So when I saw some lonely, way-past-eating-plain bananas sitting lonely on my counter, I knew just how to remedy the situation. Now I also had about three-fourths of a zucchini in a fridge that was also looking for some attention. So I dumped them in a pot and threw it in the oven and out popped some of the best banana zucchini bread that I've ever made.
Now to be fair, I've never made banana zucchini bread before (I know, I know, I'm sure it's something that everyone else has made loads of times :P ) so that last statement is a bit misleading. But if there weren't tiny specks of green, you would think that your were eating plain 'ole banana bread. And then you might agree that it was some of the best banana bread you had ever had. At least that was my experience, and I hope it is yours as well!
Makes 4 small loaves or 1 large loaf
- 1 cup spelt flour (you could probably sub for a gluten-free flour)
- 1/2 cup coconut flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon (if you want to really be able to taste it, add more)
- 2 very ripe bananas, mashed
- 1 cup shredded zucchine (about 3/4 of a medium sized zucchini)
- 1/4 cup agave (could probably sub maple syrup or honey)
- 1/4 cup plain Greek yogurt
- 1 teaspoon liquid stevia (adjust to taste)
- 1 large egg, at room temperature
- 2 tablespoons coconut oil, melted and cooled
- 2 teaspoons vanilla extract
- 1/3 cup almond milk
- Preheat oven to 350 degrees.*
- Combine the flours, baking powder, baking soda, and cinnamon in a large mixing bowl.
- In a separate bowl, thoroughly mix the remaining ingredients.
- Stir the wet ingredients into the dry until well combined, but don't over mix.
- Scoop the batter into a greased loaf pan or four mini loaf pans.
- Bake in the preheated oven for about 25 minutes, turning half ways through.** Test with a toothpick. Allow the bread to cool in the pan for a few minutes and then transfer to a cooling rack. (The bread is pretty moist so you may want to store it in the fridge if you won't be eating all of it right away.)
*My loaf pan is dark which is supposed to bake at a lower temperature. If you are using a lighter pan (such as the silver ones), I would try setting the oven to 375.
**This time was for my four mini loaves. If you are making one big loaf, it will probably take closer to an hour.
Have a great weekend, my friends!
Have you ever baked with coconut flour?