Banana Zucchini Sheet Cake
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Banana Zucchini Sheet Cake

Moist and delicious this Banana Zucchini Sheet Cake combines two great flavors and coats them in a creamy cinnamon cream cheese frosting!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Servings: 20
Calories: 352
Author: Tornadough Alli

Ingredients

  • 1/2 cup butter , softened
  • 1 1/2 cup sugar
  • 3 large bananas , mashed
  • 2 eggs
  • 1 tsp vanilla
  • 2 small zucchinis , grated and drained
  • 2 cups flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp cinnamon
  • 2/3 cup milk

Frosting:

  • 1 cup butter , softened
  • 1 (8 oz) block cream cheese, softened
  • 1/4 tsp salt
  • 1 1/2 tsp cinnamon
  • 2 tsp vanilla
  • 4 cups powdered sugar

Instructions

  • Preheat oven to 350 and spray a 12"x17" sheet pan with non-stick cooking spray.
  • In bowl beat your butter and sugar for a few minutes until light and fluffy.
  • Add in your bananas and continue to beat until combined.
  • Add in your eggs and vanilla and beat again.
  • Fold in your zucchini until incorporated.
  • In another bowl whisk together your flour, baking soda, salt and cinnamon.
  • Add your flour mixture into your wet mixture and beat until combined.
  • Add in your milk and beat until just mixed.
  • Pour into your prepared pan and bake for about 25 minutes or until golden.
  • Remove from oven and let cool completely.
  • Meanwhile to make your frosting, in bowl beat your butter until fluffy.
  • Add in your cream cheese and mix together.
  • Beat in your salt, cinnamon and vanilla until combined.
  • Slowly add in your powdered sugar until you reach your desired consistency.
  • Spread your frosting over your cake and cut and serve.

Nutrition

Calories: 352kcal | Carbohydrates: 54g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 54mg | Sodium: 342mg | Potassium: 147mg | Fiber: 1g | Sugar: 42g | Vitamin A: 515IU | Vitamin C: 5mg | Calcium: 25mg | Iron: 0.8mg