More often than not, brown bananas on my counter become banana bread, and extra zucchini in my fridge turns into zucchini bread. After baking one too many loaves this summer I had a thought—why not combine leftover zucchini and bananas into something more special? That’s when this cake was born. Fluffy, moist and finished with a cream cheese frosting, this recipe is my new favorite way to use up my leftover produce. Plus, it’s perfect for any occasion!
To make this cake you’ll need the following ingredients: flour, sugar, baking powder, baking soda, salt, shredded zucchini, mashed bananas, an egg, vegetable oil and vanilla extract. (See exact measurements in the recipe below.)
First, in one large bowl combine the dry ingredients (flour, sugar, baking powder, baking soda, and salt).
Next, in another bowl whisk together the wet ingredients (shredded zucchini, mashed bananas, egg, vegetable oil and vanilla extract).
Add the wet ingredients to the dry ingredients and stir until just combined and until no streaks of flour remain. Just be sure to not over-mix!
Spread the batter into an 8-inch baking dish and bake at 350°F until golden, or 35 to 40 minutes.
Once the cake is done baking, set it aside to cool and prepare the cream cheese frosting. For this, you’ll need cream cheese, butter, powdered sugar, milk and vanilla.
Making this frosting is so easy. Simply beat all of the ingredients together until smooth and creamy.
Spread the frosting on top of the cooled cake, slice and enjoy!
Ingredients
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Cake
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1 1/2cups Gold Medal™ all-purpose flour
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1cup granulated sugar
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1/2teaspoon ground cinnamon
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1teaspoon baking powder
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1/4teaspoon baking soda
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1/2teaspoon salt
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1cup mashed ripe bananas (2 medium)
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1cup shredded zucchini (1 medium)
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1egg
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1/2cup vegetable oil
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1teaspoon vanilla
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Frosting
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4oz cream cheese, softened
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4tablespoons unsalted butter, softened
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2cups powdered sugar, sifted
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1tablespoon milk
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1teaspoon vanilla
Directions
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1Heat oven to 350° F. Spray 8-inch square pan with cooking spray; line with cooking parchment paper.
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2In 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.
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3Spread 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.
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4In 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.
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