zucchini bread with banana recipe

Written BySheba G Updated On
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The Best zucchini bread with banana recipe

I’ve been making zucchini bread with banana for years, and it’s always a hit with my family. It’s a classic recipe that never goes out of style, and I love how it combines the sweetness of bananas with the earthy flavor of zucchini.

The result is a moist and delicious loaf that’s perfect for breakfast, snack time, or as a side dish for dinner. My kids adore helping me mix the batter, and they’re always eager to taste the finished product.

I’ve made this recipe countless times, and it never fails to impress. Whether you’re looking for a healthy snack option or a tasty dessert, this zucchini bread with banana is sure to please.

The best part is that it’s incredibly easy to make – just combine the ingredients in a bowl, pour them into a loaf pan, and bake until golden brown. I love serving this bread at family gatherings and potlucks, where it’s always a crowd-pleaser.

It’s also a great way to use up any extra bananas or zucchinis you might have on hand. This recipe is truly a staple in our household, and I highly recommend giving it a try.

Zucchini Banana Bread

4.8 from 1431 votes

This moist and delicious zucchini banana bread is a perfect blend of two favorite flavors. It’s easy to make and perfect for breakfast or a snack.

Prep Time15 mins
Cook Time60 mins
Resting Time0 mins
Total Time1 hr 15 mins
Servings: 10Cuisine: InternationalCalories: 250 kcal

🥘Ingredients

Wet Ingredients

2 ripe bananas, mashed
1/2 cup vegetable oil
1/2 cup brown sugar
1/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract

Dry Ingredients

1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg

Add-Ins

1 1/2 cups grated zucchini, squeezed dry
1/2 cup chopped walnuts (optional)

👨‍🍳Directions

1Preheat your oven to 350°F (175°C).
2Grease a 9×5-inch loaf pan and set it aside.
3This ensures the bread does not stick to the pan.
4In a large mixing bowl, combine the mashed bananas, vegetable oil, brown sugar, and granulated sugar.
5Mix well until the sugars are fully incorporated and the mixture is smooth.
6Add the eggs one at a time, mixing well after each addition.
7Stir in the vanilla extract.
8The mixture should be well combined and smooth.
9In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
10This will help to evenly distribute the leavening agents and spices throughout the bread.
11Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
12Be careful not to overmix.
13Fold in the grated zucchini and chopped walnuts (if using).
14The batter should be thick and well combined.
15Pour the batter into the prepared loaf pan and smooth the top with a spoon.
16Place the loaf pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
17The top should be golden brown and firm to the touch.
18Remove the bread from the oven and let it cool in the pan for 10 minutes.
19This allows the bread to set and makes it easier to remove from the pan.
20After 10 minutes, transfer the bread to a wire rack to cool completely before slicing.
21The bread should be cooled completely before slicing to prevent it from becoming soggy.

🔧Equipment

Mixing bowl
Loaf pan
Oven
Box grater
Spoon

📊Nutrition Facts (per serving)

🔥Calories: 250 kcal🧈Total Fat: 10g💛Saturated Fat: 1.5g❤️Cholesterol: 25mg🧂Sodium: 250mg🌾Total Carbs: 35g🥦Dietary Fiber: 2g🍬Sugars: 20g🥩Protein: 4g

📝Notes

Tips: To make this recipe even healthier, you can substitute whole wheat flour for all-purpose flour. You can also add other mix-ins like chocolate chips or dried fruit.

This zucchini bread with banana is perfect for any occasion – whether you’re hosting a dinner party or just need a healthy snack option on hand. It’s also an excellent way to get your kids involved in cooking – they’ll love helping with the mixing and measuring steps.

Once you’ve tried this recipe, I’m sure you’ll be hooked like I am! Don’t be afraid to experiment with different variations by swapping out ingredients or adding new spices – but honestly, the original recipe is already hard to beat.

❓ Frequently Asked Questions About Zucchini Banana Bread

Q: What type of flour should I use for this recipe?

A: You can use either all-purpose flour or whole wheat flour for this recipe – both options will produce delicious results. If you’re looking for a gluten-free option, consider using almond flour or coconut flour instead.

Q: Can I substitute other types of fruit in this recipe?

A: While bananas are the traditional choice for this recipe, you can experiment with other fruits like applesauce or mashed berries to create different flavor combinations.

Q: How do I ensure my zucchini bread with banana is moist?

A: To prevent dryness in your finished loaf, make sure to not overmix the batter – stop mixing once the ingredients are just combined.

Q: Can I freeze this bread for later use?

A: Yes – simply wrap the cooled loaf tightly in plastic wrap or aluminum foil and store it in an airtight container in the freezer for up to 3 months.

Q: Do I need to add any special spices to this recipe?

A: While cinnamon is often paired with banana in baked goods, feel free to omit it if you prefer – the zucchini will still provide plenty of flavor.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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