You know I'm still trying to get the hang of this school thing. Pick-ups, drop-offs, trying to fit in a walk, household chores and baby feedings and naps in between those pick-ups and drop-offs. It feels like a rat race most days. Every minute needs to be calculated and accounted for.
There are two days a week where it is the just the baby, husband and I for a few hours in the morning. On one of these days recently I made this cake. I didn't really have a reason to make a cake {do we need a reason?}, but I did have shredded zucchini on hand and a very badly ripe brown banana that needed to be used up.
Plus, I wanted to treat the kids. They had a great first few days of school and cake excites them. Another plus, the husband was home for a couple days on his days off, yet more reason to celebrate.
So.....cake it was.
My almost five year old {eek!} helped me make this frosting and he claimed it pretty darn special too. In fact we all loved it. It's a nice take on the traditional cream cheese frosting that you usually see with this kind of cake.
It has an almost caramel like taste, yet is still thick and luscious like it's cream cheese counterpart.
And can I say I so badly wanted to double this recipe, but only had enough eggs on hand to make this 8x8 baking dish version.
Very painful.
This recipe will make 9 heavenly, large slices for you to share with your family or friends. Or to keep all to yourself. I will not judge.
Banana Zucchini Cake with Browned Butter Frosting
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1 c. flour
1 t. baking soda
1/2 t. salt
1 t. cinnamon
1 c. sugar
2 eggs
1/2 c. coconut oil {or any oil you have on hand}
1 T. vanilla
1 c. shredded, drained zucchini
2 ripe bananas, mashed
3 T. butter
2 c. powdered sugar
milk to thin frosting
1. Preheat oven to 350 degrees.
2. In a mixer combine eggs, oil, vanilla and sugar. Stir until creamy.
3. Sift in flour, salt, baking soda and cinnamon.
4. Fold in shredded zucchini and mashed bananas.
5. Grease a 8x8 baking dish and pour in the batter.
6. Bake for 40 minutes.
7. While cake is cooking heat butter in a small saucepan. Turn to medium heat and allow the melted butter to slightly brown and butter. Be careful not to burn. Once the butter has a caramel scent and is full brown in color, remove from the heat to cool.
8. When the browned butter is cool, add it to the powdered sugar.
9. Frosting will be very thick. Add in milk, one tablespoon at a time until you have reached your desired frosting consistency. Frost the cooled cake.
