Zucchini Carrot Banana Bread or The BEST banana bread
Servings: 12
Calories: 258kcal
Ingredients
- 1 teaspoon butter, to grease loaf pan
- 1 ¼ cup whole wheat flour, plus more for dusting
- 1 teaspoon baking soda
- ¼ teaspoon cinnamon
- ½ teaspoon salt
- ½ cup packed dark brown sugar
- ½ cup granulated sugar
- 2 whole eggs, room temperature
- ½ cup coconut oil, melted and cooled or at least softened
- 1 cup bananas mashed, (2 bananas)
- 1 cup grated zucchini about 1 cup loose, not packed
- 1 cup grated carrots also loose, not packed
- ¼ cup full fat sour cream, or Greek yogurt, room temperature
- 2 teaspoons vanilla extract
- ½ cup walnuts, chopped
Instructions
- Preheat oven to 350F degrees.
- Butter a 9"x5" loaf pan and then dust with flour (I used dark non-stick pan)
- In a medium bowl, stir together 1 ¼ cup flour,1 teaspoon baking soda, ¼ teaspoon cinnamon, and ½ teaspoon salt.
- In the bowl of a stand mixer, mix ½ cup brown sugar, ½ cup granulated sugar, 2 eggs, ½ cup coconut oil, 1 cup mashed bananas for about 3 minutes on medium speed to fully incorporate and smooth as much as possible. Turn mixer to low and add 1 cup grated zucchini, 1 cup grated carrots, ¼ cup sour cream (or yogurt), and 2 teaspoons vanilla.
- Fold in flour mixture and just mix until combined. Using a rubber spoon, add ½ cup walnuts and scrape down the pan.
- Pour the batter into prepared pan.
- Bake on middle rack for 50-60 minutes (50 was PERFECT) until toothpick comes out clean.
- Remove from oven to cooling rack. Cool about 10 minutes before removing from pan, then cool completely before cutting.
Nutrition
Calories: 258kcal | Carbohydrates: 33g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 27mg | Sodium: 211mg | Potassium: 227mg | Fiber: 3g | Sugar: 21g | Vitamin A: 1855IU | Vitamin C: 4.2mg | Calcium: 31mg | Iron: 0.9mg