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A cake with a slice removed covered with white frosting on a striped plate.
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4.88 / 8 votes

Summer Squash and Banana Cake

This summer squash and banana cake recipe is a summer dessert made with garden abundance and a cream cheese frosting.
Prep Time15 minutes
Cook Time45 minutes
Resting Time3 hours
Total Time4 hours
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 623

Ingredients

For the summer squash and banana cake

  • Butter, for the pan
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground cinnamon
  • 1 1/2 cups packed light brown sugar
  • 3/4 cup mild vegetable oil, such as grape seed or light olive oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup finely grated yellow squash, (from about 1 large summer squash)
  • 2 large ripe bananas, mashed (about 1 cup or 10 1/2 ounces)

For the cream cheese frosting

  • One package cream cheese, room temperature
  • 4 tablespoons unsalted butter, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup confectioners' sugar
US - Metric

Instructions

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.

Nutrition

Serving: 1serving | Calories: 623kcal | Carbohydrates: 88g | Protein: 6g | Fat: 28g | Saturated Fat: 7g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 85mg | Sodium: 255mg | Fiber: 2g | Sugar: 59g