This recipe was created from a recipe for banana bread that I’ve been using my whole life. Tucked in a little baking splotch recipe book written in my mom’s flowing cursive handwriting, I’ve been baking her banana bread with her and now my own for literally decades!
I wanted to incorporate more veggies into this loaf and do a sort of zucchini bread, banana bread mash up. This recipe was the result.
There is almost nothing better than a warm sweet banana bread loaf warm from the oven served with creamy, hot coffee. Now adding carrot and zucchini to this makes it all that much better. It’s a great way to get more veggies into your diet without even thinking about it!
And while we are talking about bananas, did you realize how good they are for you? They are! Check out this amazing primer on 24 science-backed reasons why you should add bananas to your daily diet.
- 2 ½ cups whole wheat flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup butter, softened
- 1 cup brown sugar
- 2 eggs
- 1 cup mashed overripe bananas
- 1 teaspoon vanilla extract
- ⅔ cup almond milk
- ¾ cup spiraled carrots
- ¾ cup spiraled zucchini
- 1 cup chopped walnuts
- Preheat oven to 350F degrees.
- Grease 4 mini loaf pans.
- Sift together flour, baking soda, baking power and salt. Set aside.
- Add butter and brown sugar to a mixer and mix until combined.
- Add eggs and continue to mix.
- Mix in mashed bananas and vanilla extract.
- Add dry mixture to wet mixture, beating in dry ingredients alternately with almond milk. Beat only until smooth.
- Run your knife through carrots and zucchini that have been spiraled with your SpiraLife. Fold veggies and walnuts into batter.
- Fill loaf pans with batter ¾ of the way full.
- Bake for 50-60 minutes until golden brown and a toothpick inserted into the center comes out clean. Allow to cool for at least 10-15 minutes before serving. Delicious warm with butter or on its own, warmed or room temperature. Try serving with maple whipped butter!