Monday, July 22, 2013

Banana Zuchinni Bread

This was great.  This differs from the normal bread I make in that it has a little more banana.  I used 3 small-med. bananas and it worked great.  I make 1 8x4 loaf and made the rest into doughnuts rolled in sugar.  The loaf and doughnuts was gone in 1 day.  The original recipe called for walnuts but I didn't add them.  I also didn't add the banana extract.

Banana Zuchinni Bread
from: taste of home

  • 1-1/2 cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 1 cup mashed ripe bananas
  • 1/2 cup canola oil
  • 1/2 teaspoon banana extract
  • 1/2 teaspoon vanilla extract
  • 1 cup shredded zucchini
  • In a large bowl, combine the first six ingredients. In a small bowl, beat the egg, bananas, oil and extracts. Stir into dry ingredients just until moistened. Fold in zucchini and walnuts.
  • Transfer to three 5-3/4-in. x 3-in. x 2-in. loaf pans coated with cooking spray. Bake at 325° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 3 mini loaves (6 slices each).

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