Zucchini Banana Cake

• Produce

  • 1/2 cup Banana, Ripe
  • 2 cups Zucchini

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 tsp Baking soda
  • 1/2 cup Brown sugar
  • 1/4 cup Caramel ice cream topping, salted
  • 1 1/2 tsp Cinnamon
  • 2 cups Flour
  • 1/2 tsp Nutmeg
  • 2 1/4 cup Powdered sugar
  • 1 1/2 tsp Salt
  • 1 cup Sugar
  • 2 tsp Vanilla extract

• Dairy

  • 3/4 cup Butter
  • 1/4 cup Heavy whipping cream
  • 1/4 cup Marshmallow cream
  • 1/4 cup Sour cream

Found on insidebrucrewlife.com

Description

Directions

• Preheat the oven to 350 degrees. Spray a 9x13 baking pan with non-stick baking spray.
• Beat the butter and sugars until mixed together. Add the banana, sour cream, egg, and vanilla and mix again.Stir in the zucchini.
• Stir together the flour, salt, baking soda, cinnamon, and nutmeg. Slowly add the dry ingredients and beat until mixed together. Spread in the prepared pan. Bake for 35-37 minutes, or until a toothpick inserted in the center comes out mostly clean.
• Remove and let cool completely.
• Beat the butter until creamy. Add the marshmallow cream, caramel topping, salt, and cinnamon and beat again.
• Add the powdered sugar and heavy whipping cream alternately until everything is mixed in. Beat on medium high until light and fluffy.
• Spread the frosting on top of the cooled cake. Cut into 24 squares. Store in a sealed container.