• On Oct, 08, 2024
•  ladyrecipes
•  Recipes

172 Cals 3.5 Protein 28 Carbs 5.5 Fats
PREP TIME:
15 mins
COOK TIME:
45 mins
TOTAL TIME:
1 hr 20 mins
YIELD:16 SERVINGS
COURSE:Dessert
CUISINE:American
Fruity, moist and delicious, this banana and zucchini cake is loaded crushed pineapple and lightly sweetened with honey.
INGREDIENTS
3/4 cup all-purpose flour
3/4 cup whole wheat flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
2/3 cup honey
2 tablespoons vegetable oil
2 large eggs
1 teaspoon vanilla extract
2 cups mashed ripe bananas, from 5 small
8 ounce zucchini, grated and squeezed well
8 ounce can crushed pineapple in juice, drained well
For the Frosting:
8 oz 1/3-less fat Philadelphia Cream Cheese
1/4 cup powdered sugar
2 teaspoons vanilla extract
INSTRUCTIONS
To prepare frosting, beat together cream cheese, powdered sugar and vanilla until smooth. Refrigerate until ready to use.
Preheat oven to 350°F. Spray bottom of 13x9x2-inch nonstick metal pan with cooking spray.
In a large bowl, combine flour, baking soda, salt, and spices; stir well with a whisk.
In a medium bowl, combine honey, oil, eggs, and vanilla; stir well. Add zucchini, banana and pineapple; mix well.
Fold wet ingredients with the dry ingredients and mix well with a spatula until combined.
Spoon batter into the sheet pan.
Bake at 350F for about 45 minutes, or until a wooden toothpick inserted in the center comes out clean.
Cool completely on a wire rack.
Spread frosting over the cake once cooled and cut into 16 pieces.
Serving: 1slice, Calories: 172kcal, Carbohydrates: 28g, Protein: 3.5g, Fat: 5.5g, Saturated Fat: 2g, Cholesterol: 27mg, Sodium: 297.5mg, Fiber: 1.5g, Sugar: 18gBlue Smart Points:6Green Smart Points:5Purple Smart Points:4Points +:5