Made with bananas and zucchini, this banana cake is the best and easiest cake I've ever had! It's moist, it's perfectly sweetened, and it's so, so delicious!
In a large bowl sift together the flour, baking soda, baking powder, salt, ground cinnamon, and nutmeg.
Take the cake out of the oven and let the cake cool for 20 minutes on a rack, then carefully invert it onto a cooling rack.
Sprinkle with chopped walnuts; cut and serve.
WW SmartPoints: 8
*It is very important that you squeeze out excess water from the zucchini. I usually just wrap up the shredded zucchini in paper towel and squeeze all the water out over my sink or over a big mixing bowl.