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Monday, October 13, 2014

Banana Zucchini Bread

A few things happened today. I wanted to make something yummy and freshly baked to enjoy in the afternoon. I noticed I had an abundance of ripe bananas in the freezer. And I wanted to give my daughter some kind of treat.

So I made banana bread. With zucchini. And way less sugar than usual. But then I messed up and shorted the recipe an entire cup of flour. Yup, a whole cup. And I didn't realize until just now as I was looking at my recipe. I didn't notice because the banana bread was fantastic. Moist and yummy. So good in fact that we (my husband, me and my 1 year old daughter) ate almost the entire loaf!

Oh well. It was pouring rain today, the house smelled like baking and the banana bread was fairly healthy as far as baked goods go. And I got a new and better recipe as a result. A very productive day!

 Banana Zucchini Bread
Makes 1 loaf

1/4 cup Butter
1 tsp Vanilla
1/4 cup Sugar
2 Eggs
1/4 cup Unsweetened Apple Sauce
1/4 cup Buttermilk
1 cup Mashed Ripe Bananas, about 2 large ripe bananas 
1 cup Zucchini, grated
1 1/4 cups Whole Wheat Flour
3 tbsp Ground Flax
2 1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt

Preheat the oven to 350 degrees. Grease a loaf tin and set aside.

Cream together butter and vanilla. Beat in sugar until light and fluffy. Then beat in the eggs.
Stir in the apple sauce, buttermilk, banana and zucchini.

Sift together the dry ingredients. Stir into wet ingredients until just combined.

Bake for about 45-55 minutes, or until a toothpick inserted into the centre comes out clean. Cool on a wire rack.

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