My Newest Creation – Banana Zucchini Bread!

What do you do when you have an abundance of zucchini (and let’s face it, anytime you plant a few little zucchini plants you end up with an abundance of zucchini) and an over-abundance of slightly over-ripe bananas? You try not to waste the abundance!

So I was all set to bake banana bread, and then zucchini bread.  But I thought … wait, why not combine the two and make Banana Zucchini Bread.  I am all about multi-tasking, and this seemed like a great shortcut.  Besides, you can have fruit and a veggie in your bread – how cool is that!

I took a basic banana bread recipe and a basic zucchini bread recipe, both straight from the venerable “Betty Crocker’s Cookbook,” and compared them.  Then I wrote out a “mash up” (pardon the pun) of the ingredients for the recipes.

I tried it out, and … it was a hit!  I loved it, and so did my two daughters.  I am thinking that on the next batch I will add some walnuts ( because that’s what we usually put in our banana bread) and some mini chocolate chips (because sometimes I bake my zucchini bread as “Chocolate Zucchini Bread”).

Banana Zucchini Bread
Banana Zucchini Bread

Here’s the recipe for my Banana Zucchini Bread, if you want to try it:

  • 1 cup sugar
  • 1/3 cup butter or shortening
  • 2 eggs
  • 1 cup mashed bananas
  • 1 cup shredded zucchini
  • 2 cups of flour
  • 1 tsp. baking soda
  • 1 tsp. vanilla
  • 1/2 tsp. cinnamon
  • 1/2 tsp. salt
  • 1/4 tsp. baking powder

Combine ingredients, bake in a loaf pan at 350 degrees for 60-70 minutes.  Check the loaf at 60 min to see if it’s done.

I baked it for 70 minutes with the Pampered Chef stoneware loaf pan that I have.  It came out perfect that way!  🙂

Let me know what you think!  I’d love to hear comments and how the recipe worked for you.  🙂

(I just posted this recipe here as well:  http://beebiesbabystore.blogspot.co.uk/2014/08/beebiesbakeoff-week-4-and-giant-jam-tart.html)

 

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