- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon salt
- 4 eggs
- 2 cups granulated sugar
- 1 cup vegetable oil
- 2 bananas (medium ripe, mashed, about 1 cup)
- 1 1/2 cups shredded zucchini
- 1 cup chopped pecans
|Calories310Calories from Fat140|
|% DAILY VALUE|
|Calories from Fat140|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Nadine Exner 29 Aug 2018
Nice and moist. Took out peacans and put in extra bananas.
Marmolejo 2 Feb 2018
The bones of the recipe is good. I just used half the oil & sugar to make it healthier. Only whole grain flour & added 1/2 cup of oatmeal. Delish!
Randy Ksar 21 Oct 2017
Delicious! Used only 1/2 cup of sugar.
Devyn F. 11 Sep 2016
Made this today, and it is by far the best banana bread I've ever had! Absolutely amazing 👌🏼 I love it! I put another half of a banana in it just because I love bananas, but it was super moist and can hardly taste the zucchini 💜
Jennifer L. 10 Oct 2015
I tried this, to use-up some ripening bananas and a zucchini; though, initially, I wasn't sure how the combination would work. I used a baking pan, rather than 2, loaf pans, and it turned-out just fine. I used a little less sugar, and substituted a little brown sugar, for part of it. Also, I added some ground cloves and nutmeg. It was very good, and had a great flavor -- not too strong on any one taste, but very moist and yummy! :)