Who else likes the site of a nicely browned, almost black banana?  While I prefer bananas on the greener side (though not as green as I used to...), I often buy a bunch of banana, forget that I have them, and they soon become too brown for me to eat plain.  It may seem thus that I personally don't like the site of black bananas, but in reality, nothing could be farther from the truth.  You see, that part about "forgetting" I have them?  Well, that's kind of on purpose... Why?  Well, browned/black bananas equal banana oatmeal, banana pancakes, or more importantly, banana bread.  

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!
Banana Zucchini Bread
Makes 4 small loaves or 1 large loaf

Ingredients:
  • 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

Directions:
  1. Preheat oven to 350 degrees.*
  2. Combine the flours, baking powder, baking soda, and cinnamon in a large mixing bowl.
  3. In a separate bowl, thoroughly mix the remaining ingredients.
  4. Stir the wet ingredients into the dry until well combined, but don't over mix.
  5. Scoop the batter into a greased loaf pan or four mini loaf pans.
  6. 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.
This was one of my first attempts to bake with coconut flour, but it turned out perfectly!  I couldn't be happier with the result.  So if you're skeptical of it, maybe give it a try!

I also wanted to give a quick update on my foot... I went to the doctor yesterday, and while I don't have a fracture, it's close.  My bones weren't recovering quick enough from my runs (apparently the break down and build up just like muscles) which is what caused my issue.  It sounded like it had finally healed, but I got back into training too intensely too quickly and messed it up again.  He said it would probably be mid February before I can run again, and even then, it will only be for 2-3 minutes every three days until I can work up to running more.  So that half marathon in two weeks?  Ya, that isn't going to happen.  Learning that was really hard for me, but I know that it is more important that I get my body healed and healthy.  In the intern, I'm going to work on running in the pool, which I'm actually quite excited about!  So anyway, that's that.  The good thing is that is sounds like I will heal and be able to run again, but it is going to take time.


Have a great weekend, my friends!


Question:

Have you ever baked with coconut flour?
 


Comments

01/04/2014 12:24

This look absolutely delicious!! I've never tried coconut flour or coconut oil but I'd like to!

That's so sad about your foot :( but at least it's not permanent! I bet this was meant to happen - you'll come back stronger than ever! :)

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I don't care for brown bananas either, but they sure do make the BEST oatmeal and bread products :)

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01/05/2014 04:14

Aw, I'm sorry to hear about your foot- but this allows you to step back and assess the situation and your mindset- to properly let it heal, as tough as it is, so future marathons will be done smoothly!

Love the recipe- It's so similar to one I often make, except never added shredded zucchini which is weird...I add that to everything ;)

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01/05/2014 05:35

I secretly love black bananas too: they make the most perfect banana bread! I love the zucchini addition too. This sounds like a perfect healthy treat!
Sorry to hear about your foot :'( Get some relax, let it heal and you'll be winning races in no time I'm sure. I'm sending good vibes so your foot feels well soon. And hugs to you, you can do it! xxxx

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Banana bread is so good! And I can't stand too brown bananas, I use to! But... not anymore and banana bread is perfect for them!

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I love how moist this bread looks. Banana bread is such a favorite but I don't make it nearly enough, thanks for the reminder!

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01/05/2014 14:22

I am currently loving coconut flour!!! Seriously delicious - I make these cookies (I posted it on my blog) that have coconut flour and I crave them! lol. I definitely need to experiment more with the stuff :)

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01/05/2014 14:27

PS: THE EXACT SAME THING THAT'S HAPPENING TO YOUR FOOT IS HAPPENING TO MINE!!! OMG it's HORRIFIC!!

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Mmmmmm I love banana bread! Especially zucchini banana bread. I like my bananas at the perfect yellow stage. Which usually only lasts one day. I try to freeze them at that stage because I am not a fan of really soft, smushy bananas.

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01/05/2014 22:13

oh my gosh girl, you are genius! i gotta try this combo, and add some PB on top, right?

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01/05/2014 23:42

Yes, it is very important for you to let your foot heal completely - there will be other half marathons later you know.
As for this bread - Alex - this is definite thumbs up!!! I am in full drool mode over here! I made banana walnut pancakes using almost black bananas myself, but I think I would much rather have had a slice of this banana -zucchini bread!
I do have a question for you though - have you baked with rice flour? and if you have, how would you say it stacks up against coconut flour? Thanks lady

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Alex
01/06/2014 07:38

I have baked with rice flour (specifically brown rice, I haven't tried regular rice flour) and have never had an issue, except for once I tried to make cookies with it, and they were rather gritty. However I haven't used it in conjunction with coconut flour... do you mean that or using in place of coconut flour? If using it in place of coconut flour, I would either reduce the liquid or increase the amount of rice flour because coconut flour absorbs a lot more liquid than rice flour. Does this help?

Thank you for all your always kind words and encouragement! Have a great day my dear! <3

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01/06/2014 06:26

This sounds delicious with both the banana and zucchini! I've also been really intrigued by coconut flour lately - I need to give it a try! I hope that your foot heals up nicely and that you can get back to running soon enough!

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01/06/2014 20:04

I've been having trouble with bananas lately. I can't seem to keep them long enough to let them get brown. I've been eating them a little too fast lately. Maybe I can try to 'forget' about them :) I've never tried making banana zucchini bread before either, so we're totally in the same boat. I have no doubts though that it is some great tasting bread! I've had zucchini bread and plain banana bread before, so combining them sounds absolutely brilliant. I'm sorry about your foot! I had a similar situation earlier this year, but I ended up fracturing my foot. You'll be so glad you stopped when you did because the recovery time, though no exactly short, is MUCH shorter than the recovery for an actual fracture. No worries about missing the half! Just get better, and you'll be running a full marathon in no time! Either way, I'm keeping you and your foot in my thoughts and prayers!

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01/07/2014 10:11

i love banana bread! i found a great recipe but i've never tried with zucchini before so will be trying this!!

kathy
<a href="http://www.lifeinprogress.ca">Vodka and Soda</a>

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01/08/2014 18:42

This looks so delicious!! I love love LOVE banana bread and am planning to make some soon :) Thanks for the recipe!! I hope that you have a great rest of your week!

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01/08/2014 21:53

SO bummed to hear about your foot, but I am glad you are listening to your body/doc and not running the race. There are plenty more in your future! This bread looks so good, I LOVE when I have brown bananas for baking.

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01/09/2014 22:37

Yum! I love using coconut flour in bread recipes.

Sorry to hear about your foot. Fingers crossed for a quick recovery :)

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01/12/2014 03:39

Yum! Also I love cooking with coconut flour, it gives baked goods an even moreish taste than usual.... I especially like making coconut flour pancakes

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01/14/2014 15:14

That (kind of) same thing happened to me! I was getting really bad shin splint and had my doctor take an MRI, he told me I needed to get stronger before I run longer distances. Now I am just doing a bit of strength training before starting to train again!

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01/19/2014 19:35

Now that's an idea I've never thought of! I love banana bread/muffins/pancakes but I bet the zucchini is a great addition.

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01/26/2014 01:54

Yummy!! I have a banana bread obsession...will be making this in the near future!! :)

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