Simple Banana & Zucchini Bread Recipe

I adapted this recipe from Sally’s Baking Addiction based on what I had available. Her recipe calls for 4 ripe bananas — I only had 2 but had a zucchini so I figured, let’s try it! It came out better than expected.

Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp ground cinnamon
• 1/2 cup (1 stick) unsalted butter, room temperature
• 3/4 cup dark brown sugar (regular brown sugar would be fine)
• 1/3 cup sour cream or yogurt (I used sour cream)
• 2 ripe bananas
• 1 cup unpeeled zucchini ribbons (for me, this was about 1 small zucchini and I used a peeler to make ribbons of zucchini)
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F and coat 10×7 pan (I used 10×7 pan but 9×5 or similar will work fine) with nonstick spray or melted butter. Set aside.
2. Whisk the flour, baking soda, salt, and cinnamon together in a large bowl.
3. Beat the butter and brown sugar together on high speed until smooth and creamy, about 2 minutes. (I used my stand mixer but a hand mixer would work too). On medium speed, add the eggs one at a time, beating well after each addition. Beat in the sour cream (or yogurt), mashed bananas, zucchini ribbons and vanilla extract on medium speed until combined.
4. With the mixer on low speed, slowly beat the dry ingredients into the wet ingredients. Do not overmix.
5. Pour batter into the greased baking pan and bake for 60-65 minutes. After 30 minutes, cover the bread with aluminum foil to help prevent the top and sides from getting too brown. You’ll know it’s done when you insert a toothpick or knife and it comes out clean.
6. Remove from the oven and allow the bread to cool completely (about 30-60 minutes – I set mine on a trivet). Enjoy!