Banana Zucchini Bread
This is altered from the Banana Walnut Bread recipe that Starbucks was handing out. My hubby doesn't like walnuts, I didn't have three bananas - and if you've seen any of the other recipes I've posted, I don't generally bake with oil and will substitute lower calorie ingredients wherever I can... So yeah, you know where I got the original recipe, but this one is definitely different.
Being 8 months pregnant, my Weight Watchers stuff is up on a shelf somewhere, so no points breakdown on this one. Still, it'd make a fabulous recipe for someone looking for something sweet that's also good for them AND fat free.
2 Cups Flour
1 tsp Baking Soda
1/4 tsp Salt
1 Egg
1/2 Cup Splenda
1/2 Cup & 2 Tbls Sugar
1/2 Cup Unsweetened Applesauce
2 Tbls Fat Free Buttermilk - or sour milk if you keep some on hand
1/2 tsp Vanilla Extract
2 Over-ripe Bananas
1 Cup Shredded Zucchini
Mix the Flour, Baking Soda and Salt in a large enough bowl to handle the all of the dough. In a smaller bowl whisk together the Egg with the Sugars, Applesauce, Buttermilk and Vanilla. Scrape the liquid mix into the dry ingredients and fold together. Using the same bowl you mixed the liquid stuff in (hey, why dirty more dishes than you have to?) use the wisk to mash the Bananas together with the Zucchini. Fold the fruit/veggie mixture into the rest of the dough. This is essentially a muffin recipe and you never want to overmix muffins. Just get all of your dry ingredients wet and your banana mash evenly distributed.
Scrape the mixture into a greased and floured pan. Alton Brown recommends the spray Baker's Joy - if you're especially worried about fat content - or if you just hate greasing a pan - this is the perfect alternative.
Bake in a 325 F pre-heated oven for 45-60 minutes. Probably closer to 60 than 45. You want a nice golden crust that isn't too dark and a toothpick inserted in the center should come out mostly clean.
We're planning to head down to the local farmer's market today and I'm hoping they have some more of the nectarines they had last week. I'm dying to try this recipe with other soft fruits and those nectarines were realllllly yummy. Also, if you like nuts, add a half cup in the batter and a third of a cup sprinkled over the top.
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Being 8 months pregnant, my Weight Watchers stuff is up on a shelf somewhere, so no points breakdown on this one. Still, it'd make a fabulous recipe for someone looking for something sweet that's also good for them AND fat free.
2 Cups Flour
1 tsp Baking Soda
1/4 tsp Salt
1 Egg
1/2 Cup Splenda
1/2 Cup & 2 Tbls Sugar
1/2 Cup Unsweetened Applesauce
2 Tbls Fat Free Buttermilk - or sour milk if you keep some on hand
1/2 tsp Vanilla Extract
2 Over-ripe Bananas
1 Cup Shredded Zucchini
Mix the Flour, Baking Soda and Salt in a large enough bowl to handle the all of the dough. In a smaller bowl whisk together the Egg with the Sugars, Applesauce, Buttermilk and Vanilla. Scrape the liquid mix into the dry ingredients and fold together. Using the same bowl you mixed the liquid stuff in (hey, why dirty more dishes than you have to?) use the wisk to mash the Bananas together with the Zucchini. Fold the fruit/veggie mixture into the rest of the dough. This is essentially a muffin recipe and you never want to overmix muffins. Just get all of your dry ingredients wet and your banana mash evenly distributed.
Scrape the mixture into a greased and floured pan. Alton Brown recommends the spray Baker's Joy - if you're especially worried about fat content - or if you just hate greasing a pan - this is the perfect alternative.
Bake in a 325 F pre-heated oven for 45-60 minutes. Probably closer to 60 than 45. You want a nice golden crust that isn't too dark and a toothpick inserted in the center should come out mostly clean.
We're planning to head down to the local farmer's market today and I'm hoping they have some more of the nectarines they had last week. I'm dying to try this recipe with other soft fruits and those nectarines were realllllly yummy. Also, if you like nuts, add a half cup in the batter and a third of a cup sprinkled over the top.
Author Index