Indulge in the delightful combination of banana walnut bread and zucchini bread with a twist of dried cranberries in this scrumptious Banana Zucchini Bread . It’s the perfect blend of flavors and textures.
Preparation Time: 15 mins
Cooking Time: 45 mins
Total Time: 1 hr
Ingredients:
- 3 large eggs
- 1 cup white sugar
- 1 cup grated zucchini
- ¾ cup vegetable oil
- 2 ripe bananas, mashed
- ⅔ cup packed brown sugar
- 2 teaspoons vanilla extract
- 3 ½ cups all-purpose flour
- 1 tablespoon ground cinnamon
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ cup dried cranberries
- ½ cup chopped walnuts
Directions:
- Preheat your oven to 325 degrees F (165 degrees C). Grease and flour two 8×4-inch bread loaf pans.
- In a large bowl, beat the eggs with an electric mixer until they turn light yellow and frothy. Add the white sugar, grated zucchini, vegetable oil, mashed bananas, brown sugar, and vanilla extract. Continue to beat until everything is well combined.
- Stir in the all-purpose flour, ground cinnamon, baking powder, baking soda, and salt. Mix until the dry ingredients are fully incorporated into the wet mixture.
- Fold in the dried cranberries and chopped walnuts, ensuring they are evenly distributed throughout the batter.
- Divide the batter equally between the prepared loaf pans.
- Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the banana zucchini bread to cool in the loaf pans on a wire rack before removing and serving.
Nutrition Facts:
- Calories: 272
- Total Fat: 11g
- Saturated Fat: 2g
- Cholesterol: 28mg
- Sodium: 230mg
- Total Carbohydrate: 40g
- Dietary Fiber: 2g
- Total Sugars: 21g
- Protein: 4g
- Vitamin C: 2mg
- Calcium: 42mg
- Iron: 1mg
- Potassium: 117mg
Enjoy your homemade GUINFOOD Banana Zucchini Bread with the delightful blend of flavors and a touch of sweetness!
