This Moist Zucchini Banana Cake is a tasty treat that combines sweet bananas and fresh zucchini for a light and fluffy dessert. It’s topped with a delicious maple frosting that adds a touch of fun!
Whenever I make this cake, it disappears fast! It’s great for breakfast or a snack, and you can feel good about sneaking in some veggies. Who knew healthy could taste so sweet? 😋
Key Ingredients & Substitutions
Flour: All-purpose flour gives this cake its structure. You can swap it for whole wheat flour for added nutrients or a gluten-free flour blend if needed.
Baking Soda & Baking Powder: Both help the cake rise. Make sure they’re fresh for best results. If you run out, you can use 1 teaspoon of baking soda mixed with 1 tablespoon of white vinegar instead.
Zucchini: Grated zucchini adds moisture and makes the cake super fluffy. You can substitute it with finely grated carrot for a different veggie twist!
Bananas: Ripe bananas add sweetness and flavor. Overripe bananas are the best choice, but if you’re out, applesauce can work in a pinch—just reduce the sugar slightly.
Nutmeg & Cinnamon: These spices enhance the warm flavors. You can try pumpkin pie spice for a cozy touch, but don’t skip them—they uplift the cake!
Maple Syrup: Pure maple syrup gives the frosting a unique flavor. If it’s too pricey or unavailable, honey or agave syrup can be great alternatives.
How Can I Ensure My Cake is Moist and Fluffy?
The key to a moist and fluffy cake is to mix the batter just enough. Here’s how:
- Mix wet ingredients well: Ensure sugar and oil blend thoroughly.
- Don’t overmix: After adding flour, gently fold until just combined. Overmixing can lead to a dense cake.
- Check doneness: Use a toothpick to test, but don’t leave it too long in the oven—remove it when a few crumbs stick to the toothpick.
- Cool completely: Allow the cake to cool in the pan, which helps retain moisture.
Following these tips will help you achieve that delightful light texture—perfect for your Moist Zucchini Banana Cake! Enjoy your baking adventure!
Moist Zucchini Banana Cake With Maple Frosting
Ingredients You’ll Need:
For The Cake:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup vegetable oil (or melted coconut oil)
- ¾ cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 2 medium bananas)
- 1 cup grated zucchini (about 1 medium zucchini, peeled)
- ½ cup chopped walnuts or pecans (optional)
For The Maple Frosting:
- 4 oz (½ cup) cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 cup powdered sugar, sifted
- 2 tablespoons pure maple syrup
- ½ teaspoon vanilla extract
- Pinch of salt
How Much Time Will You Need?
This recipe will take about 15 minutes of prep time and 45-55 minutes of baking time. After baking, allow the cake to cool completely before frosting, which will take about 30-45 minutes. In total, you are looking at around 1.5-2 hours to make the cake from start to finish.
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
Start by preheating your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or you can line it with parchment paper to make it easier to remove the cake later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg. This helps to evenly distribute all the dry ingredients.
3. Mix the Wet Ingredients:
In a large bowl, beat together the vegetable oil, granulated sugar, and brown sugar until everything is well combined and smooth.
4. Add Eggs and Vanilla:
Crack the eggs into the mixture one at a time. Make sure to beat well after each addition. Then stir in the vanilla extract for a lovely flavor.
5. Incorporate Bananas and Zucchini:
Add the mashed bananas and grated zucchini to the wet mixture. Stir until everything is nicely incorporated and mixed together.
6. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients. Mix gently just until everything is combined—be careful not to overmix, as that can make the cake dense.
7. Add Nuts (Optional):
If you’re using nuts, fold them into the batter gently at this stage.
8. Bake the Cake:
Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool the Cake:
Once baked, allow the cake to cool completely in the pan on a wire rack. This should take about 30-45 minutes.
10. Make the Maple Frosting:
While the cake is cooling, prepare the frosting. In a mixing bowl, beat together the softened cream cheese and butter until smooth and creamy.
11. Add Powdered Sugar:
Gradually add the sifted powdered sugar, mixing until fully combined and smooth.
12. Mix in Maple Syrup:
Add the maple syrup, vanilla extract, and a pinch of salt to the frosting. Continue to beat until your frosting is light and fluffy.
13. Frost the Cake:
Once the cake is completely cooled, use a spatula to spread the maple frosting evenly over the top of the cake.
14. Slice and Serve:
Cut your lovely cake into slices and serve. Enjoy the delightful combination of flavors in your Moist Zucchini Banana Cake with Maple Frosting!
This cake beautifully combines the moisture and natural sweetness from the bananas and zucchini, enhanced by warm spices and a creamy maple frosting, making it a comforting dessert perfect for any occasion!
Frequently Asked Questions (FAQ)
Can I Substitute the Zucchini in This Recipe?
Yes, you can substitute grated zucchini with finely grated carrots for a different flavor, or you can even use unsweetened applesauce for added moisture. Just keep in mind that the texture may vary slightly!
How Do I Store Leftover Cake?
Store any leftovers in an airtight container in the fridge to keep it fresh for up to 3 days. You can also freeze the cake—just wrap it tightly in plastic wrap and aluminum foil; it will last for about 2-3 months in the freezer.
Can I Make This Cake Ahead of Time?
Absolutely! You can bake the cake a day or two in advance. Just let it cool completely, then wrap it in plastic wrap and store it in the fridge. Frost it the day you plan to serve for the best flavor and texture.
What Can I Use Instead of Maple Syrup in the Frosting?
If you don’t have maple syrup, you can substitute it with honey or agave syrup. Keep in mind that it will change the flavor slightly, but it will still be delicious!
