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”).
Here’s the recipe, in case 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 )