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Preheat your oven to 350°F (175°C). Lightly grease and flour two 4-inch round mini cake pans.

In a medium bowl, thoroughly mash the ripe bananas with a fork until very smooth. Ensure there are no large lumps.

Add the plain whole milk yogurt, whole milk, vegetable oil, and vanilla extract to the mashed bananas. Mix well with a fork until all the wet ingredients are fully combined and the mixture is smooth.

In a separate bowl, whisk together the all-purpose flour, baking powder, and cinnamon (if using).

Gradually add the dry ingredients to the wet banana mixture, stirring with a wooden spoon or spatula until just combined. Be careful not to overmix; a few small lumps are acceptable.

Divide the cake batter evenly between the two prepared mini cake pans.

Bake for 20-25 minutes, or until a wooden skewer inserted into the center of the cakes comes out clean. The cakes should be lightly golden brown.

Remove the cakes from the oven and let them cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. This passive cooling time is crucial for the cakes to firm up.

Once the cakes are completely cool, use a serrated knife to carefully slice off the domed tops of each cake layer, creating flat surfaces for stacking.

Place one cake layer on your serving plate or cake stand. Spread an even layer of fruit spread over the top of the first cake layer.

Carefully place the second cake layer on top of the fruit spread.

Garnish the base of the cake by gently pressing shredded coconut around the bottom edge. Arrange the fresh berries on top of the cake.

Serve immediately and let your little one enjoy their special smash cake!


Preheat your oven to 350°F (175°C). Lightly grease and flour two 4-inch round mini cake pans.

In a medium bowl, thoroughly mash the ripe bananas with a fork until very smooth. Ensure there are no large lumps.

Add the plain whole milk yogurt, whole milk, vegetable oil, and vanilla extract to the mashed bananas. Mix well with a fork until all the wet ingredients are fully combined and the mixture is smooth.

In a separate bowl, whisk together the all-purpose flour, baking powder, and cinnamon (if using).

Gradually add the dry ingredients to the wet banana mixture, stirring with a wooden spoon or spatula until just combined. Be careful not to overmix; a few small lumps are acceptable.

Divide the cake batter evenly between the two prepared mini cake pans.

Bake for 20-25 minutes, or until a wooden skewer inserted into the center of the cakes comes out clean. The cakes should be lightly golden brown.

Remove the cakes from the oven and let them cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. This passive cooling time is crucial for the cakes to firm up.

Once the cakes are completely cool, use a serrated knife to carefully slice off the domed tops of each cake layer, creating flat surfaces for stacking.

Place one cake layer on your serving plate or cake stand. Spread an even layer of fruit spread over the top of the first cake layer.

Carefully place the second cake layer on top of the fruit spread.

Garnish the base of the cake by gently pressing shredded coconut around the bottom edge. Arrange the fresh berries on top of the cake.

Serve immediately and let your little one enjoy their special smash cake!
