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Banana/Zucchini Bread

Banana/Zucchini Bread 2 ½ cups sugar ¾ cup

Olive Destination Butter Flavored EVOO (extra virgin olive oil)

4 eggs

2 cups mashed banana (5 bananas)

*1 cup milk plus 1 TBS Olive Destination Traditional Balsamic Vinegar (put the 1 TBS of balsamic vinegar in your cup then fill the rest with milk to equal 1 cup)

2 ¾ cup flour

1 tsp salt

2 tsp baking soda

3 tsp vanilla

Add nuts to taste or no nuts

Blend well the sugar, butter EVOO, eggs, bananas, milk/balsamic vinegar and vanilla. Add flour, salt, soda. Pour in greased (throw away) loaf tins and bake @350 For 45 to 50 min.  This recipe make 3 loaves and should fill 3 loaf(tin) pans evenly, Leaving one full inch from the top .

I’ve had this recipe for many years. I replaced the buttermilk with the balsamic vinegar/milk a while back. Now my new change is the Crisco to Olive Destination EVOO… FANTASTIC !!! turned out great !! This bread freezes very well. I also think using some of the Olive Destination flavored balsamic’s would add an additional Taste boost. Also, I’ve used zucchini in the place of the banana’s and it works just fine. Submitted by Deanna Johnson

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