This yummy Zucchini Banana Cake is a match made in heaven! It’s super moist and packed with the sweetness of ripe bananas and fresh zucchini, making every bite a delight.
The maple frosting on top? Oh boy, it just takes this cake to a whole new level! I like to serve it warm with a cup of coffee—perfect for a cozy afternoon treat!
Key Ingredients & Substitutions
Bananas: The riper the bananas, the better! Overripe bananas add natural sweetness and moisture. If you don’t have bananas, unsweetened applesauce can work in a pinch, but you’ll lose some of that signature banana flavor.
Zucchini: Fresh zucchini adds moisture and texture. Make sure to squeeze out some excess moisture for a better crumb. If you don’t have zucchini, try using grated carrots instead—they give a similar texture and sweetness.
Sugars: I like using a mix of granulated and brown sugar for depth of flavor. You can substitute brown sugar with coconut sugar for a different twist, or use a sugar alternative for a healthier option.
Vegetable Oil: Oil keeps the cake light and moist. If you want a healthier choice, use applesauce or yogurt instead, but it will slightly change the flavor and texture.
Maple Syrup: Using pure maple syrup in the frosting adds a delightful flavor. If unavailable, honey or agave syrup can be a good substitute, although the flavor will be different.
How Do You Achieve the Perfect Moist Texture in the Cake?
Moisture is key to a delicious cake! Here are my favorite tips to get it just right:
- Use ripe bananas and properly prepared zucchini. Too much liquid from zucchini can make the cake dense, so squeeze before adding.
- Avoid overmixing the batter. Fold the ingredients gently until just combined. Overmixing can lead to a tough texture.
- Keep an eye on baking time. Ovens vary, and you want to take the cake out when a toothpick comes out clean, not overbake it.
- Let the cake cool properly to retain moisture before adding the frosting.
How to Make Moist Zucchini Banana Cake with Maple Frosting
Ingredients You’ll Need:
For the Cake:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil (or melted coconut oil)
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ripe bananas, mashed (about 1 1/2 cups)
- 1 cup shredded zucchini (squeeze out excess moisture)
- 1/2 cup chopped walnuts or pecans (optional)
For the Maple Frosting:
- 4 oz (1/2 cup) cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar, sifted
- 2 tablespoons pure maple syrup
- 1/2 teaspoon vanilla extract
- Pinch of salt
How Much Time Will You Need?
This delightful cake takes about 15 minutes to prepare and 50-60 minutes to bake, plus some cooling time. Plan for about 1 hour and 15 minutes total before you can enjoy your slice of cake—but trust me, it’s worth the wait!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or you can line it with parchment paper for easier removal later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. This helps ensure that everything is evenly mixed. Set this bowl aside for now.
3. Combine the Wet Ingredients:
In a large bowl, combine the granulated sugar, brown sugar, and vegetable oil. Beat them together until they are well mixed and smooth. This is also a great time to add in your eggs, one at a time, mixing well after each addition. Then stir in the vanilla extract.
4. Add the Bananas:
Now, mix in your mashed bananas until they are fully blended in. You should have a nice, smooth mixture now!
5. Fold in the Zucchini:
Next, gently fold in the shredded zucchini and any nuts you are using. Take your time and be careful not to overmix. You want to keep that lovely, fluffy texture.
6. Combine Wet and Dry Ingredients:
Gradually add the bowl of dry ingredients into the wet mixture. Using a spatula, fold the dry ingredients into the wet until just combined. It’s okay if there are a few lumps—overmixing can lead to a tough cake!
7. Pour and Smooth the Batter:
Pour the batter into your prepared loaf pan, smoothing the top with a spatula to make it even.
8. Bake the Cake:
Time to bake! Place the loaf pan in the oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it because ovens can vary!
9. Cool the Cake:
Once it’s done, remove the cake from the oven and let it cool in the pan for about 15 minutes. Then, carefully turn it out onto a wire rack to cool completely.
10. Make the Maple Frosting:
While the cake cools, let’s whip up the frosting! In a medium bowl, beat together the softened cream cheese and butter until smooth and creamy. Gradually add in the powdered sugar, mixing until it’s light and fluffy. Finally, blend in the maple syrup, vanilla, and a pinch of salt until all ingredients are fully incorporated.
11. Frost the Cake:
After the cake is completely cooled, spread the maple frosting evenly over the top. You can go for a simple spread, or get creative with some swirls or patterns!
12. Slice and Serve:
Now it’s time to enjoy your delicious creation! Slice it up, serve with a smile, and enjoy your moist zucchini banana cake topped with that rich, sweet maple frosting!
FAQ for Moist Zucchini Banana Cake with Maple Frosting
Can I Use Frozen Bananas in This Recipe?
Absolutely! Just make sure the frozen bananas are thawed completely and well-drained of excess liquid. Mash them thoroughly before adding to the mix to maintain the cake’s moisture.
How Do I Store Leftovers?
Store any leftover cake in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. If you’d like to keep it longer, you can freeze slices wrapped tightly in plastic wrap and then placed in a zip-top bag for up to 3 months.
Can I Make This Cake Gluten-Free?
Yes! You can substitute all-purpose flour with a gluten-free flour blend. Make sure it’s a one-to-one substitute that can be used in baking. You may also want to add 1/4 teaspoon of xanthan gum for better texture if your blend doesn’t already include it.
What Can I Use Instead of Cream Cheese in the Frosting?
If you’re looking for a dairy-free option, you can use a vegan cream cheese or even coconut cream whipped until fluffy. Just keep in mind that the flavor will slightly change, but it will still complement the cake beautifully!
