Cakes, Loaf

Zucchini & Banana Bundt Cake

March 22, 2009

First off I have to apologize for my long absence! It’s been a crazy March so far. But I had such a craving to bake that I went out and bought a new pan just for this cake! I had wanted to make zucchini bread initially, and growing up my Nonna always made the best. I had her recipe written down somewhere and couldn’t find it! So I decided to improvise and create something a little different. My mom’s been out of town this weekend, so this morning when I told my brother I was going to make zucchini bread, he asked if I could make banana bread instead. So I thought I would compromise, being the nice sister I am. I found this recipe and decided to give it a try. It’s super moist and I love the colors that come out of the combo of zucchini&banana. This is really yummy and I even got to use my brand new attachment! I had gotten it from Koko, back in June for my birthday and hadn’t tried it! I think I was scared, its the shredder and grater attachment for the Kitchen Aid mixer, and it’s so easy and works great!! Especially for zucchini bread or carrot cake when you have to shred lots! So if you have one, try it out on this recipe! It’s delish.

ps. I realize my cake is broken, or should I say “wrecked”. Needless to say one part of the cake got a wee bit stuck, but hey, perfection isn’t everything. It’s how it tastes!

Zucchini & Banana Bundt Cake

Ingredients:

  • 3 large eggs
  • 1 cup vegetable oil
  • 1 1/2 cup sugar
  • 2 cups all-purpose flour
  • 1/4 tsp. baking powder
  • 1 tsp. baking soda
  • 2 tsp. ground cinnamon
  • 2 tsp. vanilla extract
  • 1 cup aw zucchini, shredded ( about 3 small )
  • 1 cup mashed banana ( about 2 )
  • 1/2 cup chopped pecans, if desired.
Directions:
Preheat Oven to 350 degrees.
  1. Shred zucchini and set aside.  Mash bananas and set aside.
  2. In a large bowl, beat eggs, oil, and sugar.
  3. Slowly add flour, baking powder, baking soda, cinnamon, vanilla extract, and pecans.  Thoroughly combine.
  4. Add zucchini and bananas until well blended.
  5. Pour into greased and flowered bundt pan, and bake for 45-55 minutes or until toothpick inserted into the center comes out clean.
  6. Cool for 10 minutes in pans on wire rack.  Remove from pan and cool completely.
This could also be made into loaf pans, with enough to fill about 2. Once cooled, dust with powdered sugar.
Enjoy!
Here’s a couple pics of my new gadget & bundt pan!

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26 Comments

  • Reply Koko March 22, 2009 at 4:57 PM

    Oooh I’m so glad your attachments worked and were helpful!!! Cool combination, too!

  • Reply thepinkpeppercorn March 22, 2009 at 6:18 PM

    Ooooh fantastic! It must be so moist and tender! YUM YUM YUM!

  • Reply Alicia March 22, 2009 at 6:23 PM

    Koko – Thanks again!

    TPP – It was definitely moist! and Yummy!

  • Reply NAOmni March 22, 2009 at 6:51 PM

    I was so excited to see a post from you! And this looks fantastic!

    NAOmni

  • Reply Alicia March 22, 2009 at 10:06 PM

    NAOmni – I was excited to post it!! thanks for staying in touch! I’ll be back sooner than later!!

  • Reply Michelle March 23, 2009 at 4:11 AM

    Thanks for the link to my blog. So glad you enjoyed the cake!

  • Reply Alicia March 23, 2009 at 9:33 AM

    Michelle – No problem! It was so good. Thanks for posting it!

  • Reply ingrid March 23, 2009 at 11:58 AM

    That is a neat looking cake. Love the bits of green that you see and it looks super moist!
    ~ingrid

  • Reply Evan March 23, 2009 at 2:05 PM

    Glad the shredder attachment worked well. It must save a lot of time. Sure would be nice to have a piece of that cake for afternoon tea- Hint! Hint!

  • Reply Alicia March 23, 2009 at 2:11 PM

    Ingrid – Thanks! I liked how it turned out too with the colors!

    Evan – Thanks! Perhaps i’ll have to pop some over to you!

  • Reply Kevin March 30, 2009 at 1:03 PM

    That zucchini cake looks really good! I like the green flecks in it.

  • Reply Girl Healthy March 30, 2009 at 7:36 PM

    Wow, you’re quite the ambitious baker. Bravo!!

  • Reply Alicia April 3, 2009 at 2:32 PM

    Kevin – Thanks! I like the green too, i Love zucchini.

    Girl Healthy – Hahah thanks! My next one to make with the shredder is carrot cake.. i think im shredder happy!

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  • Reply Bakeaholic » Blog Archive » Happy Birthday Mom! & Carrot Cake April 23, 2009 at 7:27 PM

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  • Reply Jujubie May 8, 2009 at 6:39 PM

    I’ve done this three times now and with equal success each time. I use frozen zuchini, defrost it and remove the water. Three cups with the water out gives one cup of zucchini. This gives such a rich texture. Great recipe to work with!

  • Reply Bakeaholic » Blog Archive » Chocolate, Zucchini & Cherry Muffins July 17, 2009 at 9:38 AM

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  • Reply Carolin September 4, 2009 at 4:57 PM

    Made this the other day and they went nuts over it! I am now officially my father in laws favorite!

  • Reply Alicia September 4, 2009 at 5:12 PM

    Glad to hear!!~ =)

  • Reply Kaori October 27, 2009 at 7:14 AM

    I love anything with Banana but never heard of a combo with zucchini!! Will try this recipe for sure! Thanks!

  • Reply David Caroll June 30, 2010 at 9:43 AM

    Do you know how many calories are in this?

  • Reply Digital Review March 10, 2011 at 1:26 AM

    Thanks…

    I really need it,thank you very much!!!…

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