Banana Zucchini Cake #SundayFunday

There are sprinkles on this cake because I am celebrating!!  Whenever I can use the over-ripe bananas in my freezer AND the zucchini on my counter....it is cause for celebration!

It truly is a Sunday Funday........

I was thrilled when Stacy of Food Lust People Love invited us to join her in sharing banana recipes today.  I always have overripe bananas in my freezer and am always happy to find a way to use them.  I decided to make today's recipe even more exciting by using up some of the zucchini still piled on my counter. 

It doesn't take much to make me happy.....I'm a simple girl LOL.  You know what else I'm excited about?  All of these other banana recipes being shared by the Sunday Funday Bloggers.......

• Banana Chip Cookies with Melted Caramel from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Banana Mousse from Culinary Cam
• Banana Pecan Caramel Sauce from Food Lust People Love
• Banana Zucchini Cake from A Day in the Life on the Farm
• Browned Butter Chocolate Chip Banana Bread from Karen’s Kitchen Stories
• Chocolate Coated Banana from Mayuri's Jikoni
• Double Chocolate Whole Wheat Banana Bread from Cook with Renu
• Frozen Peanut Butter Banana Pretzel Bites from Amy’s Cooking Adventures
• Sourdough Banana Appe from Sneha’s Recipe

I made this cake to take over to my daughter Amy's house yesterday.  We met some longtime, dear friends for lunch and then went to her house for dessert afterward.   This cake is flavorful and moist thanks to the addition of bananas and zucchini.  The cream cheese frosting is the perfect topping and sprinkles add a festive flair.

Desserts, Cake, Zucchini, Banana, quick, easy,

Desserts

American

Yield: 9 servings

Author: Wendy Klik

Banana Zucchini Cake

This cake is flavorful and moist thanks to the addition of bananas and zucchini. The cream cheese frosting is the perfect topping and sprinkles add a festive flair.

Prep time: 10 MinCook time: 1 HourTotal time: 1 H & 10 M

Ingredients

• 1 1/2 c. flour
• 1 c. sugar
• 1/2 t. cinnamon
• 1 t. baking powder
• 1/4 t. baking soda
• pinch of salt
• 1 c. shredded zucchini
• 2 over-ripe bananas, mashed
• 1 egg
• 1/2 c. canola oil
• 2 t. vanilla, divided
• 4 oz. cream cheese, room temperature
• 1/2 stick butter, room temperature
• 2 c. powdered sugar
• 1 T. milk
• Sprinkles (if desired)

Instructions

1. Combine the flour, sugar, baking powder, baking soda, salt, and cinnamon in a large bowl and make a well in the center.
2. Combine the zucchini, banana, oil, egg, and 1 teaspoon of vanilla in a small bowl.
3. Pour the wet mixture into the well of dry ingredients and mix just until combined.
4. Spread into an 8" square baking pan that has been treated with baking spray and bake in a preheated 350* oven for about an hour, until golden brown and a skewer inserted removes cleanly.
5. Remove to a rack and allow to cool completely in the pan.
6. Place the cream cheese and butter in the small bowl of a stand mixer, fitted with the whisk attachment. Sift the powdered sugar over and add the milk and remaining vanilla.
7. Whisk on low speed until combined. Increase speed and whip until smooth and creamy.
8. Spread onto the cooled cake. Decorate with sprinkles if desired. Serve immediately or refrigerate until ready to serve.

Notes

Recipe found in Betty Crocker Cookbook.

Nutrition Facts

Calories

505.93

Fat (grams)

22.83 g

Sat. Fat (grams)

7 g

Carbs (grams)

73.29 g

Fiber (grams)

1.46 g

Net carbs

71.83 g

Sugar (grams)

53.56 g

Protein (grams)

4.11 g

Sodium (milligrams)

183.57 mg

Cholesterol (grams)

44.62 mg

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