ZUCCHINI-BANANA CAKE WITH CREAM CHEESE FROSTING
Take advantage of zucchini season and bake up this warmly spiced snack cake today.
Provided by Annalise Sandberg
Categories Dessert
Time 1h50m
Yield 9
Number Of Ingredients 16
Steps:
- Heat oven to 350° F. Spray 8-inch square pan with cooking spray; line with cooking parchment paper.
- In large bowl, mix flour, granulated sugar, cinnamon, baking powder, baking soda and salt. In medium bowl, mix bananas, zucchini, egg, vegetable oil and 1 teaspoon vanilla. Add wet ingredients to dry ingredients all at once; stir just until combined.
- Spread batter in pan. Bake 35 to 40 minutes or until cake just begins to turn brown on top and toothpick inserted in center comes out with a few moist crumbs. Cool completely in pan, about 1 hour.
- In medium bowl, beat Frosting ingredients with electric mixer on medium speed until smooth and creamy. Spread evenly on top of cake. Cut into 3 rows by 3 rows. Cover and refrigerate any remaining cake.
Nutrition Facts : Calories 510, Carbohydrate 72 g, Cholesterol 50 mg, Fat 4 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 52 g, TransFat 0 g
ZUCCHINI CARROT CAKE
I found this recipe in a cookbook and made some changes to it. My husband likes to have it for his birthday cake. We live with my husband's family on a 27,000-acre ranch in the mountains and raise cattle, grain and hay.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12-14 servings.
Number Of Ingredients 21
Steps:
- In a large bowl beat eggs and sugar until frothy. Gradually beat in oil. Combine dry ingredients; add to batter. Beat 4 minutes. Stir in carrots, zucchini and nuts. Pour into three greased 9-in. round baking pans. Bake at 350° for about 35 minutes or until top springs back when lightly touched. Cool 5 minutes before removing from pans. Cool thoroughly on a wire rack. , For frosting, beat cream cheese and butter in a large bowl until smooth. Add sugar and vanilla. Continue beating until sugar is dissolved. Spread between the layers and over the top and sides of the cake. Garnish with whole or chopped nuts if desired.
Nutrition Facts :
BANANA & CARROT CAKE
A deliciously moist carrot cake, perfect with a strong cup of tea and a good book! The trouble is stopping at one slice!
Provided by oo00ookellyoo00oo
Time 1h45m
Yield Serves 8
Number Of Ingredients 21
Steps:
- Pre-heat the oven to 170C. Line and grease a 20cm diameter cake tin. Mix the sugar, eggs and orange juice until well combined and thickened. sift in (Together) the flour, baking powder, salt, bicarb, cinnamon, mixed spice and nutmeg.
- Mix these all together thoroughly and then add the oil, almond/walnuts, bananas, carrot, sultanas and Zest. Give this a thorough mix then pour into the prepared cake tin.
- Bake for 1 hour and 15 minutes or until it is cooked. Remember if the skewer or knife comes out clean then it is ready. If it is not ready and is starting to get quite brown on the top then place a piece of foil over the top. When out of the oven cool on a wire rack.
- If icing: Beat the butter and cheese together to form a smooth paste, then add the sugar and vanilla. Spread all over the cold cake and decorate around the edges with the whole nuts. I don't decorate our cakes as I am always making them for lunches and too much sugar is a sin!!! However I always decorate my cakes for visitors etc. If you like a topping but like me take them to work, then just before you put the cak in the oven either place some blanched almonds on top of the mixture or some demerara sugar sprinkled all over, this gives a sweet crunchy top! Or mix a very small drop of water in some sieved icing sugar until it makes a thick paste and pour in streaks over the top of your cold cake. This is sweet but less messy than cheese topping!
BANANA CARROT CAKE
From my mother-in-law. This carrot cake does not have a cream cheese frosting. I have not had this yet, but my hubby says it's wonderful. He says that he can't taste the bananas in the cake, but it's been years since he's had it, so that might be wrong. He says it's really good though.
Provided by noway
Categories Dessert
Time 1h
Yield 9 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Combine sugar, banana, and oil.
- Add eggs, one at a time, beating well after each addition.
- In a separate bowl, combine flour, salt, baking soda, baking powder, and spices.
- Add to banana mixture and mix well.
- Stir in carrots and oats; mix well.
- Spread in greased 9x9 inch baking pan. Sprinkle with nuts.
