This recipe came about thanks to compromise… Dave was asking for zucchini bread, and I was anxious to use up a couple of very brown bananas. Then a thought hit me, make him zucchini bread but add the bananas! Dave agreed to my craziness and I got to work.
The bread turned out moist and fluffy, with a delicate banana flavour and pretty flecks of green. I love this loaf and see myself making it again and again. Seriously, I want to make it for everybody!
So I guess there was a lesson in all of this for me: Don’t be afraid of compromise, the results can be delicious!
1 1/2 cups All-Purpose Flour
1 tsp Cinnamon
1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
1 cup Finely Shredded Zucchini (don’t peel)
3/4 cup Sugar
1/2 cup Pureed Banana
1/4 cup Canola Oil
1 tsp Apple Cider Vinegar
Preheat oven to 350°F and prepare an 8-inch loaf pan.
Stir together the flour, cinnamon, baking powder, baking soda, and salt. Set aside.
Stir together the zucchini, sugar, pureed banana, oil, and vinegar until well combined.
Add the wet ingredients to the dry and stir until just moistened (batter will be lumpy).
Spoon batter into loaf pan and level the surface.
Bake for 45 – 50 minutes, until an inserted toothpick comes out clean.
Allow the loaf to rest in the pan for 10 minutes before transferring to a rack.
When completely cool, wrap and store overnight in the refrigerator before slicing.