What do Banana, Zucchini, and Avocado have in common? They make a dream cake that is out of this world! This Banana Cake is so decadent and delicious! No one will even know there are hidden veggies.
Whether you’re looking for a way to use overripe bananas, a giant zucchini from the garden, or a bumper avocado harvest, this garden-to-plate cake is probably the most delicious creation I have ever made! Decadent, rich, and moist without being overly sweet, I hope you enjoy it just as much as I did.
Why Seasonal Gardening Recipes Are So Important
Something I am really passionate about is creating recipes that use seasonal harvests that are ready at the same time. Instead of being overwhelmed and confused with what to make with your harvests….you can create delicious garden-to-plate dishes that celebrate the seasonal produce. This recipe is ideal during summer and autumn when zucchini plants are producing heavily, and avocado trees are full of ripe fruit. If your bananas ripen all at once, peel and freeze them so you’re always ready to bake a cake like this.
Banana Layer Cake with Avocado Chocolate Mousse
Ingredients
- 3 ripe Bananas
- 1 medium Zucchini
- 2 1/2 cups Plain Flour
- 2 tsp Baking Soda
- 1/4 tsp Baking Powder
- 1/2 cup Extra Virgin Olive Oil
- 1/2 cup Raw Sugar
- 1/4 cup Honey
- 1 tsp Vanilla Essence
- 1 tsp salt
- extra salt for zucchini (1/4 tsp)
Instructions
- Wash and grate the zucchini into a bowl. Sprinkle with roughly 1/4 tsp salt and mix through. Allow to sit while you prepare the other ingredients.
- Preheat oven to 175 degrees celsius. In a bowl mix flour, baking soda, baking powder, and salt and set aside.
- In a mixer (or bowl with a whisk) add in the sugar, honey, oil, and vanilla essence. Whisk until combined.
- Mash the banana and add to the wet mixture.
- Gradually add the wet mixture to the flour mix and stir to combine.
- Strain and squeeze the extra moisture out of the zucchini using a sieve. Add to the mixture and stir to combine.
- Grease a cake tin (20cm). Pour in the cake mix and cook for 40 mins to 1hr or until a cake skewer comes out clean.
- Remove the cake from the tin and allow it to cool.
- Once the cake is cool pop it in the fridge whilst you make the Avocado chocolate mousse (see recipe card below)
- Cut the cake in half horizontally through the middle using a sharp knife.
- Spread half of the chocolate mousse on the bottom layer and place the second layer on top. Top with the remaining mousse and garnish.
Notes
See the next recipe card for the chocolate mousse.
Garnish ideas: Dehydrate banana, yellow edible flowers
Avocado Chocolate Mousse
Rich, creamy, and decadent chocolate mousse.
Ingredients
- 3 Ripe Avocados
- 3 tsp Coconut Sugar
- 100grams Melting Chocolate
- 1/2 cup Cocoa Powder
- 1/4 cup Almond Milk (or milk of choice)
Instructions
- Melt chocolate in a double boiler.
- Blend all ingredients until smooth.
The Sweet Reward of Growing Your Own Food
One of my favourite things about growing food is discovering unexpected ways to use the harvest. This banana, zucchini and avocado cake is a perfect example. Three productive garden crops combine to create a cake that’s moist, flavourful, and surprisingly nourishing. Creating recipes is no easy task with plenty of failures, but when they do come together like this delicious cake, it is even sweeter!
Happy Gardening,
Holly 🌱
