Feeds:
Posts
Comments

Archive for December, 2012

Banana Zucchini Bread

Get a loaf of that sweet christmas tree.

Get a loaf of that sweet christmas tree.

Alright, here is the first in my likely two part series of Banana Zucchini Loafs.  Why two parts you say?  Well because I still have 3 cups of frozen zucchini left that’s why.

So here goes, to start you will need the following :

  • 2 cups of self-rising flour
  • 3/4 cup of white sugar (I used organic sugar cane sugar)
  • 1/4 cup packed brown sugar
  • 1/4 of veg oil (I have been using Safflower oil)
  • 1/2 cup of sour cream
  • 1/2 cup of chopped pecans
  • 1 cup of shredded zucchini (let the excess water drain out)
  • 1 cup of mashed banana
  • 2 large eggs
  • 1 teaspoon of Vanilla
  • 1/2 teaspoon of ground cinnamon
  • 1/4 teaspoon of nutmeg
  • 1/4 teaspoon of salt
  • 1 nine inch loaf pan (greased with butter)
  • 1 medium bowl and 1 large bowl.

Again, most of my ingredients are organic, but obviously it doesn’t make a difference if they are not.  I believe the Bananas, sour cream and nutmeg were all regular this time around.

Preparation :

  1. Preheat oven to 350F
  2. If your zucchini is pre shredded and frozen like mine is you’ll want to place it in a strainer to let the excess water drain out. This could take 30 minutes to an hour if you don’t want a watery loaf.
  3. Since I was unable to find chopped pecans I just got a bag of pecans and chopped them up in a vegetable chopper, this took 2 minutes.
  4. Mash the bananas with a spoon, fork or anything else you can find that mashes.  1 cup was roughly 3 bananas.
  5. Whisk the flour, nutmeg, cinnamon and salt in the medium bowl. You can set this aside.
  6. In the large bowl you will want to mix the sugars, oil, sour cream, vanilla and bananas.
  7. Using a large wooden spoon, mix the medium bowl into the larger one.  By the time your done it should look a lot more doughy.
  8. Finally add in the zucchini and pecans (The recipe said “fold in”. I assume their dough was less runny than mine.  This is why I suggest letting your zucchini drain a little, I did not and the mixture was a little watery do to the extra water.  If yours does look watery don’t worry it will bake just fine )
  9. Pour your dough mix into the pan and place it in the oven.  The recipe called for 45 minutes to 1 hour.  I left it in for 1 hour and had to essentially bake it an extra 15 to 20 minutes because it wasn’t done yet (this may have something to do with the extra water from the Zucchini).  Like most other things if you can poke it with a toothpick and it comes out clean you are good to go.

Remember to allow your loaf to sit for roughly 20 minutes after its done.  I had zero trouble getting it out of the pan and we used very little butter to grease the sheet.

Verdict :

I have to admit it doesn’t really smell as pleasant as regular banana bread normally does.  It definitely is not a recipe that will knock you off your feet but I can assure you once you’re a few bites in you’ll be quite content.  I’m not sure if my bananas lost  a little flavour because I had to freeze them before hand,  but this loaf turned out with a very mild banana taste… which is pretty much the opposite of what I was expecting.  When you first bite into it you get a tangy flavour that I do believe is either from the zucchini or the sour cream.  However it only lasts a second or two before you get the sweeter hint of bananas followed by the cinnamon and nutmeg.  I should also note that the pecans are present as a background flavour as well.

 

I must admit, both my first bites last night and this morning were somewhat reluctant.  However, after the initial few seconds of tang goes away it goes down fast.  I can’t say yet if I prefer this over regular banana bread. It’s certainly a great way to get rid of your left over zucchini though.

 

Also, to be honest, I’d say it’s not a bad attempt at my first loaf period.  I look forward to seeing how the other recipe will stack to this one.

 

Advertisements

Read Full Post »