Ingredients
- 3 Tbsp. unsalted butter
- 3 Tbsp. coconut oil
- 2 1/2 cups whole wheat pastry flour, preferably freshly ground
- 1 cup whole cane sugar or Sucanat
- 1/2 tsp. sea salt
- 1 tsp. baking soda
- 3 very ripe bananas, mashed
- 1/2 cup grated zucchini
- 1/4 cup buttermilk
- 2 large eggs, at room temperature
- 1 tsp. vanilla extract
Preparation
Step 1
1. Preheat oven to 350 degrees F. and adjust rack to middle position. Butter a loaf pan.
2. Melt butter and coconut oil in a small saucepan. Cool slightly. Whisk flour, sugar, salt and baking soda in a large mixing bowl. Stir together mashed bananas, zucchini, buttermilk, eggs, melted oils and vanilla in a medium bowl. Pour wet ingredients into dry ingredients and gently stir until just blended.
3. Pour batter into the loaf pan and bake for 50 to 60 minutes or until golden brown and a toothpick pressed into the center comes out with a few moist crumbs attached. Cool for 10 minutes and then run a knife around the outside to loosen the edges. Turn loaf out onto a cooling rack and cool before serving.
Yield: One loaf (serving 8 to 10)