Banana-Zucchini Bread Recipe - Allrecipes.com
Banana-Zucchini Bread Recipe
  • READY IN ABOUT hrs

Banana-Zucchini Bread

Recipe by  

"A combination of two favorites: banana nut bread and zucchini bread. The flavors combine and in each bite you get just a hint of both flavors."

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Ingredients Edit and Save

Original recipe makes 2 loaves Change Servings
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  • PREP

    15 mins
  • COOK

    50 mins
  • READY IN

    1 hr 5 mins

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 8x4 inch bread loaf pans.
  2. In a large bowl, beat eggs until light yellow and frothy. Add oil, brown sugar, white sugar, grated zucchini, bananas, and vanilla; blend together until well combined. Stir in the flour, cinnamon, baking powder, baking soda, and salt. Mix in the cranberries and nuts. Divide the batter evenly between the two prepared loaf pans.
  3. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 50 minutes. Allow to cool in the loaf pans on a wire rack before removing and serving.
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Reviews More Reviews

Most Helpful Positive Review
Jul 17, 2007

After reading other reviews, I made a couple of changes. I used 2 cups of grated zucchini, and I cut the white sugar back to 1/2 cup. I also used 1 cup applesauce instead of oil. I also baked it for about 40 minutes, but I have a convection oven. This bread was moist, and it was a great way to use up both bananas and zucchini.

 
Most Helpful Critical Review
Jul 15, 2007

Pretty good but could use way more banana; 2 mashed bananas equals 2/3 cup which is not much for 2 whole loaves. I found it a bit dry and think adding more banana next time will help. I also doubled the cranberries and nuts; toasted the nuts in the microwave for more flavor.

 
Aug 19, 2007

My whole family loved this recipe! The only reason I didn’t give it 5 stars is because I did change it just a tiny bit. I left out the nuts and cranberries and only used 2/3 cup Sugar. Also I used Cinnamon Plus (a cinnamon spice blend for pampered chef that has nutmeg, allspice, orange peel, cloves, & ginger) instead of just cinnamon. I cooked it in a muffin pan (making 24 muffins) instead of loaf pans. It takes less time to cook so keep an eye on the muffins. I think it was about 25-30 minutes.

 
Oct 27, 2007

Delicious! As others suggested I reduced the sugar to 1/2 cup and increased the zucchini to 2 cups. Will make again!

 
Aug 01, 2007

thank you for this great recipe. I followed the recipe and made a few changes, instead of a cup of white sugar i to only use 1/2 cup to cut back on the amount of sugar being used, i also added in 3 tablespoons of ground golden flaxseed, and i put in 1/4 cup of Herseys cocoa and it turned out wonderful my whole family loves it.

 
Jul 16, 2008

WOW!!! This was fantastic!! Hands down the best bread I have EVER had!! I can't even explain it but the bananas added just something extra texture and flavor wise that really amps up your normal zucchini bread!

 
Jun 25, 2007

This was pretty good. I didn't think it was "great", but I made some changes, so I might have done that on my own. I substituted apple sauce for the oil to make it healthier. It was somewhat dry, and this may have caused that, even though I have subbed apple sauce before to other recipes without any problems. I also reduced the white sugar to 1/3 cup. It was a good amount of sugar. 1 cup would have been way too much. I also switched out pecans for walnuts. Also, it only needed to bake 35-40 minutes. I took it out after 40, but since it was a bit dry, maybe it could have come out even sooner. Overall, it was very good, just a little dry. Will probably play around with it & try it again.

 
Jun 22, 2007

Very good. I made it in mini loaf pans, and it made five. Instead of nuts I added about 1/2 c of blueberries; kept everything else as written. Very moist and delicious!

 

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Nutrition

  • Calories
  • 272 kcal
  • 14%
  • Carbohydrates
  • 40.2 g
  • 13%
  • Cholesterol
  • 32 mg
  • 11%
  • Fat
  • 11.1 g
  • 17%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 3.9 g
  • 8%
  • Sodium
  • 230 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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