Courgette & Banana Cake

A recipe by Mandy (‘Sneaky Veg’)


  • 150 g caster sugar
  • 2 large eggs
  • 120 ml olive oil
  • 120 ml Greek yoghurt
  • 1 ½ teaspoons vanilla extract
  • 1 ripe banana mashed
  • 2 medium courgettes grated
  • 225 g self-rising flour
  • 1 teaspoon baking powder

For the icing

  • 300 g icing sugar
  • 50 g unsalted butter softened
  • 125 g cream cheese


  1. Pre-heat the oven to 180°C. Grease and line two 20cm sandwich tins.
  2. Beat together the eggs and sugar. Add the oil and beat, followed by the yoghurt and vanilla extract, continuing to beat until well blended.
  3. Stir in the banana and courgettes. When well mixed sift in the flour and baking powder, and fold in with a metal spoon.
  4. Pour the mixture evenly into the two sandwich tins and bake for around 20 minutes until golden brown and firm to the touch.
  5. Cool in the tins for 10-15 minutes before turning out onto a wire rack to cool completely.
  6. To make the icing beat together the icing sugar and butter until it comes together and is well mixed. Add the cream cheese and continue to beat until it's completely mixed in. Continue beating until the icing is light and fluffy. Spread over one of the cakes and sandwich together. Sift a little icing sugar on the top of the cake.
  7. This cake is very moist and gooey and is best stored in the fridge.