Banana Zucchini Cake with Cream Cheese Icing
This yummy Banana Zucchini Cake with Cream Cheese Frosting is so simple to whip up and is perfect for an after-school snack or easy dessert. Topped with delicious cream cheese icing, it’s the best way to satisfy your sweet tooth while using up some zucchini from the garden!
I can’t believe school is back in full swing. My family and I had a great summer filled with lots of baseball (3 boys playing on 3 different teams!), some little getaways, and lots of late summer nights playing outside. School looks different for my family this year. All three of mine are at different school than they were last year. My oldest is back at the local public high school and is excited to play sports on a higher level than the little Christian school he was at the past couple years. And my other two are at a homeschool-hybrid school. They go to school 3-4 times a week, depending on the week and are home every Friday with assignments to complete. So far so good! And this momma is loving having her house to herself during the day! 🙂 It’s amazing how much more creative I feel having this time to myself, hence this blog post. Ahh…it feels good to bake and shoot and write again!
When deciding on what to make for the blog, a bundle of bananas was sitting on the counter daring me to use them before they completely rotted. Mission accomplished! I had also picked up a couple zucchini at a local farm stand and thought that would be a good addition in this cake as well. This time of year, if you have a garden, I’m sure you have zucchini coming out your ears. This is an easy way to get rid of some of that. Granted, it’s only a cup (I put in a little bit more) but you’re still getting rid of said zucchini. 😉
This cake starts with a thick batter but is made moist with the addition of that zucchini, those ripe bananas as well as Golden Barrel coconut oil. Oh and three eggs! The best part is you don’t need a mixer to work this batter. Simply whisking the wet ingredients together and then folding in the dry–it’s easy peasy. I baked mine for an hour because it’s so thick. Even though it’s more on the heavy side, the finished product is spongy and filled with flavor. I think it’s partly due to the brown sugar that you begin with. Yum. Seriously, this cake was a huge hit with my crew.
And can we talk about that cream cheese icing? Its not-too-sweet creamy texture is the perfect topping for this cake. The older I get, the less sweet I like my icings. This one seriously is perfect. It only has a cup of powdered sugar in it so it really allows that cream cheese and butter to sing.
The perfect way to welcome your kids home from school, this cake will put a smile on their faces and have them coming back for more–I promise! Try it today and let me know what you think.
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1 1/2 cups packed light brown sugar
- 3/4 cup Golden Barrel Coconut Oil
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup grated zucchini
- 2 large ripe bananas
- 1 8 oz package cream cheese, at room temperature
- 4 Tbsp salted butter, at room temperature
- 1 tsp vanilla extract
- 1 cup confectioners sugar
- Preheat oven to 350 degrees F. Grease a 9-10" cake pan with coconut oil or cooking spray.
- In a medium bowl, combine your dry ingredients: flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- In a large bowl, whisk together the brown sugar, oil, eggs, and vanilla. Stir in the zucchini and mashed bananas. Add the dry ingredients until just combined.
- Pour batter into the prepared pan and bake until a toothpick inserted in middle comes out clean (about an hour). Turn out onto wire rack and allow the cake to completely cool.
- In the bowl of a stand mixer, or with a hand mixer, cream together butter and cream cheese until smooth. Add vanilla and sugar and beat until creamy. Spread icing on top of cooled cake.
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