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
Yield 8-10 slices of cake
I recommend placing parchment paper on the bottom of each cake pan and lightly oiling the sides.
You can use maple syrup in place of honey if you're not following SCD. I find this recipe a bit on the sweet side, so I reduce the maple syrup or honey. Some testers completely omitted the 2 tablespoons of sweetener and said it was still sweet enough for them.
If you're avoiding sweeteners, this bread bakes up great without any maple syrup or honey or other sweetener, with one change: I would reduce the salt to about 1/4 teaspoon. Also, I've had great success using coconut sugar in place of honey or maple syrup.
If your batter seems too fluid, add about a teaspoon of coconut flour. Let the loaf cool completely before slicing since the moisture reduces as it cools so the loaf will become firmer over time.
- 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)
- 1 cup of dripped SCD yoghurt cream cheese (dripped yogurt, Greek style thickness)
- 1 tbs honey
- 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.
- 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.