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:

Quickview
214k Calories
1g Protein
7g Total Fat
36g Carbs
0% Health Score
Limit These
Calories
214k
11%

Fat
7g
12%

  Saturated Fat
4g
29%

Carbohydrates
36g
12%

  Sugar
25g
28%

Cholesterol
26mg
9%

Sodium
257mg
11%

Get Enough Of These
Protein
1g
3%

Manganese
0.13mg
6%

Selenium
4µg
6%

Vitamin B1
0.09mg
6%

Folate
23µg
6%

Vitamin A
263IU
5%

Vitamin B2
0.09mg
5%

Vitamin B3
0.7mg
4%

Iron
0.63mg
4%

Phosphorus
26mg
3%

Vitamin C
2mg
3%

Fiber
0.56g
2%

Vitamin B6
0.04mg
2%

Potassium
68mg
2%

Calcium
17mg
2%

Magnesium
6mg
2%

Vitamin E
0.25mg
2%

Copper
0.03mg
2%

Vitamin B5
0.14mg
1%

Vitamin D
0.17µg
1%

Zinc
0.17mg
1%

Vitamin K
1µg
1%

covered percent of daily need
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