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A moist zucchini banana cake with thick maple cream cheese frosting on a rustic table

Moist Zucchini Banana Cake

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5 from 8 reviews

Description

This cake combines the fresh earthiness of garden zucchini with the natural sweetness of ripe bananas for an incredibly tender and moist crumb. Spiced warmly with cinnamon and nutmeg, it is topped with a rustic maple-infused cream cheese frosting.

Ingredients

  • 1 1/2 cups grated zucchini
  • 2-3 ripe bananas, mashed
  • 3 large eggs
  • 1 cup vegetable oil
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 teaspoon vanilla extract
  • 8 ounces cream cheese, softened (for frosting)
  • 1/2 cup (1 stick) unsalted butter, softened (for frosting)
  • 3 cups powdered sugar, sifted (for frosting)
  • 1/4 cup pure maple syrup (for frosting)
  • 1 teaspoon vanilla extract (for frosting)

Instructions

  1. Start by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or cooking spray, and line with parchment paper if desired.
  2. In a medium-sized bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and nutmeg until well combined.
  3. In your large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Whisk these together until they look like wet sand. Beat in the eggs one at a time, followed by the vanilla extract, ensuring the mixture is smooth.
  4. Fold in your mashed bananas until fully incorporated. Gradually stir in the dry flour mixture using a gentle hand until just combined. Fold in the grated zucchini last.
  5. Pour the batter into your prepared pan and spread it out evenly. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan on a wire rack.
  6. While the cake cools, prepare the frosting: beat the softened cream cheese and butter together until pale and creamy. Slowly sift in the powdered sugar. Finally, beat in the maple syrup and vanilla until the frosting is light and airy.
  7. Spread the maple frosting thickly over the cooled cake before serving.

Notes

Since this cake uses fresh produce and is topped with cream cheese frosting, it should be stored in an airtight container in the refrigerator for up to 4 days. For the best texture and flavor, allow individual slices to come to room temperature for about 30 minutes before serving.

  • Prep Time: 20 mins
  • Cook Time: 55 mins
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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Find it online: https://cakepeak.com/moist-zucchini-banana-cake/