My review -- AMAZING *****  5 stars

Of course, I added chocolate chips, not many, and I used extra grated squash, so that I had enough to fill one 8" pan and one 9" pan.  It was really good and really moist and tasted like a banana cake, you wouldn't have known there was squash in there.  I will be making this again, and often if the squash keep coming like they have been !  The icing is plenty to ice two layers -- even had enough to do the sides had I wanted to stack this into a double layer cake.  


  • For the summer squash and banana cake
  •  Butter, for the pan
  • 2 cups (255 grams) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground cinnamon
  • 1 1/2 cups (330 grams) packed light brown sugar
  • 3/4 cup (180 milliliters) mild vegetable oil, such as grape seed or light olive oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup (100 grams) finely grated yellow squash (from about 1 large summer squash)
  • 2 large ripe bananas, mashed (about 1 cup or 10 1/2 ounces)
  • For the cream cheese frosting
  • One 8-ounce (226-gram) package cream cheese, room temperature
  • 4 tablespoons (2 ounces/55 grams) unsalted butter, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (100 grams) confectioners’ sugar


  • Make the summer squash and banana cake
  • 1. Preheat the oven to 350°F (175°C). Butter a 9- or 10-inch round cake pan.
  • 2. In a medium bowl, combine the flour, baking powder, baking soda, salt, and cinnamon.
  • 3. In a large bowl, whisk together the brown sugar, oil, eggs, and vanilla. Stir in the squash and bananas. Add the dry ingredients and stir until just combined.
  • 4. Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, 45 to 60 minutes. Turn the cake out onto a wire rack and let it cool completely, about 3 hours.
  • Make the cream cheese frosting
  • 5. In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese and butter until fluffy and smooth, 3 to 5 minutes. Add the vanilla and confectioners’ sugar and beat to combine.
  • Assemble the cake
  • 6. Spread the frosting on top of the cake and, if desired, also coat the sides.

Recipe from


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