Blueberry Banana Smash Cake

DifficultyIntermediate
SaveShare

A very simple moist & super flavorful cake, sweetened only with bananas, and filled with a tangy blueberry chia jam filling.. quite a smashin' first smash cake!

Aka the Simsom smash cake! 🫐 I wanted Cyma’s smash cake to be something my little gourmandise would really enjoy, not just an all-natural baby-friendly cake.. so I tried & tested until I landed on the ONE, pun intended! A very simple moist & super flavorful cake, sweetened only with bananas, and filled with a tangy blueberry chia jam filling.. bursting with her favorite food ever, quite literally! Frosting is a simple coconut cream maple frosting which balanced the tang really nicely. All in all, a cake you’d label as ‘kteer laziz’! I enjoyed it with my coffee, and little guy as his snack with a drizzle of honey. For the decoration, I made her other most favorite thing in almond cookie form, naturally colored with spirulina.. the leaves, #1 and crumbs. Also very yum, recipe soon! Enjoy!! ** to make a 2 layer cake either double the recipe and split the batter or make it twice. *** can be pre-prepped and frozen after completely cooling and leveling. Wrap tightly with cling film & place in ziploc bag.

Yields8 Servings
Prep Time25 minsCook Time30 minsTotal Time55 mins
For the cake - makes one 16cm round cake layer
 1 large very ripe banana (ripe is important, it is the only sweetener)
 1 egg
 ½ tsp cinnamon
 2 tbsp yogurt
 2 tbsp tahini
 1 cup wholegrain flourcan be subtituted with gluten free oat flour
 ½ tsp baking powder
 ¼ tsp baking soda
  cup water or milk
 ½ cup blueberries
For the filling
 1 cup blueberriesfresh or frozen
 1 tbsp chia seeds
 2 tbsp maple syrup or honey
For the frosting
 1 full fat coconut milk can
 1 tbsp maple syrup
For the cake layer:
1

Mix wet ingredients, then add dry ingredients & mix until combined

2

Brush a 16cm pan with tahini, pour batter, and bake in a pre-heated oven at 170 degrees Celsius(150 if fan) for 20-25mins or until toothpick inserted comes out clean

3

Allow to cool in pan for 10mins, then remove and cool completely before slicing to level it.

For the filling:
4

Blend the blueberries then add chia & maple to a pan. Bring them all to a boil & simmer for 5 mins until slightly thickened. Chill before using

For the frosting:
5

Chill the can overnight in the fridge, scoop out the cream that sets on the top leaving the liquid behind (not all brands work you’ll have to try) add maple and beat for a minute until smooth

 
 
 
 
 
View this post on Instagram
 
 
 
 
 
 
 
 
 
 
 

A post shared by Rana Cooks by Rana Abou Salman (@rana_cooks)

Ingredients

For the cake - makes one 16cm round cake layer
 1 large very ripe banana (ripe is important, it is the only sweetener)
 1 egg
 ½ tsp cinnamon
 2 tbsp yogurt
 2 tbsp tahini
 1 cup wholegrain flourcan be subtituted with gluten free oat flour
 ½ tsp baking powder
 ¼ tsp baking soda
  cup water or milk
 ½ cup blueberries
For the filling
 1 cup blueberriesfresh or frozen
 1 tbsp chia seeds
 2 tbsp maple syrup or honey
For the frosting
 1 full fat coconut milk can
 1 tbsp maple syrup

Directions

For the cake layer:
1

Mix wet ingredients, then add dry ingredients & mix until combined

2

Brush a 16cm pan with tahini, pour batter, and bake in a pre-heated oven at 170 degrees Celsius(150 if fan) for 20-25mins or until toothpick inserted comes out clean

3

Allow to cool in pan for 10mins, then remove and cool completely before slicing to level it.

For the filling:
4

Blend the blueberries then add chia & maple to a pan. Bring them all to a boil & simmer for 5 mins until slightly thickened. Chill before using

For the frosting:
5

Chill the can overnight in the fridge, scoop out the cream that sets on the top leaving the liquid behind (not all brands work you’ll have to try) add maple and beat for a minute until smooth

Blueberry Banana Smash Cake