Saturday, October 1, 2011

Unphotogenic Banana Zucchini Bread

In the spirit of not wasting food, but sticking true to my refuses-to-eat-spotty-bananas roots I decided to make banana bread to use up those bananas. I didn't have much in the house by way of food, but the improvised results were pretty delicious. The photo is kind of ugly though. 

  1. 2 ripe bananas, smushed
  2. 1/2 zucchini, grated
  3. 1/3 cup coconut oil, melted
  4. 1 cup brown sugar (loosely packed)
  5. 1 egg, beaten
  6. 1/4 tsp almond extract (I'm sure vanilla would do as well, I just never have any)
  7. dash each of cinnamon, ground cloves, nutmeg 
  8. 1 tbsp baking soda 
  9. 1 1/2 cups of whole wheat flour
  10. (optional) chopped walnuts
  11. (optional) tablespoon flax seeds
  1. Preheat oven to 350F
  2. combine oil, bananas, and zucchini 
  3. add egg, sugar, spices, and almond extract and mix
  4. add baking soda and salt and mix
  5. optionally, add flax seeds and/or walnuts
  6. add flour and mix. Yum.
  7. Butter and flour a 4x8" loaf pan
  8. Put batter in pan and bake for 40-60 minutes
  9. Remove from oven when finished, cool and remove from pan

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