No Bananas Speckled Banana Cake
Discover the surprising twist of the "No Bananas Speckled Banana Cake," a clever banana-free dessert that looks and tastes just like the classic treat! This moist and tender cake swaps ripe bananas for finely grated yellow squash, creating a subtly sweet and speckled crumb without any of the banana flavor. Enhanced with warm cinnamon, a touch of tangy sour cream, and an optional crunch of walnuts or decadent chocolate chips, this recipe combines wholesome ingredients with irresistible flavor. Perfectly suited for those with banana aversions or simply wanting to try something new, this creative bake comes together in just over an hour and can be served plain or dressed up with a creamy frosting. Let this unique twist on banana cake be the showstopper at your next gathering!
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Recipe Information
Ingredients
- 1.5 cups Yellow squash (ripe, peeled, and finely grated)
- 1 tablespoon Lemon juice
- 0.5 cup Butter (unsalted, at room temperature)
- 1 cup Granulated sugar
- 0.25 cup Brown sugar
- 2 large Eggs
- 1.5 teaspoons Vanilla extract
- 2 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Baking powder
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 0.5 cup Sour cream
- 0.5 cup Chopped walnuts or chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round or square baking pan.
In a small bowl, mix the grated yellow squash with the lemon juice and set it aside for 5-10 minutes. This will help mimic the slight tanginess of bananas while softening the squash.
In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Beat in the eggs, one at a time, ensuring each is well incorporated. Add the vanilla extract and mix until combined.
In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
Mix the dry ingredients into the wet ingredients in three additions, alternating with the sour cream. Start and end with the dry ingredients.
Fold in the grated yellow squash and any optional add-ins, such as chopped walnuts or chocolate chips, until evenly distributed.
Pour the batter into the prepared baking pan and spread it evenly.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Serve as-is or with a dusting of powdered sugar or cream cheese frosting for added indulgence.
Nutrition Facts
Calories |
3867 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 211.2 g | 271% | |
| Saturated Fat | 85.6 g | 428% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 687 mg | 229% | |
| Sodium | 2097 mg | 91% | |
| Total Carbohydrate | 456.2 g | 166% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 255.6 g | ||
| Protein | 65.9 g | 132% | |
| Vitamin D | 2.9 mcg | 14% | |
| Calcium | 436 mg | 34% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 1789 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
