Ingrédients
Equipment
Method
Prepare the Cake Tins
- Preheat the oven to 175°C.
- Lightly grease two small round cake tins measuring approximately 10–12 cm across.
- Line the base of each tin with baking paper so the soft cake layers can be removed more easily.
Prepare the Fresh Vanilla
- Place the vanilla pod on a clean chopping board.
- Using the tip of a small sharp knife, carefully split approximately one-quarter of the pod lengthwise.
- Open the pod gently and scrape out the tiny vanilla seeds with the back of the knife.
- Set the seeds aside to add to the cake mixture.
- The remaining vanilla pod can be wrapped securely and stored according to the product instructions for another recipe.
Prepare the Cake Batter
- Peel the ripe bananas and place them in a mixing bowl.
- Mash the bananas with a fork until mostly smooth. A few small soft lumps are fine.
- Add the eggs and whisk gently until combined.
- Add the yoghurt, melted unsalted butter or oil and the fresh vanilla seeds.
- Mix until the vanilla seeds are distributed through the batter.
- Add the oat flour, baking powder and optional cinnamon.
- Fold everything together gently until no dry oat flour remains.
- Avoid mixing the batter for longer than necessary once the ingredients are combined.
Bake the Cake
- Divide the batter evenly between the two prepared cake tins.
- Smooth the tops gently with the back of a spoon or silicone spatula.
- Bake for approximately 18–24 minutes.
- Check the cakes after 18 minutes. They are ready when the tops feel set and a clean skewer inserted into the centre comes out without wet batter.
- Allow the cakes to cool in their tins for approximately 10 minutes.
- Carefully remove the cake layers and transfer them to a cooling rack or clean plate.
- Leave them to cool completely before adding the yoghurt frosting.
Prepare the Yoghurt Frosting
- For a thicker frosting, place the Greek yoghurt in a fine sieve lined with clean muslin or suitable kitchen paper.
- Allow it to drain in the refrigerator for one to two hours.
- Transfer the thickened yoghurt to a clean bowl.
- or a slightly sweeter flavour, stir in one teaspoon of mashed ripe banana. This is optional.
Assemble the Smash Cake
- Place the first cooled cake layer on a small serving plate. Spread a thin layer of Greek yoghurt over the top.
- Place the second cake layer above it and press very gently to secure it. Cover the top and sides with the remaining yoghurt.
- Decorate with a small amount of safely prepared soft fruit shortly before serving.
- Keep the completed cake refrigerated until close to the birthday celebration.
- Remove all candles, cake toppers, skewers and non-edible decorations before placing the cake in front of your baby.
Notes
Choosing the bananas
Use very ripe bananas with plenty of brown spots. They provide moisture and natural sweetness without the need for added sugar. Choosing the oats
For the softest texture, blend rolled oats until they resemble fine flour. Large, dry oat flakes can make the cake more crumbly. Using fresh vanilla
Fresh vanilla gives the cake a gentle, naturally fragrant flavour without relying on bottled flavouring. Only a small quantity is needed because fresh vanilla seeds are aromatic. Begin with approximately one-quarter of a pod for this small cake. Choosing yoghurt
Use plain, unsweetened, pasteurised full-fat Greek yoghurt. Greek yoghurt is preferable for frosting because it is thicker than ordinary yoghurt. Allergy reminder
This cake contains egg, dairy and oats. Ideally, none of these ingredients should be completely new to your baby on their birthday. Use ingredients that your baby has already eaten and tolerated. Honey
Honey is not required because the ripe banana provides natural sweetness. Do not add honey when the cake may be served before your baby has fully reached 12 months. Texture
This cake has a soft, moist texture similar to banana bread. It will be denser than a conventional sponge cake made with refined flour and sugar. Serving
Sit your baby upright and supervise them closely throughout the cake smash. Flatten or cut round fruits appropriately and remove all hard or non-edible decorations before serving.
Use very ripe bananas with plenty of brown spots. They provide moisture and natural sweetness without the need for added sugar. Choosing the oats
For the softest texture, blend rolled oats until they resemble fine flour. Large, dry oat flakes can make the cake more crumbly. Using fresh vanilla
Fresh vanilla gives the cake a gentle, naturally fragrant flavour without relying on bottled flavouring. Only a small quantity is needed because fresh vanilla seeds are aromatic. Begin with approximately one-quarter of a pod for this small cake. Choosing yoghurt
Use plain, unsweetened, pasteurised full-fat Greek yoghurt. Greek yoghurt is preferable for frosting because it is thicker than ordinary yoghurt. Allergy reminder
This cake contains egg, dairy and oats. Ideally, none of these ingredients should be completely new to your baby on their birthday. Use ingredients that your baby has already eaten and tolerated. Honey
Honey is not required because the ripe banana provides natural sweetness. Do not add honey when the cake may be served before your baby has fully reached 12 months. Texture
This cake has a soft, moist texture similar to banana bread. It will be denser than a conventional sponge cake made with refined flour and sugar. Serving
Sit your baby upright and supervise them closely throughout the cake smash. Flatten or cut round fruits appropriately and remove all hard or non-edible decorations before serving.