Real Recipes From Real Home Cooks ®
Banana Zucchini Pudding Cake with Vanilla Browned Butter Glaze
"This version of banana cake is a denser and richer counterpart to classic banana cake. The cake is kept extra moist by the addition of zucchini and although the flavor of the zucchini is faint, it adds a bit of texture to an otherwise smooth crumb. With sweet vanilla pudding, creamy ripe bananas, and moisture-filled zucchini, this cake is fall-apart soft and tender. It's a snap to make with just a whisk, one bowl, and is ready to be baked in just minutes. The vanilla browned butter glaze is the finishing piece that adorns this golden cake...."
INGREDIENTS
•
For the Cake
•
1/2 cup unsalted butter, melted (one stick)
•
3/4 cup granulated sugar
•
1/4 cup light brown sugar, packed
•
1 large egg
•
6 ounces vanilla or plain Greek yogurt (one standard-sized small container, about 3/4 cup; sour cream may be substituted; I use Chobani Vanilla Chocolate Chunk)
•
1 tablespoon vanilla extract
•
1 to 1 1/4 cups mashed ripe bananas (about 1 1/2 large or 2 small bananas)
•
1 cup coarsely grated zucchini (1 small zucchini)
•
one 3.4-ounce box instant vanilla pudding mix (not Cook ‘n Serve; banana-flavored pudding may be used to boost the banana intensity)
•
1 cup all-purpose flour
•
3/4 teaspoon baking soda
•
1/2 teaspoon salt, optional and to taste
•
1/2 cup semi-sweet mini chocolate chips (regular-sized chips may be substituted), optional
•
For the Vanilla Browned Butter Glaze
•
1/4 cup unsalted butter (half of one stick)
•
1 cup+ confectioners’ sugar, sifted
•
1 tablespoon vanilla extract
•
1 tablespoons+ cream or milk, optional and to taste
►
ADVERTISEMENT