I stumbled upon a beautiful creation posted on an SCD Facebook page last week. It’s a banana bread birthday cake made by the one and only Sarah Miller.
Sarah used my banana bread recipe using coconut flour as a birthday cake, and graciously agreed to share her photo and instructions. Thank you, Sarah!
I’m a huge fan of healthy treats so this rendition of a birthday cake just made my day. I think you’ll like it as well, especially if you like banana bread and my banana bread recipes.
Banana bread recipes
Here are my three banana bread recipes. You can use a lot of my bread, cake, and cupcake recipes to create delicious cakes for a birthday, or any other occasion.
All 3 of these recipes are popular, but my recipe using almond and coconut flour is my favorite. If you need a nut-free version, use the coconut flour only version.
- Banana bread using almond flour (one of my first recipes!)
- Banana bread using coconut flour
- Banana bread using almond + coconut flour (one of my most popular recipes!)
Banana Bread Birthday Cake
Ingredients
Cake batter
- 6 ripe peeled bananas
- 6 large eggs
- 4 tablespoons honey
- 2 tablespoon vanilla extract
- 1 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup coconut flour
- 1 teaspoon ground cinnamon
- 1 cup of fresh blueberries plus extra to decorate
Icing
- 1 cup of dripped SCD yoghurt cream cheese dripped yogurt, Greek style thickness
- 1 tbs honey
Instructions
Cakes
- Preheat your oven to 350°F (180°C, or gas mark 4).
- Prepare two 8-inch round baking pans with parchment paper on the bottom, or grease generously.
- Mash the bananas using a mixer or by hand in a large bowl. Mix until completely mashed and smooth.
- Add the eggs, honey, and vanilla to the mashed bananas and blend well.
- Add the baking soda, salt, and coconut flour to the wet batter and blend well.
- Let the batter sit for 5 minutes or so to give the coconut flour time to absorb the liquids.
- Split the batter among the two baking pans and bake for 30 minutes or until the top begins to brown and a toothpick inserted in the center of the bread comes out clean.
Icing
- Mix honey and yoghurt cream cheese well in a bowl.
- Once the cakes have cooled completely, spread approximately 1/3 of icing mixture evenly over the first cake. Lay the second cake on top and spread on the remainder of icing mix.
- Add additional blueberries to the top, and edible flowers if available.
This looks delicious, I can’t wait to try it. Fyi- coconut sugar is really just sugar. There should be disclaimer for those following scd or Paleo since many might not know coconut sugar is just as destructive as white or brown sugar! Thanks for posting! (Fyi, your pumpkin pie is a hit!)
Yes, agree! Sugar is sugar whether it’s brown sugar, coconut sugar, honey, maple syrup. Each sweetener affects the body slightly differently but they’re all processed as sugar in the body. The best thing to do is limit or eliminate it. There’s also natural sugars in fruit that are processed in the same way. I’ve been wanting to write a post about this! Hopefully I’ll get to it, but the Breaking the Vicious Cycle SCD book explains it well!
Wow! This sounds and looks delicious! I’m so glad i stumbled upon your recipes 🙂
I’m planning to make this for a birthday a couple of days early. Should the iced cake be stored in the fridge or is it okay to leave out?
Yes, store in the refrigerator if you’re using the yogurt icing. In general, it will last longer/stay fresher if it’s in the refrigerator. Happy Birthday!
Why make the batter in 2 separate bowls? Why not make it in one bowl and split it between 2 cake pans? Thanks
Thanks, I’m going to rewrite the recipe tonight and respond to your suggestions 🙂
In the recipe it calls for baking powder. In the directions it says baking soda. Also there is a 1 by salt. It says 1/2 tsp salt so I assume that is correct. It also says 1/2 tsp. baking powder but 3/4 tsp. baking soda in the directions. The cinnamon is different also.
Thanks, I’m going to rewrite the recipe tonight and respond to your suggestions