Skip to primary navigation
Skip to main content
Skip to primary sidebar
Skip to footer

Home
About
Recipes
- All Recipes
- Diet
  - Dairy-Free
  - Gluten-Free
  - Vegan
  - Vegetarian
  - Paleo
- Quick and Easy
Shop
- Shop
Resources
- How to Start a Food Blog
- Blogging Basics
Nav Social Menu
search...

×

search...

About
Recipes
Shop
Resources

Peach

3-Ingredient Peach Sorbet

Simple Homemade Peach Iced Tea

Primary Sidebar

Hi, I'm Sam!

Hi, I'm Sam, the author, photographer and creator behind Ahead of Thyme. Here, you will find hundreds of quick and easy, (mostly) healthy recipes for the everyday home chef, using quality and wholesome ingredients. Read more about me

search...

Stay Updated

Subscribe now to receive all the latest recipes, tips and news directly to your inbox.

* indicates required

Email Address *

Name

How often would you like to receive recipe updates

as soon as they are posted
weekly recipe updates

Footer

currently happening on instagram

Who is still baking sourdough these days? Well, if

Fresh tomatoes, crunchy cucumbers, crisp red onion

Happy 4th of July to my American friends! ❤️💙 If you are looking for a super last minute baking project, try this red, white and blue banana cake with coconut cream frosting. It’s refined-sugar free so I made it for Kai's first birthday cake smash back in March. It’s a layered 6-inch cake held together and topped with whipped coconut cream, mixed berries and a drizzle of maple syrup.

AND check out the blog post to see Kai's full cake smash photoshoot.

📸: @leiliheid

𝐇𝐄𝐀𝐋𝐓𝐇𝐘 𝐁𝐀𝐍𝐀𝐍𝐀 𝐒𝐌𝐀𝐒𝐇 𝐂𝐀𝐊𝐄 𝐖𝐈𝐓𝐇 𝐂𝐎𝐂𝐎𝐍𝐔𝐓 𝐂𝐑𝐄𝐀𝐌 𝐅𝐑𝐎𝐒𝐓𝐈𝐍𝐆

✓ all-purpose flour
✓ baking powder + soda
✓ banana
✓ egg
✓ coconut oil
✓ maple syrup
✓ vanilla extract
✓ milk
✓ coconut cream (chilled)
✓ maple syrup
✓ mixed berries @bcfarmersmarket @vanmarkets

INSTRUCTIONS

1. Preheat oven to 350 F. Lightly grease two 6-inch cake pans and line with parchment paper.
2. Whisk together flour, baking powder, and baking soda. In another bowl, whisk together mashed banana, egg yolk, coconut oil, maple syrup, and vanilla, until smooth.
3. Slowly add 1/3 of the flour mixture to the wet ingredients, until just combined. Then alternate with half the milk. Continue adding and alternating, ending with the flour. Stir until just combined.
4. In a small bowl, beat egg white on high until stiff peaks form. Gently fold in the egg white into the batter until no streaks remaining.
5. Divide batter evenly in the cake pans. Bake for 20 minutes, until toothpick comes out clean. Cool cake in the pans for 10 minutes, then remove and cool on wire cooling rack.
6. Open can of coconut cream and take just the cream from the top off the can. Place into a chilled mixing bowl. Mix with an electric mixer until soft peaks form. Fold in the maple syrup. Spread immediately onto the cooled smash cake, or refrigerate until ready to use.
4. Spread approximately half the coconut cream frosting on top of the first cake. Gently layer the second cake on top, and top with more coconut cream frosting. Top with mixed berries and a drizzle of maple syrup

Full RECIPE in clickable link in bio - https://www.aheadofthyme.com/healthy-banana-smash-cake-with-coconut-cream-frosting/ @aheadofthyme #aheadofthyme

I used sourdough starter discard to make some home

These sweet and sticky HONEY GARLIC CHICKEN WINGS

Load More... Follow on Instagram