Zucchini Banana Cake with Caramel Frosting
This Zucchini Banana Cake is soft and delicious and contains two things I currently have too much of..ripe bananas stored in the freezer and a garden full of zucchini. The caramel frosting adds a fun flavour. This cake keeps getting better the longer it sits, if it lasts that long!
For the Cake
• 1/2 cup butter, melted
• 1 cup sugar
• 1/2 cup brown sugar
• 1/2 cup mashed ripe banana
• 1/4 cup sour cream
• 1 egg
• 2 teaspoons vanilla extract
• 2 cups shredded zucchini
• 2 cups flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
For the Frosting
• 1/4 cup butter, softened
• 1/4 cup marshmallow cream
• 1/4 cup caramel ice cream topping
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 2 1/4 cup powdered sugar
• 1/4 cup heavy whipping cream
Preheat the oven to 350 degrees. Spray a 9×13 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.
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