One of the main factor for a bountiful harvest is successful pollination. With wind and insects playing a vital role in transferring pollen, some times it is not enough and hand pollination is another option. Every morning before leaving for work, John will take an open male flower, strip off its petals to expose its stamens and pollen then rub against the stigma of an opened female flower. Again, in the evening, he will repeat the process. By doing so, fertilization occurs, which gives a good yield. With a zucchini from our garden and overripe bananas, I prepared this moist delightful bread.
The batter for the banana bread comes together in minutes, which can be baked in a loaf pan or mini loaf pans for gift-giving. Flavoured with a hint of all-spice powder, this recipe is a keeper. Easy, economical, moist and phenomenal. Ideal to include zucchini into the diet of those who dislike it by serving them this bread.
The batter for the banana bread comes together in minutes, which can be baked in a loaf pan or mini loaf pans for gift-giving. Flavoured with a hint of all-spice powder, this recipe is a keeper. Easy, economical, moist and phenomenal. Ideal to include zucchini into the diet of those who dislike it by serving them this bread.
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Zucchini Banana Bread
(Yields 1 loaf)
Ingredients:
1/2 cup oil
3/4 cup granulated white sugar
2 eggs
1 large or 310 grams zucchini (grated, about 2 cups)
2 large overripe bananas (total weight 385 grams with skin)
2 cups all-purpose flour
1 teaspoon baking soda
1/2 cup walnuts (chopped)
1 teaspoon vanilla extract
1/2 teaspoon all-spice powder
a pinch of salt
Method:
Lightly grease and flour a loaf pan. Set aside.
Preheat oven to 325 F or 165 C.
Sift the dry ingredients; flour, baking soda and salt.
In a bowl, add the bananas and break them down with a fork. Using an electric hand beater, whisk in the sugar with the bananas until the sugar has dissolved. Include the eggs, one at a time, vanilla and oil. Incorporate the dry ingredients and all-spice powder but do not over beat. Fold in the zucchini and walnuts with a spatula.
Transfer batter into the prepared pan. Bake until golden brown and when a cake tester or toothpick inserted in the centre comes out clean, about 1 hour. Cool in the pan for 5 to 10 minutes, then upturn onto a wire rack.
Let the bread cool completely before slicing.
Serve with a cup of hot tea or coffee.
Note:
(Yields 1 loaf)
Ingredients:
1/2 cup oil
3/4 cup granulated white sugar
2 eggs
1 large or 310 grams zucchini (grated, about 2 cups)
2 large overripe bananas (total weight 385 grams with skin)
2 cups all-purpose flour
1 teaspoon baking soda
1/2 cup walnuts (chopped)
1 teaspoon vanilla extract
1/2 teaspoon all-spice powder
a pinch of salt
Method:
Lightly grease and flour a loaf pan. Set aside.
Preheat oven to 325 F or 165 C.
Sift the dry ingredients; flour, baking soda and salt.
In a bowl, add the bananas and break them down with a fork. Using an electric hand beater, whisk in the sugar with the bananas until the sugar has dissolved. Include the eggs, one at a time, vanilla and oil. Incorporate the dry ingredients and all-spice powder but do not over beat. Fold in the zucchini and walnuts with a spatula.
Transfer batter into the prepared pan. Bake until golden brown and when a cake tester or toothpick inserted in the centre comes out clean, about 1 hour. Cool in the pan for 5 to 10 minutes, then upturn onto a wire rack.
Let the bread cool completely before slicing.
Serve with a cup of hot tea or coffee.
Note:
- Baking the bread at 325 F or 165 C gradually browns the bread keeping it moist.
- Extremely moist and delicious bread. Ensure that you weigh the bananas with skin before use.
- Perfectly sweet with sugar and bananas.
- Batter can be baked using cupcake liners in a muffin tin.
