Courgette and banana sheet cake with caramel buttercream
Courgette and banana create delicious magic together in this simple cake, complete with caramel buttercream icing.
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Cooking tools:
- Food processor
- Hand mixer
- Swiss roll pan
- Oven
- Mixing bowl
- Saucepan
- Microwave
- Grater
- Fork
- Wooden spoon
- Sifter
- Measuring cup
- Measuring spoon
- Skewer
- Cooling rack
- Offset spatula
- Parchment paper
- Kitchen timer
Ingredients
- 115 g butter at room temperature
- 1 cup sugar
- 1/2 cup brown sugar
- 1 cup mashed ripe banana (approx 2 medium-sized)
- 1/3 cup yoghurt (see notes)
- 1 egg
- 2 tsp vanilla extract
- 3 loose cups grated courgette (approx 2 medium-sized), squeezed of excess juice
- 2 tbsp milk
- 1 tsp baking soda
- 2 cups plain flour
- 1 tsp baking powder
- pinch of salt
- 1 tsp mixed spice
- 1/2 tsp cinnamon
- Caramel buttercream icing
- 100 g butter, at room temperature
- 2 1/2 cups icing sugar
- 3 tbsp caramel
- 1 tbsp milk, if needed
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