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Carrot Zucchini Banana Loaf

Carrot Zucchini Banana Loaf

Another week and another banana loaf recipe! This one is the fourth for the blog… yes they really are a favourite in this household! I love that there are so many ways to tweak a banana loaf and end up with another delicious variation. The options are endless! This Carrot Zucchini Banana Loaf is one such delicious option!

The girls love it and have no idea that it is packed full of carrot and zucchini. I always feel like I’m winning if I can get some extra vegetables in, even if it’s under the guise of banana bread! Hubby and I both love it too. It’s the perfect morning or afternoon snack to go with a cup of tea. Or toast up a few slices for breakfast in the morning. Yum!

This carrot zucchini and banana loaf can be eaten cold, hot, room temperature or toasted and is delicious any which way you try it!

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12
70 minutes
Carrot Zucchini Banana Loaf

Ingredients

2 ripe bananas, mashed
1/2 cup brown sugar
1/3 cup olive oil
1 teaspoon vanilla extract
1 egg
1 large carrot - grated
1 medium zucchini - grated
2 cups self raising flour
1 teaspoon cinnamon
Generous pinch of salt

Instructions

1
Preheat an oven to 180 degrees and line a 24 x 14 cm loaf tin with baking paper.
2
Place the mashed banana, sugar, olive oil, vanilla and egg in a large bowl and mix well to combine.
3
Gently squeeze some the of the liquid out of the grated vegetables then add them to the bowl and mix well.
4
Add the salt and cinnamon then sift in the flour. Mix together until all ingredients are incorporated.
5
Pour the batter into the loaf tin and place into the oven for 45-60 minutes. Time to cook will vary depending on the moisture in the loaf from the banana and vegetables so it’s worth checking every five minutes after it’s been in the oven for 40 minutes or so.
6
Leave to cool in the pan for 10 minutes then turn out to a wire rack to cool completely. Can be eaten warm, cold, room temperature or toasted!
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