Zucchini Banana Cake with Maple Frosting
This Zucchini Banana Cake with Maple Frosting tastes like a giant maple bar! Optional to freeze this banana zucchini cake before serving.
Ingredients
- 3 cups all-purpose flour, you can also use whole wheat flour
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
- 1 Tbsp ground cinnamon
- 1 tsp cardamom
- 3 large ripe bananas mashed
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs
- ¼ cup sour cream
- ⅔ cup vegetable oil
- 1 ½ tsp vanilla extract
- 2 cup shredded zucchini, leave skin on
- 3 Tbsp turbinado sugar, optional
Maple Frosting
- 1 cup packed brown sugar
- ½ cup butter, cubed
- ¼ cup 2% milk
- 1 tsp maple extract
- 2 cups confectioners’ sugar, + more, if needed
Instructions
- Preheat oven to 350 degrees F. Grease a 9x13 pan and set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cardamom, and cinnamon. Set aside.
- In a large mixing bowl, add the mashed bananas, granulated sugar, brown sugar, egg, sour cream, vegetable oil, and vanilla extract. Using stand mixer, mix until well combined for 1-2 minutes. Add in the flour mixture and mix for 1-2 more minutes.
- Place the zucchini on a paper towel and squeeze the liquid out of it; add it to the batter.
- Pour the batter into cake pan. Sprinkle top with turbinado sugar (optional, especially if you choose to add frosting). Bake for 45-50 minutes, until a toothpick comes out clean when placed in the center. Cool on a wire rack for 20-30 minutes before frosting.
- For frosting, combine brown sugar, butter and milk in a large saucepan. Bring to a boil over medium heat; cook and stir until thickened, 1-2 minutes. Remove from heat; stir in maple extract. Cool to lukewarm.
- Gradually beat in confectioners’ sugar until frosting reaches spreading consistency. Frost the cake.
- Store the cake covered with plastic wrap on the counter for up to 3 days. The cake also freezes well; freeze before frosting. Completely defrost before frosting.
Notes
Originally posted July 2020.
Nutrition Facts
Calories: 496kcal, Carbohydrates: 92g, Protein: 5g, Fat: 22g, Saturated Fat: 8g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 5g, Trans Fat: 0.4g, Cholesterol: 51mg, Sodium: 471mg, Potassium: 310mg, Fiber: 2g, Sugar: 43g, Vitamin A: 411IU, Vitamin C: 10mg, Calcium: 90mg, Iron: 2mg