Mother’s Day Cake – Avocado Banana

This easy, tender cake combines ripe bananas and creamy avocado for a moist, slightly tangy treat perfect for a spring celebration. Mother’s Day Cake – Avocado Banana brings a fuss-free bake that looks special without hours in the kitchen, ideal for a relaxed brunch or a sweet surprise. Visit A Taste of Nostalgia collection for more comforting dessert ideas.

Why You’ll Love This Mother’s Day Cake – Avocado Banana

• Moist texture from mashed banana and avocado, never dry.
• Mild, balanced sweetness that suits picky and grown-up palates.
• Simple prep and one bowl for easy cleanup.
• Great make-ahead dessert for busy mornings.
• Kid-friendly and easy to decorate for a festive look.

Ingredients Needed

• Cake

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt

• Wet ingredients

  • 1 cup mashed ripe bananas (about 2-3 medium)
  • 1/2 cup ripe avocado, mashed (about 1 small avocado)
  • 2 large eggs, room temperature
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 1/3 cup vegetable oil or melted butter
  • 1 tsp vanilla extract

• Frosting / Topping

  • 1 cup powdered sugar
  • 4 oz cream cheese, softened (or dairy-free cream cheese)
  • 1 tbsp lemon juice or milk to thin
  • Fresh berries or sliced bananas for garnish

Step-by-Step Instructions

1. Preheat oven to 350°F and grease an 8- or 9-inch round cake pan; line the bottom with parchment if you like.
2. Whisk flour, baking powder, baking soda, and salt in a bowl; set aside.
3. In a large bowl, mash bananas and avocado until mostly smooth, then whisk in eggs, both sugars, oil, and vanilla.
4. Fold dry ingredients into wet mixture gently until just combined; do not overmix.
5. Pour batter into prepared pan and bake 30–35 minutes, or until a toothpick comes out clean.
6. Cool completely on a wire rack before frosting to avoid melting the frosting.
7. Beat cream cheese and powdered sugar until smooth, add lemon juice or milk to reach desired spreadable consistency.
8. Frost the cooled cake, garnish with berries, and chill 15–20 minutes to set before serving.

Serving Suggestions Mother’s Day Cake – Avocado Banana

• Serve with a dusting of powdered sugar and fresh raspberries for color.
• Pair with a dollop of whipped cream or a scoop of vanilla ice cream.
• Add toasted nuts or granola for a crunchy contrast.
• Offer a simple fruit salad and mimosas for a celebratory brunch.
• For a special surf-and-turf brunch pairing, try a 10-minute juicy lobster tail recipe as an unexpected savory complement.

Tips for Success Mother’s Day Cake – Avocado Banana

• Use fully ripe bananas for the best natural sweetness and moisture.
• Avoid overmixing once you add flour to keep the cake tender.
• Cool the cake completely before frosting to prevent a runny topping.
• Store in an airtight container in the fridge for up to 3 days.
• To freeze, wrap tightly and freeze unfrosted layers up to 2 months.

Variations

Here are a few easy ways to change it up:

• Chocolate swirl: fold 1/4 cup cocoa mixed with 2 tbsp milk into part of the batter for a marbled cake.
• Vegan option: replace eggs with 1/2 cup applesauce and use dairy-free cream cheese for frosting.
• Add-ins: fold in 1/2 cup chopped nuts or 1/3 cup dark chocolate chips for texture.

Mother's Day Cake - Avocado Banana

This easy, tender cake combines ripe bananas and creamy avocado for a moist, slightly tangy treat perfect for a spring celebration.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Course Brunch, Dessert

Cuisine American

Servings 8 servings

Calories 250 kcal

Ingredients

  

Cake

• 1.5 cups all-purpose flour
• 1 tsp baking powder
• 0.5 tsp baking soda
• 0.25 tsp salt

Wet ingredients

• 1 cup mashed ripe bananas (about 2-3 medium) Use fully ripe bananas for the best natural sweetness.
• 0.5 cup ripe avocado, mashed (about 1 small avocado)
• 2 large eggs, room temperature
• 0.5 cup granulated sugar
• 0.25 cup brown sugar, packed
• 0.33 cup vegetable oil or melted butter
• 1 tsp vanilla extract

Frosting / Topping

• 1 cup powdered sugar
• 4 oz cream cheese, softened (or dairy-free cream cheese)
• 1 tbsp lemon juice or milk to thin
• Fresh berries or sliced bananas for garnish

Instructions

 

Preparation

• Preheat oven to 350°F and grease an 8- or 9-inch round cake pan; line the bottom with parchment if you like.
• Whisk flour, baking powder, baking soda, and salt in a bowl; set aside.
• In a large bowl, mash bananas and avocado until mostly smooth, then whisk in eggs, both sugars, oil, and vanilla.
• Fold dry ingredients into wet mixture gently until just combined; do not overmix.

Baking

• Pour batter into prepared pan and bake for 30–35 minutes, or until a toothpick comes out clean.
• Cool completely on a wire rack before frosting to avoid melting the frosting.

Frosting

• Beat cream cheese and powdered sugar until smooth, add lemon juice or milk to reach desired spreadable consistency.
• Frost the cooled cake, garnish with berries, and chill for 15–20 minutes to set before serving.

Notes

Store in an airtight container in the fridge for up to 3 days. To freeze, wrap tightly and freeze unfrosted layers up to 2 months.

Keyword avocado banana cake, easy cake recipe, moist cake, mother's day cake, Spring Dessert