Banana-Zucchini-Carrot Bread

My sister welcomed a beautiful and healthy baby girl earlier this week. We are all so excited about the precious new addition to the family! I have a feeling she will be good friends with my little Vivian once their 19-month age difference doesn’t seem quite so stark!

I know hospital food can be bland and tragically void of critical nutrition, so I baked up a loaf of homemade banana-zucchini-carrot bread for my sister and her husband to snack on.  There’s something about simple homemade food that tastes so good when exhaustion and elation are the primary emotions of the day!  My sister brings homemade chocolate chip cookies to me after I have a baby, and they are such a wonderful treat.

My recipe for homemade banana-zucchini-carrot bread makes two loaves, and I shared the second one with my eager little ones.  Vivian – who at 19 months is a rather picky eater – gobbled up two slices for her afternoon snack while Evie enjoyed a few leisurely bites as she glanced through the toy catalogs that are making a daily appearance in our mailbox these days.

Homemade Banana-Zucchini-Carrot Bread

3 brown bananas

1/4 cup milk

1/2 cup coconut oil

1 tablespoon vanilla extract (I always use my homemade vanilla extract)

2 eggs

3/4 cup sugar

2 cups flour

1/2 teaspoon salt

1 teaspoon baking soda

1 large carrot, grated

1 small zucchini, grated

Heat oven to 350 degrees.

Mix bananas, milk, coconut oil, vanilla extract, eggs and sugar until well combined.  Meanwhile, in a separate bowl gently whisk the flour, salt and baking soda.

Pour the dry ingredients into the wet mixture and stir until just combined.  Add grated carrots and zucchini and mix for a minute more.

Pour batter into two loaf pans that have been greased with coconut oil.  Bake for 50-60 minutes.  Cool for 10 minutes before removing from the pans.

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