I like to cook and bake. I don’t usually have the time and when I’m done working for the night, I’m usually too tired.
BUT! Last nite, Saturday, a friend was over and we decided to bake some quick bread as I had some VERY ripe bananas.
I also had store bought zucchini to make bread and quiche with. I looked at allrecipes.com and foodnetwork.com recipes for zucchini bread. I saw ALL KINDS of stuff added to it. So, I made up my own recipe.
It’s dense, moist, slightly spicy, with a hint of ‘what is that’? It’s good. And unlike all the other recipes for banana bread or zucchini bread, *just* sweet enough. Since I like to give coupon codes in every post, no matter that the post is about, you can have 15% off Tendril Tamer™ with the code BB15 put in the comments box on the cart until the end of August 2013 or as long as current supplies last.
This is what the loaf looks like now. The left end is off cause we’ve been eating it! It tastes at first like it’s not sweet enough, but after a few bites, it’s very rich. It took about 1 hour to bake 2 loaves in glass pans.
So, here is my recipe for some scrumptious zucchini-banana-coconut-pecan-rum bread aka Janine’s Jacked Up BZ Bread!
- 1.25 C super ripe bananas, mashed
- 2 C shredded zucchini
- .5 C sweetened coconut [cause it’s less likely to stick together]
- .5 C butter [1 stick, I used salted]
- .5 Cup virgin coconut oil [vco]
- 1.5 C palm sugar, which tastes like molasses coated sugar with a twist
- 2.5 C chopped pecans [I like pecans, use whatever nuts you want]
- 3 eggs
- 2 tsp baking soda
- .75 tsp baking powder
- .75 tsp freshly grated nutmeg
- 2 tsp cinnamon
- 3.5 pinches ground cloves [LOL yeah, 3.5 pinches]
- 3 T Capt Morgan Spiced Rum
- 1 tsp salt
- 2 tsp vanilla extract, get the good stuff, better yet, make your own
- 3 cups all purpose flour
Melt the butter and vco, put in the mixer bowl. Add bananas, zucchini, coconut, palm sugar, eggs, all the spices, rum, vanilla, salt and blend.
Measure 1 cup of flour in a 2 cup measure. Add the baking soda, powder, add the other 1 cup flour, mix up gently. Measure another cup of flour, so you have all of it there. Make sure your nuts are at the ready. Add the flour slowly, blending, add the nuts. Make sure all the flour and nuts are incorporated but don’t over mix.
Divide into your loaf pans that have been greased and floured and stick it in the pre-heated 350F degree oven for an hour. You’ll know it’s done when a knife inserted in middle comes out clean.
For your baking powder, get double acting. This releases some gas when it’s being mixed and releases the rest when the heat from the oven activates it. So you’ll get a later rise, as well as when it’s first mixed. It’s just better.
No matter HOW badly you want hot bread, do NOT cut into it for at least 30 minutes. Let them rest outside the pan on racks. If you don’t cut into it right away, it won’t end up being crumbly later.
So that’s it. If there’s someone to help you chop, shred and mash, it makes things so much quicker.
This is the FIRST recipe I’ve made in 16 years where someone suggested adding something else to it, and I said, ‘I think there’s enough, I don’t want to overdo it’.
Enjoy! Let me know if you bake it!