of the ingredients are incorporated. Increase the speed and cream the icing until very light and fluffy. This will take a few minutes.
- Spread the icing on top of the cooled cake or pipe on top of cup cakes.
Notes
The blueberries in this recipe can be omitted, replaced with chopped nuts. or chocolate chips.
Nutrition Information
Yield
16Serving Size
1Amount Per Serving Calories 518Total Fat 23gSaturated Fat 14gTrans Fat 0gUnsaturated Fat 8gCholesterol 84mgSodium 287mgCarbohydrates 77gFiber 3gSugar 53gProtein 5g
Nutrition information isn’t always accurate.
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