Description
A nutrient-rich, moist banana bread combining overripe bananas with zucchini for a naturally tender crumb. Balanced spices and minimal sugar create a wholesome, flavorful loaf perfect for snacks or breakfast.
Ingredients
2 cups all-purpose flour
2 teaspoons cinnamon
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, melted
1/2 cup white sugar
1/2 cup brown sugar
2 teaspoons vanilla extract
2 large eggs
2 medium bananas, mashed (~1 1/4 cups)
1 cup grated zucchini
Instructions
Preheat oven to 350°F (175°C)
Line 9×5-inch loaf pan with parchment paper and grease lightly
In a bowl, whisk flour, cinnamon, baking powder, baking soda, and salt
In a separate bowl, mix melted butter, white sugar, brown sugar, and vanilla
Add eggs and whisk until emulsified
Stir in mashed bananas and grated zucchini (squeeze out excess moisture first)
Combine wet and dry ingredients, mixing until just incorporated
Pour batter into prepared pan
Bake 55-60 minutes until a toothpick comes out clean
Cool 10 minutes in pan, then transfer to a wire rack
Notes
Use room temperature eggs for better emulsification
Modify flour to gluten-free with xanthan gum as needed
Coconut oil replaces butter for vegan version
Substitute cardamom for half the cinnamon if desired
Store in airtight container for up to 3 days
- Prep Time: 30
- Cook Time: 60
- Category: Bread recipes
- Method: Baking
- Cuisine: North American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 14g
- Sodium: 80mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 25mg