Banana Zucchini Bread {Bikini Bread}
 
 
A go-to recipe for using up over-ripe bananas. Simple ingredients, quick and easy steps, and a delicious finished product!
Author:
Recipe type: Banana Bread
Cuisine: Quick Bread-Snack-Breakfast
Ingredients
  • 1¼ cup sugar
  • ½ cup oil, I use canola or coconut oil
  • 2 eggs
  • 1 tsp baking soda
  • ⅔ cup buttermilk (If you don't have buttermilk, add 1 tsp lemon juice or white vinegar to ⅔ cup milk and let it sit for 5 minutes.)
  • 1 tsp vanilla
  • 3 cups flour
  • 1 tsp salt
  • 2 over-ripe bananas, smashed
  • 2 cups shredded zucchini
Instructions
  1. Preheat oven to 350 degrees.
  2. Combine sugar, oil, and eggs in a mixing bowl and beat until mixed well.
  3. Blend in baking soda, vanilla, and buttermilk.
  4. Add flour and salt mix gently and then stir in mashed bananas and shredded zucchini. Mix until well combined.
  5. Pour into greased loaf pans, making two large or four small loaves. I like to do 1 big and 2 small loaves.
  6. Bake at 350 degrees for 45 minutes to 1 hour for large loaves, 30-40 minutes for small loaves. Bread is done when a toothpick inserted in the middle of the loaf comes out clean.
  7. Cool on a cooling rack.
Recipe by Real Life Dinner at https://reallifedinner.com/banana-zucchini-bread-bikini-bread/