I am imagining the tonnage of overripe, black-and-yellow speckled bananas lounging in home kitchens across America. Why else would banana bread be Google’s fourth most sought-after recipe? And while I enjoy banana bread as much as the next guy, it is hard to imagine it trumping brownies, let’s say, as the most beloved treat. But valuable it is in the nutrition it can offer. My recipe for a super-moist banana bread includes a freshly-grated zucchini and lots of plump golden raisins. It also incorporates olive oil, instead of butter, for added moisture and even more health benefits. My recipe also uses less sugar than the more typical bread and that sugar is unrefined turbinado, rather than granulated. So there you have it. A very lovely Banana-Zucchini Bread that is radically simple, and quite healthy, to make. These types of breads are also called “tea cakes” and are a nice thing to serve for afternoon tea with a dollop, perhaps, of mascarpone (Italian cream cheese) sweetened ever so slightly with wildflower honey.
I’d be thrilled if anyone cared to share a favorite banana bread recipe with me. I’ve got plenty of bananas lounging around.
Very Moist Banana-Zucchini Bread
You will love the mysterious flavor and moisture that comes from a very ripe banana and a zucchini! Healthy, easy, wonderful.
1 large zucchini, about 10 ounces
2 extra-large eggs
3/4 cup turbinado sugar
2/3 cup olive oil, plus more for greasing the pan
2 teaspoons pure vanilla extract
2 teaspoons ground cinnamon
1 large over-ripe banana
1/2 golden raisins
1-1/2 cups self-rising flour
Preheat the oven to 350 degrees. Wash the zucchini and dry; do not peel. Grate the zucchini on the large holes of a box grater to get 2 cups. Using your clean hands, squeeze the zucchini dry. In the bowl of an electric mixer, beat the eggs and sugar on medium-high for 3 minutes. Add the oil, vanilla, cinnamon and 1/4 teaspoon salt; beat for 30 seconds. Peel the banana and mash well. Add to the mixture and beat until the banana is incorporated and the mixture is smooth. Stir in the zucchini and raisins, then slowly add the flour and mix well. Lightly oil a 8-x-4-inch loaf pan. Pour in the batter and bake for 55 minutes until firm and golden. Let cool; turn bread out of pan and slice. Serves 8