Confession time. I don’t like bananas. Maybe it’s one of the reasons I’m not a fan when I get called Anna Banana. The riper the banana, the less I like it. The overwhelming aroma, the dark brown spotted skin, it all makes me want to run away.
But then there’s banana bread and banana muffins, that make it worthwhile to have an overripe banana in your kitchen. For this project though, I’ve combined the sweet, soft banana with the crunchy, fresh zucchini in a recipe that yields one loaf of bread and 12 muffins. Perfect, isn’t it? If you wish, turn this into 2 loaves or 24 muffins. You’re the boss!
Banana Zucchini Bread and Muffins
3/4 cup brown sugar
3/4 cup white sugar
1/2 cup vegetable oil
1/2 cup apple sauce
1 teaspoon vanilla extract
2 ripe bananas, mashed
3 cups flour
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1/2 teaspoons ground cinnamon
1 teaspoon salt
2 cups shredded unpeeled zucchini
1 cup chopped walnuts
1. Preheat the oven to 350 degrees F.
2. Beat eggs, sugars, oil, apples sauce and vanilla extra in a bowl. Stir in bananas.
3. In a separate bowl, combine flour, baking powder, baking soda, cinnamon and salt. Add to the egg mixture and stir to combine.
4. Fold in zucchini and walnuts.
5. Transfer half of the batter to a greased 9×5-inch loaf pan. Transfer the remaining batter into a greased 12-cup muffin pan. Bake in the preheated oven until the toothpick inserted into the bread/muffins comes out clean, about 50 minutes. The timing for the muffins might be less, be sure to check earlier. Cool on a rack.
And that’s all folks! Now you have bread and muffins to eat up, share and enjoy. These are quite good on their own. Do try the bread sliced, toasted and buttered (with either regular butter or peanut).