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Is it just me, or does every household have a pile of rotting bananas on the kitchen counter at all times? Someone tell me why I keep buying bananas. They have a very small window of opportunity for eating. We only like them when they’re pure yellow, with no green and no brown spots. For that reason I’m always on the lookout for new ways to use them up (without gaining twenty pounds).
I discovered the original recipe for this bread about a month ago and I’ve made it three times since then. I love that it’s relatively low in sugar and has no added fat in the preparation. The zucchini and bananas keep this bread incredibly moist and flavorful. You will never miss the butter or oil.
I also love how adaptable this recipe is. Since my kids are averse to anything “healthy”, I sneak in extra nutrients with the shredded carrots and ground flax seed. Chopped nuts give it a hearty crunch and dark chocolate chips take it to a whole ‘nother level. The one time I used chocolate chips the entire loaf was demolished before it even had time to cool off!
Ingredients:
- 3/4 cup all-purpose flour
- 3/4 cup white whole wheat flour
- 1/4 cup ground flax seed meal (or increase whole wheat flour to 1 cup)
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 eggs
- 1/4 cup honey
- 2 medium rotten bananas
- 1/2 cup brown sugar
- 1 teaspoon vanilla
- 1 medium zucchini, shredded
- 1 large carrot, shredded
choose one or two optional add-ins:
- 1/4 – 1/2 cup chopped nuts (I used 1/4 cup pecans)
- 1/2 cup chocolate chips
- 1/2 cup golden raisins
Preheat oven to 350 degrees F and spray a 9×5 inch loaf pan with cooking spray (an 8×4 pan would also work but you’ll have to extend the cooking time).
In a medium mixing bowl, whisk together the first seven dry ingredients. In a separate bowl, beat together the eggs, bananas, brown sugar, and vanilla until smooth. Stir in the dry ingredients until just combined. Fold in the zucchini, carrots and optional add-ins.
Bake in the prepared pan for about 50-55 minutes or until a toothpick inserted into the center comes out clean. Try not to slice it warm like I always do.
Adapted from Cinnamon Girl Recipes which is a great food blog. You should check it out.
Brianne @ Cupcakes & Kale Chips said:
Love the addition of carrots and zucchini to a banana bread.
Shari said:
Hi sounds great can’t wait to make this!
You may already do this but we take our unused banana’s and put them in the freezer. The peel turns black but when thawed the banana is soft and perfect to use for baking!
greensquash said:
Thanks Shari! I do freeze them but I usually peel them and stick them in a freezer bag. Maybe I can should skip that step.
Amanda @ Thinly Sliced Cucumber said:
I love this! I’ve made banana bread, I’ve made zucchini bread and I’ve made carrot bread, but I never thought to combine the three together. No added butter or oil makes this a perfect everyday bread. I can’t wait to make it!
Michelle said:
What a great recipe, no oil !!!
Jeff said:
Count me as a real “health nut” then! I love the flecks of colour that show up in this recipe. Just brings a whole new sense of character to this dish! Beautiful!
Choc Chip Uru said:
I love how you have made this iconic bread so healthy – I could eat it all and my mum would love that I am willingly eating my veges 😀
Great post!
Cheers
Choc CHip Uru
Alicia said:
I love banana bread! I probably ought to have a healthy version, thanks for sharing this!
Medeja said:
Yap, I also have too many bananas that we don’t finish.. But every week we still keep buying them 🙂 Nice bread.
Tya @ Note Etc. said:
I always have bananas on my counter too! you know fruit with lots of vitamin, pretty cheap and we could combine it on many dish we want to make, like your fabulous banana bread!
cheers
Emily @ Life on Food said:
I love that you add carrots and zucchini to this recipe.Always nice to have an extra bit of veggies in something sweet. Looks great!
Part Time House Wife said:
Love the title. Looks great, Buzzed ya.
Tess said:
that look so good!
greensquash said:
Thanks everyone! Let me know how it works out if you try it.
Sarah@SarahCupcake said:
Yum. This is right up my alley. If you have a chance check out my Whole Wheat, Oat, and Flax Carrot Cake Muffins. 🙂
greensquash said:
I will Sarah, they sound fabulous!
Kiri W. said:
Lovely! I love banana bread, but bananas never go to waste in my house (too addicted), so I have to plan to age them 😉 Love all the healthy twists on this, very nice!
kale @ tastes good to me! said:
It is definitely NOT just you! Black bananas crowd my freezer. It’s an addiction. I just can’t stop!
Cucina49 said:
I’ve never seen a bread quite like this–no butter or oil. It looks great and, yes, healthy!
Nancy/SpicieFoodie said:
Before I head to your new blog, I wanted to tell you that this looks incredible. Okay, going over now 🙂