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5 from 1 vote

Banana Zucchini Cake with Cream Cheese Frosting

Yields 9x13 casserole
Prep Time20 mins
Cook Time50 mins
Resting Time1 hr
Total Time2 hrs 10 mins
Course: Dessert
Cuisine: American, Vegetarian
Keyword: baking, banana, casserole, cream cheese, eggs, mixer
Servings: 12
Calories: 475.5kcal

Equipment

  • 9x13 casserole dish
  • Hand mixed or stand mixed

Ingredients

Cake

  • 2 1/4 cups flour
  • 1 tsp baking soda
  • 1/2 cup salted butter, lightly melted
  • 2 cups granulated sugar
  • 2 ripe bananas, mashed
  • 1 small zucchini, about 2 cups shredded
  • 1 tsp vanilla extract

Frosting

  • 1/2 cup unsalted butter, softened but not melted
  • 8 oz low fat cream cheese, softened but not melted
  • 3 1/4 cups powdered sugar
  • 1 tbsp vanilla extract

Instructions

Cake

  • Preheat oven to 350°.
  • In a medium bowl, mix the dry ingredients and set aside.
  • In a larger bowl, mash the bananas, then stir in all the remaining wet ingredients. You can also use a mixer for this step, but your bananas should be ripe enough to mash easily.
  • Combine the dry ingredients with the wet ones, then mix until homogenous.
  • Grease a 9x13 casserole dish, then pour in the batter. Spread evenly across the bottom of the dish, then place in the oven to bake for 40-50 minutes.
  • Once the center of the cake is cooked and the edges are golden, remove and let cool at least one hour before topping with frosting.

Frosting

  • Add the butter, cream cheese, sugar, and vanilla to a medium bowl.
  • Mix with a mixer a minute or two until well combined, then taste and explore the texture. If it feels too thin to you, add a 1/4 cup more sugar at a time until you have your desired texture.

Notes

Macronutrients: 71g carb, 19.5g fat, 4g protein
  1. If you prefer like without an excess of zucchini, sub it with one more ripe banana.
  2. This cake keeps well but it fairly perishable, so keep it in the fridge.