Banana Zucchini Bread Recipe

Ingredients

• 2 1/2 cups All-Purpose Flour (sifted)
• 1 teaspoon Baking Powder
• 1/2 teaspoon Salt
• 1 teaspoon Ground Cinnamon
• 1/2 cup Granulated Sugar
• 1/2 cup Brown Sugar (packed)
• 1/3 cup Vegetable Oil (canola or other neutral oil)
• 1/2 cup Sour Cream
• 1 teaspoon Vanilla Extract
• 3 Ripe Bananas (very ripe with brown spots, mashed)
• 1 large Zucchini (grated, about 1 cup)
• 1/2 cup Optional Nuts (chopped walnuts or pecans, optional)

Instructions

1. Preheat Oven

   Set the oven to 325°F and allow it to fully preheat.

   Time: PT10M

   Temperature: 325°F

2. Prepare Loaf Pans

   Spray two medium loaf pans with non‑stick spray, then line the very bottom of each with parchment paper.

   Time: PT5M

3. Mash Bananas

   Place three very ripe bananas on a plate and mash them until smooth.

   Time: PT5M

4. Grate Zucchini

   Grate one large zucchini; you should have about one cup of grated zucchini.

   Time: PT5M

5. Combine Dry Ingredients

   In a small bowl whisk together the flour, salt, baking powder, and cinnamon. Set aside.

   Time: PT5M

6. Combine Wet Ingredients

   In a large bowl whisk together the granulated sugar, brown sugar, vegetable oil, sour cream, and vanilla extract until smooth.

   Time: PT5M

7. Add Banana and Zucchini

   Stir the mashed bananas into the wet mixture, then fold in the grated zucchini.

   Time: PT4M

8. Incorporate Dry Ingredients

   Add the dry‑ingredient mixture to the wet mixture. Stir gently with a spatula until the flour is just moistened, scraping the sides of the bowl.

   Time: PT3M

9. Fold in Nuts (Optional)

   If using, fold in the chopped nuts until evenly distributed.

   Time: PT2M

10. Divide Batter

    Evenly divide the batter between the two prepared loaf pans, scraping the bowl to get every last bit.

    Time: PT2M

11. Bake

    Place the pans in the preheated oven and bake until a toothpick inserted in the center comes out clean, about 55‑65 minutes.

    Time: PT1H

    Temperature: 325°F

12. Rest in Pans

    Allow the loaves to sit in their pans for 5‑10 minutes before removing.

    Time: PT7M

13. Cool and Slice

    Remove the parchment paper, transfer loaves to a cooling rack, and let cool completely before slicing. Slice while warm for softer texture or wait until fully cooled for cleaner slices.

    Time: PT5M

Nutrition Facts

Calories

210

Protein

3g

Carbohydrates

30g

Fat

9g

Fiber

2g