Baby's First: Banana Chiffon Cake

My cute little nephew turned one while they were visiting us this past month. It was a time full of celebration and lots of memory-making. One of those moments was the cake smash session that we planned for our 2 one-year-olds, including naked babies, a birthday hat and candle, and of course cake!

I've been on the hunt for a good, "healthy" first-baby-cake for as long as I've been a mommy and I have finally found THE ONE --> a banana chiffon cake <-- not only good for babies, but yummy for adults too, so go ahead and give it a try!

Banana Chiffon Cake | Mini Cakes in a Can
1 banana
1.5-2 Tbsp lemon juice (to keep the banana from browning)
3 Tbsp sugar (30 grams)
1/3 cup + 1 Tbsp Flour (50 grams)
2 egg whites [save the yolk for a custard or carbonara ;)]

1. In a ziploc bag, using your fingers, mash up the banana with lemon juice until smooth with no chunks. Pour bananas to a mixing bowl, add sifted flour, and mix.
2. In a separate bowl, beat egg whites until soft peaks form. Add sugar and beat once more.
3. Add 1/3 of the beaten egg whites to the banana mixture and stir. Gently fold in the rest of the egg whites until smooth (be careful not to over-mix!).
4. Spoon mixture into 2~3 well-buttered and -floured empty soup cans (15oz size). Bake at 325 degrees for 20-25 minutes, or until the tops are golden brown and inserted toothpick comes out clean. Cool and serve layered with whipped cream, fresh strawberries and bananas. 

Happy Birthday,  you sticky little one year olds! Love you to pieces!! xoxo