Healthy Banana Cake

Ahh, the first birthday.  Even though it was 4 months ago, I still feel the pain that day brought.  It was about all my heart could take.  My baby was no longer a baby, and entering into toddlerhood.  Walking, talking, toddlerhood and there was nothing I could do about it.  Don't you wish we could turn back time?

After some clicking around on good ol' Pinterest, I found inspiration for this Healthy Banana Cake.  The only sweetener is pure maple syrup and the sweet, ripe bananas themselves.  The frosting is made out of plain greek yogurt and pure maple syrup.  It is not as light and fluffy as cake would be; it's more like the consistency of banana bread.  Landon loved it.  (I did too!) And it was without all those white flours and sugars that I keep my little tyke away from.  Total success!

Healthy Banana Cake

YIELDS: One 6-inch two layer cake

ingredients

For the frosting:

2 cups greek yogurt, I like Fage 2%

1/3 cup pure maple syrup

For the cake:

1 1/2 cups whole spelt flour, or whole wheat flour would be fine

1 tsp baking soda

1/4 tsp salt

3 very ripe bananas

6 tbsp unsalted butter, I like Kerrygold grass fed butter

1/4 cup maple syrup

1 egg, lightly beaten

1 tsp vanilla

directions

For the frosting:
Strain the greek yogurt overnight or for 8 hours in the fridge, using a sieve lined with cheesecloth on top of a bowl to catch the liquid.

In a medium bowl, stir together the greek yogurt and maple syrup until smooth.  Place frosting in the refrigerator until ready to use.

(You can skip the straining overnight step, but be aware your frosting will be much thinner.)

For the cake:
Preheat oven to 350 degrees.  In a medium bowl, whisk together the flour, baking soda and salt.

In a separate medium bowl, mash the bananas with a potato masher until well mashed.  Stir in the melted butter until smooth.  Add the maple syrup, egg, and vanilla stirring well to combine.  Add in the flour mixture and mix until just combined.

Divide batter between two 6-inch cake pans.  Bake until a toothpick inserted comes out clean; about 25 minutes.

Turn cakes out onto a cooling rack, and allow to cool completely.  Trim the top of the domed cakes to get a flat surface.  Place in refrigerator until ready to frost.

If making ahead, wrap the cakes in plastic wrap and refrigerate up to 3 days, or freeze for up to 3 months.  Cakes will take about 2 hours to defrost on the counter once frozen.


Katelyn's notes: I recommend waiting to frost until the day of.  And keep refrigerated until ready to eat! 

*This recipe can make about 10 cupcakes.  Use a scant 1/4 cup of batter for each cupcake and bake at 350 degrees for about 20 minutes or until a toothpick comes out clean.