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Butternut Baby Cake

Servings: 1 8 x 8 pan


  • 1 1/4 cups butternut squash puree organic, may substitute pumpkin or sweet potato
  • 3 whole eggs organic
  • 1 egg yolk organic
  • 1 small ripe banana organic
  • 1 tablespoon coconut oil unrefined, extra virgin, organic


  • Peel, de-seed, and dice a medium butternut squash. Place steam basket in a pot with water and steam cook squash for about 15 minutes, or until very tender. Transfer to a mixing bowl. (may also roast in the oven at 350 degrees for 1 hour)
  • Preheat oven to 325 degrees F and grease a glass 8 x 8 baking dish with coconut oil. Set aside.
  • Add the eggs, egg yolk, banana, and coconut oil to the mixing bowl with the squash. Blend with an immersion blender until very smooth. (May alternatively blend in a blender or food processor, or with hand mixer)
  • Pour batter into prepared dish and spread evenly.
  • Bake for 35 minutes until the egg is set and the batter is solid. Allow to cool and cut into small squares. Freeze individual squares in an airtight container; reheat to serve.