Banana Pineapple Smash Cake
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.
See, I told you he loved it! …. Smash!!!
Hugo’s (barely sweetened) Banana Pineapple Smash Cake
Ingredients
- 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
Instructions
- 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.
Notes
Recipe adapted from All Recipes
Happy Birthday to Hugo! I’m loving this recipe – my niece turns two this weekend and I’d like to make this for her party. For the coconut oil, did you measure it solid or melted? Many thanks!
Mine was melted first :)
Awww he looks so happy!! And I can definitely see why – this cake is awesome!!
This looks delicious (and pretty healthy too!) Happy birthday Hugo!
Awww Happy Birthday Hugo! What a perfect cake for your little guy!
This reminds me a lot of a hummingbird cake.
He is just adorable! I am definitely making this a tradition when I have kids!
Well, I think we can confirm – he really is your child! :P Love that he got so into the cake…I’ve seen many babies who have no interest and that is always a little sad!
Happy Birthday Hugo! What a great idea for a smash cake! It is so darn cute. And why have I never thought of using a biscuit cutter to make adorable three tiered cakes? Genius! Definitely pinning this!
Hi there,
I just got done making this cake for my one year old as well.I tasted it myself and thought it was good. I’m just a little concerned about the dough. It’s a little mushy but when I put a toothpick through it it is clear. It that how your dough turned out?
Same here! Trying to figure it out.
Great idea! You’re little guy is adorable! My little one is about to turn 1 also. I’m hoping to make an egg & dairy free version of this cake. What size biscuit cutter did you use? Thanks!
I used a 3-inch cutter. Happy Birthday to your little one!
I assume you drain the pineapple, yes?
This is so good! Just made it for my daughters 1st birthday that is hawaiiian theme. It is absolutely delicious (haven’t frosted it yet!) I measured the oil melted and drained the pineapple. Yum! Can’t wait to frost and have her try it at her birthday party :) and so glad it’s not terrible for her either!
So glad you liked it!
I would like to know if there is left over batter for maybe miffin tin for mini cakes for babie friends?
Trying to figure a way to not have to make a separate cake for guests.
Thanks so much for sharing.
~G~
Sure! You can use leftovers for cupcakes!
I did this last night and took the cake to my daughter’s nursery school for her birthday. All kids loved it and the teachers aswell. Perfect and easy recipe for my little girl who just turned One. Thank you:)
How many bananas approximately is it? Thanks going to try and make vegan version of this for my daughters first birthday tomorrow
Perfect cake and icing recipe for Baby’s first birthday! I made this yesterday for my daughter’s smash cake- cut the cake into a banana shape and coloured the icing yellow and brown to make it look like a banana.
Did you drain the pineapple first or keep the juices? Looks delicious!
How can I adjust the recipe to use 2 6-inch cake pans?
Hi! This is exactly what I was looking for for my daughter’s 1st birthday coming up! How long does this last in the freezer and/or the fridge after frosting?
I’ve looked at many other recipes but came across yours made it…. you will not believe how delicious it was and to my surprise my lill one ate without looking elsewhere following your recipe was great. Thank you Audra
Hello I’m planning on making this for my sons first birthday tomorrow. I have a fresh pineapple. Would that work in this recipe?
Sure. I’d just puree it
This cake is SOOO good!!! I got tired of my go-to smash cake recipe and decided to make something different. This is perfect for summer. It’s refreshing, moist and just delicious! The only thing i did differently was the “frosting.” I used the Oui by Yoplait yogurt in coconut. I personally think it complimented the pineapple cake real well. I also added coconut flakes. I would def make it again! Thank you so much for the recipe!
P.S. I added the coconut flakes around the cake after frosting it.
Is it possible to freeze the cake?
Yes! I cut out the layers and freeze them until I’m ready to use
Has anyone made cupcakes using this recipe?
My baby has an egg allergy. Is there an egg sub you would suggest? Thank you for any help!
Have you tried the Bob’s Red Mill Egg Replacement?
Hi I’m excited to try this but I want to bake in 6 inch rounds. I’m not a good baker and I don’t know much. How should I adjust baking times? Can I do this recipe in two or three 6*2 inch rounds? Please and thank you for any help.
6 inch rounds likely need about 20 minutes to bake- I would check the middle with a cake tester!
I’m making this cake again for my 3rd babies cake smash photo session tomorrow! The first 2 loved it and I’m sure he will too. Thanks so much for sharing it.
Made this for my baby girls first birthday tomorrow and it turned out so good! Recipe is perfect as written! Baked in 9×13 for 22 minutes. Texture is amazing and it’s so flavorful and just the right amount of sweet.