Banana Zucchini Bread

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I recently came across this recipe on about.com. I had bananas that were browning on my counter, plus you know me and zucchini, I still have plenty of it. So I figured why not try it, Banana Zucchini Bread. It would use up two things I need to do something with. I must say it turned out great.

Now, I am still partial to my the banana bread recipe that I always make. However, this was another good way to use up all my zucchini. This time I did add the nuts called for in the recipe. I love banana bread especially when it includes nuts.

Banana Zucchini Bread Realmomkitchen.com

The recipe also calls for self rising flour and I just happened to have a small package of it in my pantry. I had used for another recipe a little while ago. So this recipe also helped me to use that up too. However, it is simple to make your own self rising flour. I have included how to do that in the notes of the recipe.

Banana Zucchini Bread Realmomkitchen.com

Here is what you need to make the

Banana Zucchini Bread

  • SELF-RISING FLOUR
  • SALT
  • GROUND CINNAMON
  • GROUND NUTMEG
  • EGGS
  • SUGAR
  • BROWN SUGAR
  • VEGETABLE OIL
  • SOUR CREAM
  • VANILLA
  • BANANAS
  • ZUCCHINI
  • PECANS
Banana Zucchini Bread Realmomkitchen.com

Banana Zucchini Bread

Real Mom Kitchen

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Ingredients
  

  • 2 cups self-rising flour see Notes
  • ¼ tsp salt
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 2 large eggs
  • ¾ cup granulated white sugar
  • ¼ cup brown sugar packed
  • ¼ cup vegetable oil
  • ½ cup sour cream
  • 1 tsp vanilla
  • 1 cup mashed bananas
  • 1 cup grated zucchini excess water squeezed out
  • ½ cup chopped pecans

Instructions
 

  • Preheat oven to 350 F. Grease a 9- x 5- x 3-inch loaf pan or large muffin tins. In a medium bowl, whisk together flour, salt, cinnamon, and nutmeg until combined. Set aside.
  • In a large bowl, beat eggs, sugars, vegetable oil, sour cream, and vanilla. Stir in banana. Using a wooden spoon, stir in flour mixture, mixing only until combined. (Small lumps will bake out.) Fold in zucchini and pecans.
  • Pour into prepared loaf pan or muffin tins. Bake about 45 minutes to 1 hour for the loaf and about 25 to 30 minutes for the muffins, until center tests done with a toothpick. Let rest in pan for 5 minutes, then turn onto a rack to cool. Best served warm or at room temperature. Yield: 1 loaf or 12 muffins

Notes

Notes: Do use self-rising flour for this recipe. All-purpose flour will make it too dense and gummy. To make self-rising flour, mix together 1 cup All-Purpose Flour, 1 1/2 teaspoons baking powder, and1/4 teaspoon salt.
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