Ingredients
Scale
- 220g over ripe bananas
- 70g full fat greek yoghurt or sour cream, at room temperature
- 200g grated zucchini
- 115g unsalted butter, at room temperature
- 120g light or dark brown sugar
- 80g granulated sugar
- 2 large eggs, at room temperature
- 1 tsp vanilla bean paste or vanilla extract
- 235g all-purpose flour
- 1 tsp baking soda
- 3g (1 tsp) kosher salt
- ½ tsp cinnamon
- turbinado for sprinkling, optional
Instructions
- Preheat oven to 350°f / 180°c. Grease a 1 lb loaf pan with butter or baking spray, and line with parchment paper.
- In a medium bowl, mash bananas and greek yoghurt until smooth. Add grated zucchini and mix well.
- In a large bowl, cream butter, brown sugar, and granulated sugar until fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla.
- Fold the banana, zucchini, and yoghurt mixture into the butter and sugar blend until incorporated.
- In a separate bowl, combine flour, baking soda, salt, and cinnamon. Add this to the wet ingredients, mixing until just combined without over mixing.
- Pour the batter into the prepared loaf pan and top with turbinado sugar if desired. Bake for 60-70 minutes until a skewer inserted comes out clean.
- Let the bread cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.
- Store leftovers lightly wrapped at room temperature for several days.
Notes
Ensure bananas are overripe for maximum sweetness.
The bread can be frozen for up to 3 months; wrap it tightly in plastic before freezing.
Adjust the baking time based on your oven’s behavior, covering with foil if the top gets too brown.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.