This moist zucchini banana cake combines the sweetness of bananas with the lightness of zucchini for a delicious treat. Topped with creamy maple frosting, it’s extra special!
I love how this cake gives me a reason to use up those overripe bananas. Plus, the maple frosting is like a hug in every bite! 🍰 Who can resist that sweetness?
Key Ingredients & Substitutions
Zucchini: Shredded zucchini adds moisture and nutrition. If you don’t have zucchini, you could try using shredded carrots or even applesauce for a different twist!
Bananas: Ripe bananas are key for sweetness and moisture. If you’re short on ripe ones, you can use overripe bananas stored in the freezer. Just thaw and mash!
Flour: All-purpose flour works best here, but you could substitute whole wheat flour for a nuttier flavor and added health benefits. Just keep in mind it may change the texture slightly.
Oils: Vegetable oil keeps the cake moist, but feel free to swap it with melted coconut oil or even applesauce for a lighter version.
Frosting: Cream cheese in the frosting gives it richness. For a dairy-free option, use a plant-based cream cheese or even a simple powdered sugar glaze.
How Do I Make Sure My Cake is Moist and Not Overmixed?
One challenge with baking is achieving that perfect moist texture without overmixing. Overmixing can lead to a dense cake. Here’s how to get it right:
- Combine wet and dry ingredients until just mixed. Lumps are okay – they’ll bake out!
- Make sure your zucchini is well-drained to avoid excess moisture.
- Stick to the recommended baking time. Check your cake with a toothpick; it should come out almost clean.
- Cool the cake in the pan to retain moisture before frosting.
Moist Zucchini Banana Cake With Maple Frosting
Ingredients You’ll Need:
For The Cake:
- 1 1/2 cups shredded zucchini (about 1 medium zucchini)
- 3 ripe bananas, mashed
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg (optional)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 3/4 cup vegetable oil (or melted coconut oil)
- 2 large eggs
- 2 tsp vanilla extract
For The Maple Frosting:
- 8 oz (225g) cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1/3 cup pure maple syrup
- 2 cups powdered sugar, sifted
- 1 tsp vanilla extract
- Pinch of salt
How Much Time Will You Need?
This delicious cake requires about 20 minutes of preparation time and 50-60 minutes of baking time. After baking, make sure to allow the cake to cool completely before frosting it. Total time is about 1 hour and 20 minutes, plus cooling time.
Step-by-Step Instructions:
1. Preheat and Prepare Your Baking Pan:
Start by preheating your oven to 350°F (175°C). Take a 9×13 inch baking pan and grease it well, then lightly flour it or line it with parchment paper for easy removal later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg (if using). Set this dry mixture aside for now.
3. Combine Sugars and Oil:
In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Use an electric mixer to beat this mixture until everything is well combined and creamy.
4. Add Eggs and Vanilla:
Crack the eggs in one at a time, mixing well after each addition. Then stir in the vanilla extract to give it that lovely flavor!
5. Mix in Bananas and Zucchini:
Next, add your mashed bananas and shredded zucchini to the sugar mixture. Stir until they are evenly combined—this is where the moisture comes from!
6. Combine Wet and Dry Ingredients:
Gradually add the dry ingredient mixture to your wet ingredients. Mix gently until just combined; be careful not to overmix, or your cake could become dense.
7. Bake the Cake:
Pour the batter into your prepared baking pan and spread it evenly. Place it in the preheated oven and bake for about 50-60 minutes. It’s done when a toothpick inserted into the center comes out clean!
8. Cool the Cake:
Once baked, take the cake out of the oven and let it cool completely in the pan on a wire rack before frosting.
9. Make the Maple Frosting:
While the cake cools, make the frosting. In a mixing bowl, beat the softened cream cheese and butter together until it’s smooth and creamy.
10. Add Maple Syrup and Sugar:
Mix in the pure maple syrup, vanilla extract, and a pinch of salt. Gradually add the sifted powdered sugar, mixing until it’s smooth and spreadable.
11. Frost the Cake:
Once the cake has cooled down completely, spread the maple frosting evenly over the top. Don’t be shy, make it nice and fluffy!
12. Serve and Enjoy:
Slice the cake, serve it up to your family and friends, and enjoy your deliciously moist zucchini banana cake topped with dreamy maple frosting!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Absolutely! You can substitute whole wheat flour for all-purpose flour for added nutrition and a nuttier flavor. Just be aware that the cake may turn out a bit denser, so you might need to adjust the liquid ingredients slightly if necessary.
What Should I Do If I Don’t Have Ripe Bananas?
If you don’t have ripe bananas on hand, you can use frozen bananas! Just make sure to thaw them and drain any excess liquid before mashing. Another option is to use applesauce (1/2 cup per banana) for a similar texture and sweetness.
How Can I Store Leftover Cake?
Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate the cake for up to a week. If you prefer, you can also freeze the cake (individually sliced or whole) for up to 3 months. Just wrap it tightly in plastic wrap and aluminum foil before freezing!
Can I Make the Frosting Ahead of Time?
Yes, you can prepare the maple frosting ahead of time! Store it in the refrigerator in an airtight container for up to 3 days. When you’re ready to use it, give it a good stir and let it sit at room temperature for a little while to soften before spreading it on the cake.
