This Zucchini Banana Cake with Maple Frosting tastes like a giant maple bar! Optional to freeze this banana zucchini cake before serving.

a piece of Zucchini Banana Cake with Maple Frosting

Blank Form (#3)

WANT TO SAVE THIS RECIPE?
Enter your email below and we'll send the recipe straight to your inbox (and more recipes sent weekly!)

Today we’re calling all banana cake lovers! If you love the moistness of banana bread and zucchini bread or cake, then you’ll love this old fashioned Zucchini Banana Cake with Maple Frosting combination.

Zucchini Banana Cake with Maple Frosting

The moist zucchini cake is so flavorable with bananas, and the “maple frosting” is truly the “frosting  on the cake.”

It does taste like a maple bar! Yum! Or, you could frost these Zucchini Banana Muffins (if you’re a muffin lover, instead of cake).

Why we love this recipe

  • It’s a moist zucchini banana cake with maple frosting that tastes like a maple bar.
  • Optional to eat without frosting, or leave out the maple extract.
  • Truly a cake that will have your company talking about for a long time. It’s that good.
  • Each bite melts in your mouth.

Maple frosted Zucchini Banana Cake

Gather these ingredients:

  • Flour (you can use all purpose or whole wheat)
  • Baking powder + baking soda + salt
  • Cinnamon + cardamom (this really makes the cake delicious, so don’t skip it)
  • Ripe bananas
  • Granulated sugar, light brown sugar + turbinado sugar (optional, if you frost the cake)
  • Eggs
  • Sour cream
  • Vegetable oil
  • Vanilla extract
  • Zucchini

You need a good hour to bake the cake, and then let it cool before frosting it.

9x13 pan of Zucchini Banana Cake with Maple Frosting

Best Maple Frosting ever

Ingredients for maple frosting:

  • Packed brown sugar
  • Butter + 2% milk
  • Maple extract
  • Confectioners’ sugar (powdered sugar)

maple bar frosting on zucchini cake

How do you make a zucchini banana cake?

Print the full recipe below!

  1. Grease a 9×13 pan and set aside.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cardamom, and cinnamon. Set aside.
  3. 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.
  4. Don’t skip this step: Place the zucchini on a paper towel and squeeze the liquid out of it; add it to the batter.
  5. 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 before frosting.
  6. For frosting the cake: Combine brown sugar, butter and milk in a large saucepan. Bring to a boil over medium heat; cook and stir until thickened. Remove from heat; stir in maple extract. Cool to lukewarm.
  7. Gradually beat in confectioners’ sugar until frosting reaches spreading consistency. Frost the cake.

a piece of banana zucchini cake with maple frosting

Tips and substitutions:

  • The riper the bananas, the better (sweeter) the banana flavor.
  • Optional to leave out the cardamom, but we do love the flavor of this spice!
  • You can use a regular cream cheese frosting if you don’t like maple.
  • Make the cake ahead and freeze (without the frosting).
  • Completely defrost before frosting.
  • Store the cake covered with plastic wrap on the counter for up to 3 days.

a square piecec of Zucchini Banana Cake with Frosting

This cake is a fall cake. You can even bake the cake and freeze half, and frost each half before serving!

I love to turn my oven on, now that the mornings are nice and cool.

Who says no to a good bite of cake? :)

More zucchini cake recipes:

Healthy Zucchini Muffins

Chocolate Zucchini Muffins

a piece of Zucchini Banana Cake with Maple Frosting
3.74 stars (168 reviews)
Leave a Review

Get the Recipe:

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.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 12
Print Recipe Pin Recipe

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
  • 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.
Cuisine: American
Course: Dessert
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
Did you make this recipe?Tag @reluctantentertainer on Instagram and hashtag it #reluctantentertainer!

a square piece of Zucchini Banana Cake with Maple Frosting