Banana-Zucchini Bread

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If you imagined what Banana-Zucchini Bread would be like, you’d probably guess that 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 the 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 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).

Some other really good zucchini breads I recommend are: Zucchini Spice Bread, Lemon-Zucchini Loaf with Lemon Glaze, and Carrot-Zucchini Bread.

Are you growing zucchini in your garden this year? What kinds of recipes do you like to make with it?

Linked to Fiesta Friday at The Novice Gardener and Inspire Me Monday at Create with Joy.

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25 thoughts on “Banana-Zucchini Bread

  1. Lisa

    Looks great! Easy recipe. I have a bag of ripe bananas and a huge zuchinni from
    My garden….. Sitting on my counter. This is perfect! Thanks! Happy FF!

    Reply
  2. Pingback: Bruschetta or Crostini ?| Fiesta Friday #31 | The Novice Gardener

  3. cheri

    Hi Nancy, yes! I am looking for ways to use up all the zucchini I have around here, never have combined zucchini and bananas before in a bread, sounds delicious!

    Reply
  4. bettylouise31

    Banana usually add moisture to you baking. Try applesauce and used coconut flour. When baking cupcakes after your batter is mix ready throw in a couple handfuls of frozen blueberries especially good with chocolate batter.

    Reply
  5. Kaila511

    This looks tasty and moist. I’m not growing zucchini this year, but the farm next door to us has some! I make zoodles a lot because I have celiac disease. They’re zucchini noodles. BUT, I might have to experiment with zucchinis in baking too. 🙂

    Thanks for sharing. Happy FF, and have a wonderful weekend!

    Reply
  6. Hilda

    This is a great recipe for using up those prolific zucchinis at this time of year. I’ve never mixed it with banana in baking before, but will give this one a try. Thanks for bringing it along to Fiesta Friday.

    Reply

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