Zucchini Banana Cake with Whipped Cream Cheese Frosting

filed under: Cakes on September 3, 2014

This Zucchini Banana Cake with Whipped Cream Cheese Frosting is the perfect marriage of light and sweet!

Banana Zucchini Cake with Whipped Cream Cheese Frosting

Banana Zucchini Cake with Whipped Cream Cheese Frosting

There is something utterly refreshing about walking out to the garden and choosing a vegetable that I can turn into a cake.   So often when I think about cake and baking I think sugar, sweet, over-the-top decadence.

Sometimes, however, it is nice to enjoy the beauty of a layer cake while still using wholesome and fresh ingredients.  Covered in massive amounts of sugary frosting of course.  More on that in a moment.

As per most recipes that I get my hands on, I had to turn it into a cake.  Because everything should be turned into a cake, right?

Here is the dilemma.  When I eat banana bread, I don’t want frosting!  I know, I know, that is just crazy talk.  The bread itself is so darn good, there is no need for a frosting.  But whoever heard of a layer cake without frosting?  Somethings should just never be done.

So I spent a good deal of time thinking about frostings and their consistency and flavors and tried to develop and frosting that would not only compliment the flavor of the banana zucchini cake, but also the texture.

Edges of Banana Zucchini Cake with Whipped Cream Cheese Frosting

I think I have found a winner.

Just look at that thick beautiful cream cheese whipped deliciousness.  It is light enough that it works with the zucchini banana cake, is a complimentary flavor, and delicious enough to make you lick your fingers.  Speaking from experience.

Our zucchini season is finally winding down and I will be sharing some fall favorites soon.  If you have special requests feel free to let me know!

Big Slice of Zucchini Banana Cake with Whipped Cream Cheese Frosting

4.86 from 7 votes
Banana Zucchini Layer Cake with Whipped Cream Cheese Frosting!
Zucchini Banana Layer Cake with Whipped Cream Cheese Frosting
Prep Time
15 mins
Cook Time
26 mins
Total Time
41 mins
 

There is something utterly refreshing about walking out to the garden and choosing a vegetable that I can turn into a cake. So often when I think about cake and baking I think sugar, sweet, over-the-top decadence.

Course: Dessert
Cuisine: American
Keyword: Zucchini Banana Layer Cake with Whipped Cream Cheese Frosting
Servings: 9 servings
Author: Amanda Rettke
Ingredients
Banana Zuccchini Cake
  • 2 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoon ground cinnamon
  • ยฝ teaspoon salt
  • 1 cup sugar
  • 2 large eggs, room temperature
  • 1 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 2 ripe bananas
  • 2 cups shredded zucchini drained
Whipped Cream Cheese
  • 8 ounces (1 package) cream cheese, room temperature
  • 1 cup white granulated sugar
  • 1/8 teaspoon table salt
  • 1 teaspoon vanilla extract
  • 1 1/2 cups cold heavy whipping cream
Instructions
For the Cake
  1. Heat oven to 350 and prepare three 8-inch round cake pans.
  2. In a large bowl sift together the flour, baking soda, baking powder, cinnamon, and salt.
  3. In a stand mixer on low speed add in the sugar, eggs, oil, vanilla, and banana. Mix on medium speed for about 1 minute, or until fully combined.

  4. One cup at a time add the flour mixture into the sugar mixture. Mix until just incorporated and remove bowl from mixer.

  5. Stir in the drained and shredded zucchini.
  6. *I prefer to not peel the green skin off on my zucchini, but you certainly can. If you have a very large zucchini, remove any seeds prior to grating.

  7. Bake for 22-26 minutes, or until inserted toothpick is removed mostly clean.
Whipped Cream Cheese
  1. In the bowl of a stand mixer, beat whipping cream on medium high until stiff peaks form; about 3 minutes.
  2. Place whipped cream into a separate bowl and clean out stand mixer bowl.
  3. In clean stand mixer bowl whip cream cheese with whisk attachment until light and smooth. Add in sugar, salt and vanilla and beat until fully incorporated.

  4. Remove bowl from stand mixer and gently fold in whipped cream to cream cheese mixture.
  5. Can be used immediately. You can store in refrigerator until ready to use, just be sure to bring to room temperature before piping or spreading.

Want More Amazing Zucchini Recipes?

The Best Zucchini Bread

Zucchini Brownies

Blueberry Lemon Zucchini Cake

Chocolate Zucchini Cake

Zucchini Banana Cake developed from this recipe: Zucchini Banana Oat Bread and the Craptastic Day.

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Comments

  • Elizabeth says:

    My zucchini banana cake is in the oven now. I am baking it in loaf pans with brown sugar and cinnamon on top. Hope it turns out good. BTW I like your layer cake idea and your cream cheese icing recipe looks super delish. Unfortunately I don’t have any cream cheese in my fridge. If it wasn’t for the pandemic I would have made a quick run to the store for some. Also it is a heat wave here in Montreal Canada so I’m baking the loaf cakes in my convection oven. I googled for correct temperature and cooking time (325 degrees for 60 to 70 minutes). I’ve been baking and cooking since I was 10 years old. I’m 59 now and a baking/cooking junkie! ๐Ÿฐ๐Ÿซ๐Ÿณ๐Ÿช๐Ÿž๐Ÿ”๐Ÿฒ๐Ÿœ๐Ÿ

  • Penny says:

    9 oz. cream cheese? Do you use a pack a bit from another pack?

    • Elizabeth Keeney says:

      Hi, Penny! I work with iambaker and am happy to help with questions. It is an 8-ounce package of cream cheese; I updated it in the recipe. Thanks, and have great day!

  • Colleen Leitzke says:

    Can you make the cake in a 9 x 13 pan

    • Elizabeth Keeney says:

      Hi, Colleen! I work with iambaker and am happy to help with questions. The amount of batter in the cake would work in a 9×13-inch pan, but we have not replicated that here so you may have to adjust the baking time. Have a great day!

  • Colleen Leitzke says:

    Can you make the cake in a 9 x 13 pan or a 15 x 10 pan.

    • Elizabeth Keeney says:

      Hi, Colleen! I work with iambaker and am happy to help with questions. The amount of batter in this cake should be fine for a 9×13-inch pan. You may have to adjust the baking time, however, as we have not replicated that here. I hope this helps, and have a great day!

  • Jackie Schuster says:

    Glad to see more recipes. Do you grease and flour the cake pans? You just say prepare pans in recipe.

    • Elizabeth Keeney says:

      Hi, Jackie! I work with iambaker and am happy to help with questions. To prepare the cake pans, you can spray them with a nonstick spray, use a butter/flour method, line them with parchment paper, or we have a homemade GOOP you could use. I hope this helps, and have a great day!

  • Laurie says:

    Can this cake be made in a 9 x13 pan?

    • Elizabeth Keeney says:

      Hi, Laurie! I work with iambaker and am happy to help with questions. Yes, you could use a 9×13-inch pan for this recipe, but we have not tested that so I can’t say how the bake time would need to be adjusted. Let us know if you try it, and have a great day!

  • Tammy says:

    Please send me all the amazing zucchini recipes including cakes, bread, and and all including blueberries

  • lori says:

    can you use yellow zucchini

    • Amanda Rettke says:

      Yup

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