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.
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.