You know the story – you have a bundle of bananas going brown on your counter and you need to do something with them quickly! Nothing is worse than watching fruit go bad, but I’m here to tell you there is a solution and it’s called The Best Banana Zucchini Bread. This recipe for banana zucchini bread is a great way to keep food from going in the garbage while making a delicious treat for your family. It’s packed with grated zucchini, mashed bananas, and chocolate chips. It tastes like a dessert but has a serving of fruit and vegetables hidden inside. You can have your Banana Zucchini Bread and eat it too!
INGREDIENTS YOU’LL NEED:
- Ripe Banana
- Zucchini
- Apple
- Egg
- Sugar
- Butter
- Vanilla Extract
- Baking Soda
- Baking Powder
- Cinnamon
- Milk
- Flour
- Salt
- Raisins (Optional)
- Chocolate Chips (Optional)
- Walnuts (Optional)
HOW DO YOU PREPARE BANANA ZUCCHINI BREAD?
Preheat oven to 350 degrees F. Grease a loaf pan. In a large bowl mash the bananas with a potato masher. In a separate bowl grate the apple and zucchini and let it drain in a colander for fifteen minutes. Squeeze out the excess moisture with your hands. Add the eggs, sugar, vanilla, salt, and melted butter. Combine these ingredients well.
Add the baking powder and baking soda to the bowl. Then add the flour, cinnamon, apple, and zucchini be sure you mix this well. It will be lumpy and that is ok. Feel free to add in any optional ingredients at this point, chocolate chips, walnuts, or raisins.
Pour the batter into the pan.
Bake the banana bread at 350 degrees F. If you are using a loaf pan bake for 55-60 minutes. When a toothpick comes out clean from the center it is done.
Serve with a tall cold glass of milk and smother it with butter. Enjoy!
HOW DO YOU KEEP BANANA BREAD MOIST?
This bread freezes so well! There are a few options on how to store it. Pick which one is best for your family, that is, if you have any leftover bread! I tend to double this recipe just so I have one loaf I can freeze for later.
- At Room Temperature: This is an easy way of storing the bread that will be eaten quickly. Place the cooled bread in a ziplock bag or airtight container. Then store it in the pantry or counter at room temperature. Always keep the bread wrapped or stored when not eating. This will lock in the flavor and keep it moist.
- In the Freezer: Allow the bread to cool completely. Then wrap the entire loaf tightly using plastic wrap or aluminum foil. I recommend going around about 2 to 3 times. Place the wrapped bread in a large freezer ziplock bag and lay it in the freezer. When ready to enjoy, thaw in the refrigerator or at room temperature.
ANOTHER OPTION IS TO MAKE MUFFINS:
Add ⅓ cup of batter to each cupcake liner. Bake for 22-26 minutes, or until an inserted toothpick is removed with some crumbs, but not wet batter. Tops should be rounded and golden brown.
lOOKING FOR MORE DESSERTS? TRY ONE OF THESE!
The Best Banana Bread
Equipment
- Loaf Pan
Ingredients
- 4 Banana 4-5 Ripe Mashed Bananas
- 1 Cup Sugar
- 2 Tsp Vanilla Extract
- 2 Eggs
- 1 Stick Unsalted Butter melted
- 2 Tbsp Milk
- 1 Tsp Baking Powder
- 1 Tsp Baking Soda
- 1 Tsp Cinnamon
- 2 Cups Flour
- ⅞ tsp Salt Pinch of
- ¼ tsp Chocolate Chips Optional
- ¼ tsp Walnuts Optional
- ¼ tsp Raisins Optional
Instructions
- Preheat oven to 350 degrees F. Grease a loaf pan.
- In a large bowl mash the bananas with a potato masher. Add the eggs, sugar, milk, vanilla, salt, and melted butter. Combine these ingredients well.
- Add the cinnamon, baking powder, and baking soda to the bowl. Then add the flour be sure you mix this well. It will look lumpy and that is ok.
- Feel free to add in any optional ingredients at this point, chocolate chips, walnuts, or raisins. I added mini chocolate chips about 1/2 cup.
- Pour the batter into the pan and bake at 350 degrees F. If you are using a loaf pan bake for 55-60 minutes. When a toothpick comes out clean from the center it is done.
- Serve with a tall cold glass of milk and smother it with butter. Enjoy!
