Description
Moist zucchini banana cake topped with rich maple frosting. A family-friendly dessert that tastes like a giant maple bar.
Ingredients
Scale
- 3 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 1 Tbsp ground cinnamon
- 1 tsp cardamom
- 3 large ripe bananas, mashed
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1/4 cup sour cream
- 2/3 cup vegetable oil
- 1 1/2 tsp vanilla extract
- 2 cups shredded zucchini
- 3 Tbsp turbinado sugar (optional)
- 1 cup packed brown sugar
- 1/2 cup butter, cubed
- 1/4 cup milk
- 1 tsp maple extract
- 2 cups confectioners’ sugar
Instructions
- Preheat oven to 350°F and grease a 9×13-inch baking pan.
- Whisk flour, baking powder, baking soda, salt, cinnamon, and cardamom.
- Mix bananas, sugars, eggs, sour cream, oil, and vanilla until smooth.
- Add dry ingredients and mix until combined.
- Squeeze moisture from zucchini and fold into batter.
- Pour batter into pan and sprinkle with turbinado sugar if desired.
- Bake 45 to 50 minutes until a toothpick comes out clean.
- Cool cake for 20 to 30 minutes.
- For frosting, boil brown sugar, butter, and milk for 1 to 2 minutes.
- Remove from heat and stir in maple extract.
- Cool slightly, then beat in confectioners’ sugar until spreadable.
- Frost cooled cake and serve.
Notes
- Store covered at room temperature for up to 3 days.
- Freeze cake before frosting for best results.
- Thaw completely before frosting and serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 496
- Sugar: 43
- Sodium: 471
- Fat: 22
- Saturated Fat: 8
- Unsaturated Fat: 13
- Trans Fat: 0.4
- Carbohydrates: 92
- Fiber: 2
- Protein: 5
- Cholesterol: 51