Description
A rich, tender cake combining ripe bananas and zucchini, topped with a sweet maple cream cheese frosting. Perfect for using up overripe bananas and transforming zucchini into a hidden moisture boost.
Ingredients
2 ripe bananas
1 cup all-purpose flour
1 1/2 cups granulated sugar
1 tsp baking soda
1/2 tsp salt
1 cup unsalted butter, softened
2 large eggs
2 tbsp vanilla extract
1 1/2 cups grated zucchini
1 tsp ground cinnamon
1/2 tsp ground nutmeg
Maple Frosting:
1 cup cream cheese, softened
1/2 cup unsalted butter, softened
1 cup pure maple syrup
2 cups powdered sugar
1 tsp vanilla extract
Instructions
Preheat oven to 350°F (175°C). Grease a loaf pan or round cake pans
Mash bananas with a fork in a large bowl
Add butter, sugar, eggs, and vanilla; mix until smooth
Fold in zucchini, flour, baking soda, salt, cinnamon, and nutmeg
Pour batter into prepared pan
Bake 40-45 minutes or until golden and inserted toothpick comes out clean
Let cake cool completely
Frosting:
Beat cream cheese and butter until creamy
Gradually add maple syrup and powdered sugar
Mix in vanilla until smooth
Spread frosting over cooled cake
Notes
Use a fine-mesh strainer to remove excess moisture from zucchini if desired
Storage: Slower zucchini? Grate and microwave for 30 seconds to remove excess water
Freeze frosting in an airtight container for up to 2 months
Try topping with toasted walnuts or pecans before frosting
Nutrition
- Serving Size: 1 slice (1/12 of loaf)
- Calories: 280
- Sugar: 18g
- Sodium: 80mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg