Go Back
+ servings
Print Recipe
4.78 from 9 votes

Banana Zucchini Cake

Insanely delicious this Banana Zucchini Cake with mouthwatering layers of cream cheese frosting and walnuts; it is one of our family's favorite cakes. 
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Servings: 16
Calories: 522kcal
Author: Sandra


  • 4 eggs
  • 1 cup canola oil
  • 1 cup sugar
  • 3/4 cup brown sugar
  • 2 teaspoons vanilla
  • 2 cups grated zucchini
  • 1 cup ripe banana smashed
  • 3 cups flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 2 1/2 teaspoons cinnamon

Cream Cheese Frosting

  • 5 cups powdered sugar
  • 8 oz cream cheese softened
  • ¼ cup butter melted
  • 4 tablespoons milk optional
  • 1 2/3 cup chopped walnuts


  • Preheat oven to 350 degrees.
  • Prepare 2 9-inch round cake pans by spraying with cooking oil and line the bottom with parchment paper. Set aside.
  • Combine all ingredients for cake in order as listed above, beat on medium-high until well combined.
  • Bake for 20-25 minutes or until toothpick inserted in center comes out clean. Remove from oven and cool on baking rack.
  • Once cake is completely cool make cream cheese frosting.
  • Beat together cream cheese and melted butter until smooth and there are no cream cheese chunks. Add in powder sugar and cream together by beating on medium-high. Add in milk one tablespoon at a time, until you get your desired consistency, if you want to make the frosting a little runnier, like pictured add al 4 tablespoons.
  • Cut each round cake in half. Place one layer on a cake plate or the serving plate you will be using. Add ¾ cup frosting and 1/3 cup chopped walnuts, then add another cake layer. Repeat with remaining cake, frosting, and walnuts. After the last cake layer add the remaining frosting and walnuts. I just poured mine in the center and then using a knife gently pushed it from the center out and let it run naturally down the sides of the cake. Sprinkle with remaining walnuts. Refrigerate for 30 minutes or until ready to serve.


Recipe adapted from Pumpkin Zucchini Cake. Total time does not include the time to cool.


Calories: 522kcal | Carbohydrates: 84g | Protein: 7g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 64mg | Sodium: 377mg | Potassium: 285mg | Fiber: 2g | Sugar: 62g | Vitamin A: 415IU | Vitamin C: 6.7mg | Calcium: 69mg | Iron: 2mg