- Bake at 350F for 40 minutes or until toothpick inserted in center comes out clean.
ZUCCHINI CARROT BANANA BREAD OR THE BEST BANANA BREAD
Steps:
- Preheat oven to 350F degrees.
- Butter a 9"x5" loaf pan and then dust with flour (I used dark non-stick pan)
- In a medium bowl, stir together the flour, baking soda, cinnamon, and salt.
- In the bowl of a stand mixer, mix the sugars, eggs, coconut oil, mashed bananas for about 3 minutes on medium speed to fully incorporate and smooth as much as possible. Turn mixer to low and add grated zucchini, grated carrots, sour cream (or yogurt), and vanilla.
- Fold in flour mixture and just mix until combined. Using a rubber spoon, add the walnuts and scrape down the pan.
- Pour the batter into prepared pan.
- Bake on middle rack for 50-60 minutes (50 was PERFECT) until toothpick comes out clean.
- Remove from oven to cooling rack. Cool about 10 minutes before removing from pan, then cool completely before cutting.
Nutrition Facts : Calories 258 kcal, Carbohydrate 33 g, Protein 4 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 27 mg, Sodium 211 mg, Fiber 3 g, Sugar 21 g, ServingSize 1 serving
MOIST ZUCCHINI CARROT BANANA CAKE
I have been making this veggie & fruit packed cake since my daughter's first birthday. It is super moist and full of good things for you. It freezes well so you can make it ahead of time or make cupcakes and freeze for snacks.
Provided by colleenfitzgerald_1
Categories Dessert
Time 40m
Yield 24 muffins/cupcakes, 24 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 350 degrees.
- Grease and flour cake pan or muffin tins.
- Beat eggs well in large bowl, mix in butter, yogurt, vanilla and sugar.
- Add banana, mix well.
- Stir in carrot, zucchini, apples, coconut and raisins.
- Sift together dry ingredients in separate bowl breaking up all lumps.
- Stir dry ingredients into wet, without over mixing.
- Pour mixture into baking sheet, cupcake tins, or even bread pans.
- Baking time will vary according to pan style, bake until toothpick inserted in center comes out clean and top is nicely colored.
- Yields: 24 muffins/cupcakes or 12 muffins & 1 8-inch cake.
Nutrition Facts : Calories 145.7, Fat 3.5, SaturatedFat 1.9, Cholesterol 36.8, Sodium 191.9, Carbohydrate 26.2, Fiber 2.2, Sugar 12, Protein 3.5
ZUCCHINI-CARROT-BANANA WHOLE WHEAT BREAD
Toddler-friendly bread - I make it on the weekend and freeze it in slices, so we have an instant snack available through the week.
Provided by Kriti Puniyani
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 1h10m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan.
- Mash banana in a large bowl. Whisk in eggs, sugar, honey, oil, and vanilla extract.
- Combine whole wheat flour, all-purpose flour, cinnamon, baking soda, baking powder, and salt in a separate bowl. Stir into the banana mixture until batter is moistened.
- Stir zucchini, carrot, and chocolate chips into the batter until evenly distributed. Pour batter into the prepared pan.
- Bake in the preheated oven until a knife inserted into the center comes out clean, 50 to 60 minutes.
Nutrition Facts : Calories 269.4 calories, Carbohydrate 42.9 g, Cholesterol 46.5 mg, Fat 10.1 g, Fiber 3.5 g, Protein 5.2 g, SaturatedFat 2.5 g, Sodium 376.6 mg, Sugar 22.7 g
BANANA-ZUCCHINI BREAD
My grandmother made this zucchini banana bread for as long as I can remember, and I've been making it ever since I learned how to bake. Children love it for a snack, and it's good to serve at any meal. It's another delicious way to use zucchini, which is so abundant in late summer. -Eva Mae Hebert, Lafayette, LA
Provided by Taste of Home
Time 1h5m
Yield 2 loaves (16 slices each).
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, whisk flour, baking powder, baking soda, cinnamon and salt. In another bowl, whisk eggs, bananas, sugar and oil. Add to flour mixture; stir just until moistened. Fold in zucchini and pecans. Pour into 2 greased 9x5-in. loaf pans. Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool in pans for 10 minutes before removing to wire racks to cool completely.
Nutrition Facts : Calories 193 calories, Fat 10g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 165mg sodium, Carbohydrate 24g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.
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