Banana and zucchini bread
Back in my Welly days, I used to always order the gingerbread from the cafe downstairs at work. Toasted and served with butter, it was awesome. I must make that one day.
This is a type of bread, but it’s not ginger. But you can definitely toast it and smother with butter. But that’ll mean it’s a bit less healthy for you. Which is kinda not what’s intended, but if you’re a butter fiend, then totally go for it. But then go to the gym or for a walk ok?
The recipe I used is based on this one (seriously love Courtney’s blog. Makes me want to be fit and healthy. And she’s gorgeous. And totally funny. Girl crush). TMI? Probably. Sorry.
I made a few changes to the recipe, to make it even less guilt-making (not that it was to start with) and to accommodate what I had in the pantry. Make it, for it is yummy.
Banana and zucchini bread
2 ripe bananas, mashed
3/4 c greek yoghurt
3/4 c sugar
1 egg
1 1/2 c shredded zucchini
1 1/2 cups flour
1 t baking soda
3/4 t salt
1/4 t baking powder
1 t cinnamon
1/2 t mixed spice
1 c bran
1/2 c LSA
Heat oven to 180 celcius.
Combine bananas, yoghurt, sugar, egg and zucchini in a bowl.
Add flour, baking soda, salt, baking powder, cinnamon, mixed spice, bran and LSA to wet mix. Mix until just combined and free of lumps.
Pour into greased loaf tin. Bake for 1 hour ish - I say ‘ish’ because it’s a really wet mix, and although the original recipe called for 45-50 minutes, mine took a bit longer, and still could have done with another 5-10 (didn’t realise that bit till it had cooled down, bummer).
I got about 13 slices out of mine, but you could totally go for smaller slices, or for extra chunky slices. Oh man, I wish I hadn’t finished eating this thing on Friday. Might have to make another one very soon!
And I suppose you want a pic…well this is the only pic I got of the entire loaf. Too busy eating.
The original recipe used two types of flour, didn’t have the bran or LSA, used nutmeg instead of mixed spice, and had 1/2 cup of chocolate chips. It sounds equally amazing.
