As I mentioned previously, souper-baby had two birthday cakes, lucky thing. The second was courtesy of her lovely Auntie, who adapted a recipe she found here. It was quite a dense cake but really tasty – you could definitely taste all of the fruit. And souper-baby loved it, of course!
5 medium sized, very ripe bananas, mashed
6 oz mashed ripe pear
1 teaspoon baking soda
1 1/2 cups whole wheat flour
3 teaspoons vanilla extract
1 teaspoon cinnamon & 1/4 teaspoon nutmeg
for the “frosting” –
8 oz cream cheese
4 oz mashed ripe pear
2 teaspoons pure vanilla extract
Mix the dry cake ingredients in a large bowl and add the mashed banana, pear and vanilla extract. Mix until JUST combined.
Grease 2 x 9″ cake tins and split the mixture between them.
Bake at 200°C for 20 minutes.
Cool the cakes then remove from the tins.
Make the “frosting” immediately before eating by mixing the ingredients together thoroughly. Spread generously onto the cakes, sandwiching them together.
An alternative (and this is what souper-auntie did) is to use a healthy spread such as this pear and apple one between the two cakes, in which case just reduce the amount of frosting you make.
As you can see, she also decorated the cake with fresh fruit, which made souper-baby even more keen to demolish it!