Description
Indulge in the perfect blend of flavors with our Banana Zucchini Pudding Cake recipe topped with a decadent Vanilla Browned Butter Glaze. Learn how to make it today!
Ingredients
- 2 cups all-purpose flour (240 g)
- 1 teaspoon (5 ml) baking powder
- 1/2 teaspoon (3 ml) baking soda
- 1/2 teaspoon (3 ml) salt
- 1 teaspoon (5 ml) ground cinnamon
- 1/2 teaspoon (3 ml) ground nutmeg
- 1 cup granulated sugar (200 g)
- 1/2 cup packed brown sugar (100 g)
- 1/2 cup beef tallow, softened (113 g)
- 2 large eggs
- 1 teaspoon (5 ml) vanilla extract
- 1 cup (240 ml) mashed ripe bananas (about 2 large bananas)
- 1 cup grated zucchini, excess moisture squeezed out (about 130 g)
- 1/2 cup plain yogurt or sour cream (120 ml)
- For the Vanilla Browned Butter Glaze:
- 1/2 cup beef tallow (113 g)
- 1 1/2 cups powdered sugar (180 g)
- 2 teaspoons (10 ml) vanilla extract
- 2-4 tablespoons milk (30-60 ml)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, beat the granulated sugar, brown sugar, and softened butter until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla extract and mashed bananas until well combined.
- Gradually add the flour mixture to the wet ingredients, mixing until just combined.
- Fold in the grated zucchini and yogurt or sour cream until evenly distributed.
- Pour the batter into the prepared baking pan and smooth the top with a spatula.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan on a wire rack.
- For the glaze, melt the butter in a saucepan over medium heat until browned, about 5-7 minutes.
- Remove from heat and let cool slightly.
- In a bowl, combine the browned butter, powdered sugar, vanilla extract, and 2 tablespoons of milk.
- Whisk until smooth, adding more milk if needed to reach desired consistency.
- Pour the glaze over the cooled cake, spreading it evenly.
- Allow the glaze to set before slicing and serving.
Notes
- Squeeze out excess moisture from grated zucchini before adding to prevent a soggy texture.
- Consider using Greek yogurt for a tangier taste in the cake.
- Substitute milk with heavy cream for a creamier texture in the glaze.