Those of you who follow our blog will have taken note that our posts have been much more infrequent over the past year. This is due to the fact that Bake 2 The Future has a new addition… and the youngest member of our baking crew just turned ONE!
For such a momentous occasion we had to do something special, and a sock monkey-themed party for our “little monkey” was just the way to do it! Since she was born, this monkey theme has been present throughout her first year… her first food was bananas, her first halloween costume was a monkey, even her first sounds were monkey-like, so we stuck with the theme and decided to make her first birthday cake a banana cake.
The banana cake we created for this special occasion is perfect for any little ones’ first taste of cake! It has a lighter texture than banana bread, with the same great banana taste. We decided to top this cake with our cream cheese frosting, but we agree that it would also pair great with a rich chocolate frosting, and as long as there are no nut allergies, a peanut butter frosting topped with homemade marshmallow would definitely impress!
- 2 cups flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 stick of butter, room temperature
- 1 cup sugar
- 2 eggs, room temperature
- 1 tbsp vanilla extract
- 3 ripe bananas, mashed
- 1 cup buttermilk
- In a medium bowl whisk together flour, baking soda, baking powder, and salt. Set aside.
- Beat room temperature butter with sugar until fluffy.
- Add eggs one at a time, mixing after each until combined.
- Add vanilla and mashed banana and mix until combined.
- Alternate adding dry ingredients and buttermilk to the egg mixture, mixing until just combined (do not over mix).
- Fill cupcake liners two-thirds full and bake at 350°F for 15-18 minutes, or until a toothpick inserted in the middle comes out clean.
- Transfer to cooling racks and allow to cool completely before adding frosting.