Zucchini Banana Cake with Caramel Frosting
Zucchini Banana Cake with Caramel Frosting is a hor d'oeuvre that serves 24. One serving contains 214 calories, 2g of protein, and 7g of fat. For 27 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. 74 people have tried and liked this recipe. It is brought to you by Inside BruCrew Life. Head to the store and pick up baking soda, egg, vanillan extract, and a few other things to make it today. From preparation to the plate, this recipe takes around 50 minutes. With a spoonacular score of 10%, this dish is not so spectacular. Zucchini Banana Cake with Cream Cheese Frosting, Healthy Peanut Butter Banana Cake with Caramel Frosting, and Chocolate Chip Banana Layer Cake with Salted Caramel Frosting are very similar to this recipe.
Servings: 24
Preparation duration: 15 minutes
Cooking duration: 35 minutes
Ingredients:
1 teaspoon baking soda
1/2 cup mashed ripe banana
1/2 cup brown sugar
1/4 cup butter, softened
1/2 cup butter, melted
1/4 cup salted caramel ice cream topping
1/2 teaspoon cinnamon
1 teaspoon cinnamon
1 egg
2 cups flour
1/4 cup heavy whipping cream
1/4 cup marshmallow cream
1/2 teaspoon nutmeg
2 1/4 cup powdered sugar
1/2 teaspoon salt
1 teaspoon salt
1/4 cup sour cream
1 cup sugar
2 teaspoons vanilla extract
2 cups shredded zucchini
Equipment:
baking pan
oven
frying pan
toothpicks
Cooking instruction summary:
Preheat the oven to 350 degrees. Spray a 9x13 baking pan with non-stick baking spray. Beat the butter and sugars until mixed together. Add the banana, sour cream, egg, and vanilla and mix again.Stir in the zucchini. Stir together the flour, salt, baking soda, cinnamon, and nutmeg. Slowly add the dry ingredients and beat until mixed together. Spread in the prepared pan. Bake for 35-37 minutes, or until a toothpick inserted in the center comes out mostly clean. Remove and let cool completely. Beat the butter until creamy. Add the marshmallow cream, caramel topping, salt, and cinnamon and beat again. Add the powdered sugar and heavy whipping cream alternately until everything is mixed in. Beat on medium high until light and fluffy. Spread the frosting on top of the cooled cake. Cut into 24 squares. Store in a sealed container.
Step by step:
1. Preheat the oven to 350 degrees. Spray a 9x13 baking pan with non-stick baking spray. Beat the butter and sugars until mixed together.
2. Add the banana, sour cream, egg, and vanilla and mix again.Stir in the zucchini. Stir together the flour, salt, baking soda, cinnamon, and nutmeg. Slowly add the dry ingredients and beat until mixed together.
3. Spread in the prepared pan.
4. Bake for 35-37 minutes, or until a toothpick inserted in the center comes out mostly clean.
5. Remove and let cool completely. Beat the butter until creamy.
6. Add the marshmallow cream, caramel topping, salt, and cinnamon and beat again.
7. Add the powdered sugar and heavy whipping cream alternately until everything is mixed in. Beat on medium high until light and fluffy.
8. Spread the frosting on top of the cooled cake.
9. Cut into 24 squares. Store in a sealed container.
Nutrition Information:
covered percent of daily need
