If you were to guess what Banana-Zucchini Bread would be like, you’d probably say it would be moist, because it has both zucchini and bananas in it, after all. And you would be right–about this recipe, anyway. It has the perfect moist texture—not overly moist, but just right.
And this bread rises so nicely! I was afraid it might sink in the middle like some other moist quick breads I’ve made before, but not this one! It has a nice loaf shape with a rounded top and makes two 8 x 4″ loaves. If you use 9 x 5″ loaf pans, the bread will be thinner and baking time may be a little shorter. But I think this recipe work best with the 8 x 4″ size pans, so keep that in mind if you try this. It’s a great end-of-summer quick bread that puts both your garden zucchini and ripe bananas to great use!
BANANA-ZUCCHINI BREAD by NancyC
Makes two 8 x 4″ loaves
- 4 eggs
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 1 cup non-GMO canola oil or light olive oil
- 1 cup mashed ripe bananas (about 2 medium)
- 1 teaspoon pure vanilla extract
- 3 cups unbleached all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons cinnamon
- 1 teaspoon salt
- 1 1/2 cups shredded (unpeeled) zucchini
- Optional: 1 cup chopped walnuts or pecans
Preheat oven to 350˚F. Grease and flour two 8 x 4″ loaf pans; set aside.
In large bowl, beat eggs, then blend in sugars and oil. Add bananas and vanilla extract and blend well.
In medium bowl, combine flour, baking powder, baking soda, cinnamon, and salt; stir into egg/sugar/oil mixture. Add shredded zucchini and nuts, if using, and and stir just until combined.
Pour into 2 greased 8 x 4″ loaf pans and bake at 350˚F for 48 to 50 minutes or until toothpick inserted in center comes out clean. Cool in pans for 10 minutes, then remove to wire rack to cool completely (you may have to loosen the edges of the loaf just a little with a knife, and then the bread comes out very easily from the pan).
Recipe from NancyC | nancy-c.com
Are you growing zucchini in your garden this year? What kinds of recipes do you like to make with it?
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