Banana Zucchini Bread
Indulge in the perfect fusion of flavors with this Banana Zucchini Bread. This delightful recipe marries the comforting sweetness of ripe bananas with the subtle earthiness of zucchini, creating a moist, flavorful treat that's simply irresistible.
Ingredients
- 3 ½ cups of all-purpose flour
- 1 tablespoon of ground cinnamon
- 1 ½ teaspoons of baking powder
- 1 teaspoon of baking soda
- 1 teaspoon of salt
- 3 large eggs
- 1 cup of white sugar
- ⅔ cup of packed brown sugar
- 1 cup of grated zucchini
- 2 ripe bananas mashed
- ¾ cup of vegetable oil
- 2 teaspoons of vanilla extract
- ½ cup of dried cranberries
- ½ cup of chopped walnuts
Instructions
- Begin by preheating the oven to 325°F (165°C). Prepare two 8x4-inch loaf pans by greasing and dusting them with flour to prevent sticking.
- In a large mixing bowl, whisk the eggs using an electric mixer until they are light yellow and frothy in texture. Gradually add the white sugar, zucchini, vegetable oil, mashed bananas, brown sugar, and vanilla extract. Blend thoroughly until the mixture achieves a smooth consistency.
- In a separate bowl, combine the flour, ground cinnamon, baking powder, baking soda, and salt. Gradually incorporate the dry ingredients into the wet mixture, stirring until just combined. Gently fold in the dried cranberries and chopped walnuts to ensure even distribution.
- Evenly divide the prepared batter between the two loaf pans. Place the pans in the preheated oven and bake for approximately 45 to 50 minutes, or until a toothpick inserted into the center of the loaves comes out clean.
- Once baked, transfer the pans to a wire rack to cool completely before removing the bread. Slice and serve as desired.