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 method. 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 some of my 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.

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Banana Bread Birthday 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 ¼ 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.

Servings: slices of cake

Calories: 202kcal

Ingredients

Cake batter

6 ripe peeled bananas
6 large eggs
4 tablespoons honey
2 tablespoon vanilla extract
1 ½ teaspoon baking soda
1 teaspoon salt
¾ cup coconut flour
1 teaspoon ground cinnamon
1 cup fresh blueberries plus extra to decorate

Icing

1 cup dripped yogurt or cream cheese dripped yogurt, Greek style thickness
1 tablespoon 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.
Gently fold in about 1 cup of blueberries into the batter with a spoon or spatula.
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 ⅓ 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.

Nutrition

Comments

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Brittany says

May 31, 2024 at 2:53 pm

Where does the 1 cup blueberries go? Besides the extra for decorating, I see no mention of them in the recipe

- Erica says
  
  May 31, 2024 at 3:58 pm
  
  Thanks, Brittany, just added it!
  
Sara says

April 13, 2021 at 3:00 pm

Hi! What is dripped SCD yoghurt cream cheese dripped yogurt, Greek style thickness?

- Erica says
  
  April 13, 2021 at 4:47 pm
  
  Yes, dripped yogurt is yogurt that has quite a bit of the moisture slowly dripped out of it. See my post on how to make yogurt and my cookbook for SCD. It's the consistency of Greek yogurt.
  
Roberta says

February 11, 2020 at 5:29 am

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!)

- Erica says
  
  February 11, 2020 at 10:46 am
  
  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!
  
Lauren L says

February 06, 2020 at 4:05 am

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?

- Erica says
  
  February 06, 2020 at 10:24 am
  
  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!
  
Carol says

November 18, 2019 at 5:23 am

Why make the batter in 2 separate bowls? Why not make it in one bowl and split it between 2 cake pans? Thanks

- Erica says
  
  November 18, 2019 at 6:05 pm
  
  Thanks, I'm going to rewrite the recipe tonight and respond to your suggestions 🙂
  
Charlotte Moore says

November 18, 2019 at 4:16 am

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.

- Erica says
  
  November 18, 2019 at 6:06 pm
  
  Thanks, I’m going to rewrite the recipe tonight and respond to your suggestions