Wednesday, July 8, 2015

Banana Zucchini Bread with Raisins and Cinnamon Sugar Swirl

It is that time of year again when I am working to develop new and interesting ways to use up all of the vegetables coming from the garden. Last year, I posted "The Best Zucchini Bread" recipe; this is still a great recipe but this one is even better! Since entering my last trimester of pregnancy, I am craving cinnamon raisin bread. This recipe was created to help merge the two flavors while also adding in some nutrients from bananas, as I always seems to have 2 or 3 that get left over and become a little too ripe. This bread is so fragrant, moist, and delicious! If I had some walnuts in the freezer, I might even finely chop some and incorporate them into the swirl for even more texture. This bread is perfect for breakfast, afternoon snack, or even dessert. I hope you will give this recipe a try.
2 very ripe Bananas, mashed
1 cup Zucchini, grated
1/2 cup Vegetable Oil
1 Egg, beaten
1 teaspoon Vanilla
3/4 cup Sugar
1 teaspoon Baking Soda
1/2 teaspoon Baking Powder
1/4 teaspoon Salt
1 teaspoon ground Cinnamon
1 1/2 cup All Purpose Flour, plus 1 teaspoon
1/2 cup Raisins
FOR CINNAMON SUGAR SWIRL
2 Tablespoons Light Brown Sugar
1 1/2 teaspoon ground Cinnamon
Preheat Oven Temperature: 350 degrees
1. In a large bowl, combine bananas and zucchini.
2. Add the oil, egg, and vanilla. Stir to combine.
3. Add the sugar, baking soda, baking powder, salt and cinnamon to the banana mixture. Stir to combine.
4. Add 1 1/2 cups flour to the mixture and stir until just combined.
5. Toss the raisins in the remaining flour. Once coated, add to the batter and stir to incorporate.
6. In a separate bowl, combine the light brown sugar and cinnamon for the swirl.
7. Pour half of the batter into a loaf pan that has been greased and floured.
8. Top with half of the swirl mixture. Starting from one end of the pan and working down the length, use a butter knife to create folds in the batter, creating the swirl of cinnamon sugar. Do not overwork! You want the swirl and batter to still be separate from each other. Trying to swirl too much will incorporate the two.
9. Top with the remaining batter and swirl mixture. Repeat the swirling technique.
10. Place in a 350 degree preheated oven. Bake for 1 hour or until a toothpick comes out clean. Remove bread from the oven and allow to sit for 5 minutes before turning out to cool on a wire rack.

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