Summer Squash and Banana Cake

Summer Squash and Banana Cake

If I can grow anything well, it’s squash. I always seem to plant far too much, and I usually have it coming out of my ears by July. I love sautéing it in a little olive oil or eating it raw in a salad, but it also adapts well to baking. I used yellow crookneck squash here, but any variety would do.–Hannah Queen

“I loved this cake!” “Super moist!” “A flavor reminiscent of banana bread but with a cake-like texture.” “And the cream cheese frosting, Oh, the cream cheese frosting!” That’s what folks are saying about this summer squash and banana cake. With this recipe, you’ll never again be compelled to anonymously leave summer squash or zucchini from your garden on your neighbor’s front porch.

Summer Squash and Banana Cake

  • Quick Glance
  • (5)
  • 15 M
  • 1 H
  • Serves 8
5/5 - 5 reviews
Print RecipeBuy the Honey & Jam cookbook

Want it? Click it.

Ingredients

  • For the summer squash and banana cake
  • For the cream cheese frosting

Directions

Make the summer squash and banana cake

Preheat the oven to 350°F (175°C). Butter a 9- or 10-inch round cake pan.

In a medium bowl, combine the flour, baking powder, baking soda, salt, and cinnamon.

In a large bowl, whisk together the brown sugar, oil, eggs, and vanilla. Stir in the squash and bananas. Add the dry ingredients and stir until just combined.

Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, 45 to 60 minutes. Turn the cake out onto a wire rack and let it cool completely, about 3 hours.

Make the cream cheese frosting

In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese and butter until fluffy and smooth, 3 to 5 minutes. Add the vanilla and confectioners’ sugar and beat to combine.

Assemble the cake

Spread the frosting on top of the cake and, if desired, also coat the sides. Otherwise, lick the frosting from the bowl in the kitchen later, when you’re cleaning up the empty plates and forks after your guests demolish this cake.

Print RecipeBuy the Honey & Jam cookbook

Want it? Click it.

Recipe Testers' Reviews

My tasters and I loved this cake! It’s very moist and full of banana flavor, and it rises evenly in the oven with no cracks on top—how’s that for a model cake? And the cream cheese frosting, oh, the cream cheese frosting! No complaints were heard! Adhering to my #1 rule for baking banana bread, I used very ripe bananas (most of the freckles on the skin had “merged” and the stem had shriveled to a short point). The cake batter couldn’t be easier to make. It’s very quick to grate 1/2 a large squash, and all you need is a wooden spoon or rubber spatula to mix everything. Don’t have a 10-inch cake pan? Not to worry. I used a 9-inch pan, and my cake baked beautifully in 55 minutes. It took 3+ hours for the cake to completely cool, so depending on your schedule, it may be smarter to bake the cake the day before. The recipe makes enough frosting to cover the entire cake, not just the top.

This cake tastes like a really great banana bread but with the added bonus of cream cheese icing on top. I had zucchini on hand, so I used that in place of summer squash, and it worked perfectly. The cake is super moist and great for coffee or tea time. I only had a 9-inch cake pan, so I used that and had a nice high cake. The cake was done in 55 minutes.

HUNGRY FOR MORE?

#leitesculinaria on Instagram If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.

Comments

  1. Hi,
    Your recipe is awesome. This is a best recipe for summer and also easy to prepare. I love it.
    Thnx for the recipe.

Have something to say?

Then tell us. Have a picture you'd like to add to your comment? Attach it below. And as always, please take a gander at our comment policy before posting.

Rate this recipe!

Have you tried this recipe? Let us know what you think.

Upload a picture of your dish