I love baking desserts, but I generally avoid making dessert for dinner because it takes extra time, and then there are all the extra calories. Dessert is usually reserved for when we're having people over.
Sometimes though, I think about having Sunday dinner with dessert.
With that thought in mind, I baked this cake yesterday.
We shared our Chocolate zucchini cake recipe and I thought about baking that because I had some zucchini, but I also had bananas and thought maybe a non-chocolate cake would be nice.
So I did some experimenting and came up with this zucchini banana cake with a delicious cream cheese frosting. We all enjoyed it, and really, you get the added bonus of knowing that even though you're eating cake, there is a vegetable AND A fruit in it, zucchini and banana! A great marriage for a great, moist cake that you can say is healthy (er)!
It's a win win.
Although, I did decide I'd probably hold off on Sunday night desserts until we have more children and they are a bit older. Because, that leaves a lot of cake to finish off during the week, and I have a husband who doesn't eat leftovers. It's really not helpful.
YOU can make this cake, and it will be a hit!
I threw my zucchini in the food processor because it is faster. I chopped them up until they looked like this.
This zucchini banana cake is also easy to make gluten free. I just substituted regular flour for Bob's Red Mill 1 to 1 Gluten Free All Purpose Flour and it still turned out great!
Also, if you wanted to make it vegan you could substitute the eggs for flax eggs and instead of cream cheese frosting, make coconut whipped cream instead! I might try that the next time because I do think the whipped cream would go perfectly with the light taste of this cake!