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zucchini banana bread from The Jewish Kitchen
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Zucchini Bread with Bananas and Nuts

The bananas and the cinnamon mixed with the other ingredients fill the house with a wonderfully sweet and homey aroma. It also makes a lovely presentation and is perfect when paired with a cup of coffee or tea.
Course Brunch, Desserts
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 8 slices per loaf

Ingredients

  • 3 eggs, beaten This is the whole recipe
  • 3/4 cups vegetable oil
  • 1 2/3 cups sugar
  • 3 medium zucchini, peeled and grrated at least 1 cup
  • 2 ripe bananas, mashed
  • 1/2 cup chopped walnuts or nuts of your choice
  • 3 1/2 cups flour
  • 1 1/2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. Kosher salt
  • 2 tsp. vanilla
  • 1 tbsp. ground cinnamon
  • 1/2 cup dried cranberries optional (not used here) in place of nuts

Instructions

  1. Preheat oven to 325 degrees. Grease two 8 x 4 loaf pans. Set aside.
  2. In a deep bowl, combine the eggs, oil, sugar, zucchini, bananas, and vanilla. Set aside.
  3. In a separate deep bowl add the flour, baking powder, baking soda, cinnamon, salt. Stir. Add the egg mixture to this and combine until well-incorporated. Add the nuts.
  4. Divide evenly into the loaf pans. Bake for about 50 minutes. Check to see if bread is done by inserting a toothpick into the middle. If it comes out clean, remove from oven. If not continue baking for a few minutes more.
  5. Remove from oven and let cool before slicing.