Banana and zucchini—who would have thought they’d make such a perfect pair? This cake is like a nostalgic throwback to grandma’s kitchen, with a twist. Imagine the sweetness of ripe bananas mingling with the subtle, earthy notes of zucchini, all wrapped up in a soft, moist embrace, and oh, that cream cheese frosting—it’s like a velvety, tangy cloud that tops it all off.
Steps
- Preheat your oven to 350°F (175°C). Prepare an 8-inch square baking pan by spraying it with cooking spray and lining it with parchment paper.
- In a large bowl, combine the flour, sugar, cinnamon, baking powder, baking soda, and salt. In a separate bowl, mix together the mashed bananas, shredded zucchini, egg, oil, and vanilla extract. Pour the wet mixture into the dry ingredients and stir until just combined.
- Pour the batter into the prepared baking pan. Bake for 35 to 40 minutes or until the top is lightly browned and a toothpick inserted into the center comes out with a few moist crumbs. Allow the cake to cool completely in the pan, which should take about an hour.
- For the frosting, beat the softened cream cheese and butter in a medium bowl using an electric mixer on medium speed until smooth. Gradually add the powdered sugar, milk, and vanilla, continuing to beat until the mixture is creamy. Spread the frosting evenly over the cooled cake, cut into 9 squares, and refrigerate any leftovers.
Ingredients
- Banana Cake with Cream Cheese Frosting:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup mashed ripe bananas (about 2 medium bananas)
- 1 cup shredded zucchini (from 1 medium zucchini)
- 1 egg
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 4 ounces cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 2 cups powdered sugar, sifted
- 1 tablespoon milk
- 1 teaspoon vanilla extract
Nutritional Values
Total Calories: 4590 | Total Fat: 198g | Saturated Fat: 72g | Trans Fat: 0g | Cholesterol: 450mg | Sodium: 2520mg | Potassium: 1620mg | Total Carbohydrate: 648g | Dietary Fiber: 9g | Sugars: 468g | Protein: 36g | Vitamin A: N/A | Vitamin C: N/A | Calcium: N/A | Iron: N/A
FAQ
- Can I use under ripe bananas for this cake?
- Yes, you can use under ripe bananas. To enhance their flavor, bake them in a 300°F oven for 30 to 40 minutes until their peels blacken and the bananas soften.
- How should I shred the zucchini for this recipe?
- You can use a cheese grater or a food processor to shred the zucchini effectively.
- How do I know when the cake is done baking?
- The cake is ready when it starts to turn brown on top and a toothpick inserted in the center comes out with a few moist crumbs.
- Can this cake be refrigerated after frosting?
- Yes, cover and refrigerate any leftover cake to maintain its freshness.
- What is the best way to soften cream cheese for the frosting?
- Leave the cream cheese at room temperature for a while, or you can gently microwave it in short intervals until it softens.
Tips
- Use overripe bananas for a richer flavor in the cake. If you only have underripe bananas, you can bake them at 300°F for 30 to 40 minutes until the peels turn black and the bananas become soft.
- For easier preparation, shred the zucchini using a cheese grater or a food processor.
- Ensure the cake is completely cool before applying the cream cheese frosting to prevent the frosting from melting.
Equipment
- Banana Cake with Cream Cheese Frosting, you might need to purchase the following main equipment that you may not already have at home:
- Electric mixer
- 8-inch square baking pan
- Parchment paper
