Whole Wheat Zucchini Banana Bread
Another Zucchini bread (or another banana bread, depending on how you look at it) variation. This is flavorful, moist and simple to throw together.
Servings: 12
Ingredients
- ¾ cup whole wheat pastry flour You can also use an all purpose or gluten free if you prefer.
- ¾ cup all-purpose
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup melted butter
- ¼ cup canola or other neutral oil
- ¼ cup sour cream or plain Greek yogurt
- ⅔ cup brown sugar you can also use granulated, coconut or even maple syrup if you prefer
- 1 egg
- 1 cup grated zucchini squeeze to remove liquid
- 2 ripe bananas, mashed
- 2 teaspoons vanilla
Instructions
- Preheat oven to 350 degrees.
- Prep your loaf pan. I used an 8 ½ x 4 ½ inch pan. You can use a pan spray or brush it with butter.
- In a small bowl, mix together flour, baking powder, baking soda, and salt. Set aside.
- In another larger bowl, add oil, butter, sugar. Mix them well, then add in the vanilla and egg. Mix to combine.
- Add in zucchini and mashed bananas. Mix to combine. Add in dry ingredients, at this point be careful not to overmix.
- Pour your batter into the prepared pan.
- Bake for 50-60 minutes. Remove from the oven and allow it to cool for about 5-10 minutes. Then carefully invert to remove it from the pan.
- I like to eat this hot, with plenty of butter, but it also really good cooled.
- Now, sit back and enjoy. You deserve it!