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Zucchini-Banana Cake with Cream Cheese Frosting

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Zucchini-Banana Cake with Cream Cheese Frosting
  • Prep Time 15 min
  • Total Time 1 hr 50 min
  • Servings 9
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Take advantage of zucchini season and bake up this warmly spiced snack cake today.

Ingredients

Cake

1 1/2
cups Gold Medal™ 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 (2 medium)
1
cup shredded zucchini (1 medium)
1
egg
1/2
cup vegetable oil
1
teaspoon vanilla

Frosting

4
oz cream cheese, softened
4
tablespoons unsalted butter, softened
2
cups powdered sugar, sifted
1
tablespoon milk
1
teaspoon vanilla

Directions

  • 1 Heat oven to 350° F. Spray 8-inch square pan with cooking spray; line with cooking parchment paper.
  • 2 In large bowl, mix flour, granulated sugar, cinnamon, baking powder, baking soda and salt. In medium bowl, mix bananas, zucchini, egg, vegetable oil and 1 teaspoon vanilla. Add wet ingredients to dry ingredients all at once; stir just until combined.
  • 3 Spread batter in pan. Bake 35 to 40 minutes or until cake just begins to turn brown on top and toothpick inserted in center comes out with a few moist crumbs. Cool completely in pan, about 1 hour.
  • 4 In medium bowl, beat Frosting ingredients with electric mixer on medium speed until smooth and creamy. Spread evenly on top of cake. Cut into 3 rows by 3 rows. Cover and refrigerate any remaining cake.
Tips  

Overripe bananas will provide the best flavor for this cake. If all you have are under ripe bananas, bake them in a 300° F oven 30 to 40 minutes or until peels are black and bananas are soft.

Use a cheese grater or food processor to shred the zucchini.

Nutrition Information 
No nutrition information available for this recipe
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