Who doesn't love banana bread? *raises hand* The PERFECT snack for at home, taking on the trail, or a backyard picnic, it's always a crowd pleaser. Though we've never met a recipe we didn't like, this one BLEW OUR MINDS. From Carli Kline, this adapted banana bread that includes zucchini and quinoa flour is a real game changer. Make it once and we promise you'll be asking yourself why you waited so long to add zucchini and quinoa flour to banana bread!
- 3 large eggs
- 3/4 cup vegetable oil
- 2/3 cup packed brown sugar
- 1 cup white sugar
- 1 cup grated zucchini
- 2 medium (7" - 7-7/8" long) bananas, mashed
- 2 teaspoons vanilla extract
- 3-1/2 cups quinoa flour (can substitute all-purpose, too)
- 1 tablespoon ground cinammon
- 1-1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup chocolate chips (optional)
- 1/2 cup chopped walnuts (optional)
Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 8x4 inch bread loaf pans.
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.
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.
271.6 calories; protein 3.9g 8% DV; carbohydrates 40.2g 13% DV; fat 11.1g 17% DV; cholesterol 27.9mg 9% DV; sodium 229.6mg 9% DV.