I’ve made so many variations of banana bread over the last three years but it’s such a great creation. It’s a great substitution for every meal. This particular variation has both fruit and vegetables so it has to be healthy.
I was so hungry when I made this loaf I took the pictures about 30 seconds after it came out of the oven. I might have burned my fingers a little but it was so worth it to cut off a nice chunk, split it open and spread some salty butter on top. Good thing I took this picture right after it came out of the oven. This was pretty much the only slice I got. Alex ate the rest of the loaf, by himself!
I made this after a long afternoon sightseeing at the Tower of London. It was pretty horrible trying to cope with the crowds of tourists but we got in for £1 instead of £20 since we live in the same borough where it’s located. I’ve been several times over the last 10 years but it was fun to see the Queen’s jewels one last time before we go.
3 extra ripe bananas, mashed
1 cup zucchini, shredded
3/4 cup sugar
2 cups AP flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon (I used speculoos spice blend)
2 tbs butter, melted
1 cup chocolate chips
- Preheat the oven to 350 F/180 C and grease a loaf tin. In a medium sized bowl stir together the mashed bananas, shredded zucchini, sugar and egg.
- In a seperate small bowl mix together the flour, baking powder, baking soda, salt and cinnamon. Stir the dry ingredients into the wet. Stir in the melted butter and chocolate chips.
- Pour the batter into the prepared loaf tin and bake for 50-60 minutes until a toothpick inserted in the middle comes out clean.
adapted from Shoots and Roots