Description
This is a deeply comforting, old-fashioned cake that marries the natural sweetness of ripe bananas with the hidden moisture of garden zucchini. Finished with a delicate maple cream cheese frosting, this small-batch recipe delivers a tender, spiced crumb perfect for any occasion. It is a humble kitchen treasure that feels like home.
Ingredients
- All-Purpose Flour (2 cups)
- Baking Soda (1 ½ teaspoons)
- Baking Powder (½ teaspoon)
- Salt (½ teaspoon)
- Ground cinnamon (1 teaspoon)
- Ground nutmeg (½ teaspoon)
- Granulated sugar (1 cup)
- Packed brown sugar (½ cup)
- Vegetable Oil (¾ cup)
- Large Eggs (2)
- Vanilla Extract (1 teaspoon)
- Mashed Ripe Bananas (1 cup)
- Grated Zucchini (1 ½ cups)
- Cream Cheese (4 ounces)
- Unsalted Butter (¼ cup)
- Powdered Sugar (1 ½ cups)
- Pure Maple Syrup (2 tablespoons)
- Vanilla Extract (½ teaspoon)
Instructions
- Preheat your oven to 350°F (175°C). Take a moment to grease a 9×13-inch baking pan with a bit of butter or a light spray. Sprinkle a dusting of flour over the grease or line it with a piece of parchment paper, leaving a little overhang to lift the cake out easily later.
- In a medium-sized bowl, whisk together your flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set this aside for a moment.
- In your favorite large mixing bowl, stir together the granulated sugar, brown sugar, and vegetable oil. Add the eggs one at a time, whisking gently after each addition. Stir in the vanilla extract until the mixture looks smooth and golden.
- Fold in your mashed bananas. Use a spatula to ensure they are evenly distributed through the sugary oil mixture.
- Gradually add your flour mixture to the wet ingredients. Stir with a light hand until just combined. Be careful not to overmix, which can lead to a tough cake.
- Carefully fold the grated zucchini into the batter.
- Pour the thick batter into your prepared pan, smoothing the top with your spatula. Slide it into the center of the oven and bake for 50-60 minutes. The cake is done when a toothpick inserted into the center comes out clean and the top is a beautiful golden brown.
- Remove the cake from the oven and place the pan on a wire rack. Let the cake cool completely in the pan before frosting.
- While the cake rests, beat the softened cream cheese and butter together until they are creamy and light. Gradually add the sifted powdered sugar, mixing slowly at first.
- Pour in the maple syrup and vanilla. Beat the mixture for another minute or two until it is light and fluffy.
- Once the cake is cool to the touch, spread the maple frosting over the top in a thick, even layer.
- Cut the cake into neat squares and serve.
Notes
When measuring the brown sugar, ensure it is firmly packed into the measuring cup to guarantee the correct ratio of moisture and sweetness in the final cake crumb. Since this recipe uses oil, store leftovers at room temperature in an airtight container for up to three days, or refrigerate for longer freshness due to the cream cheese frosting. If you want a slightly denser cake, use cake flour instead of all-purpose flour and reduce the total amount by two tablespoons.
- Prep Time: 20 mins
- Cook Time: 55 mins
- Category: Dessert
- Method: Baking
- Cuisine: American