One Bowl Banana Zucchini Bread

One Bowl Banana Zucchini Bread

I have been developing this recipe for a while now, and this one is the easiest, tastiest banana bread I have had yet! This is great sliced thickly and topped with cream cheese or peanut butter. it’s wholesome, relatively low in sugar, and has superfood, turmeric in it too! Great way to stay energized throughout the day. you can substitute pumpkin for the banana, and pineapple or another fruit or vege for the zucchini. This is totally customizeable for your tastes as well as what you have on hand. With only one bowl, clean up is a breeze! Hawaij is a Middle Eastern Seasoning and is delicious in this quick bread.
You can add nuts or cinnamon chips for added texture, even chocolate!

Liquid ingredients

  • 2 Ripe bananas
  • 1/4 cup Oil
  • 1/4 cup Agave Syrup, or Maple syrup
  • 1/4 cup Milk, any kind, I use Almond
  • 3 Eggs
  • 1 tsp Apple Cider Vinegar
  • 1 tsp Fresh grated turmeric, or 1/2 tsp dry ground turmeric
  • 1/3 cup Rolled oats

Dry Ingredients

  • 2 1/2 cup Flour, I use half whole wheat and half white
  • 1 tsp Ground cinnamon
  • 1/2 tsp Nutmeg
  • 1/4 tsp Cloves
  • 1 tsp Baking soda
  • 2 tsp Baking powder
  • 1/2 tsp Salt

Add fruit or veges

  • 1 med zucchini, about 1 cup grated and squeezed dry

Streusel

  • 1/4 cup Sugar, white or brown
  • 2 tsp Hawaij seasoning mix, or
  • 1 tsp Ground cinnamon
  • 1/2 tsp Ground nutmeg

Mix Wet Ingredients

  1. Preheat oven to 350F. Grease 9×5 loaf pan.

    Mash bananas in large bowl. Mix in rest of ingredients and let sit 5 minutes to soften oatmeal.

    While resting, grate zucchini and squeeze out excess liquid in a clean towel.

    Mix streusel. For traditional streusel, just use cinnamon and nutmeg. Hawaij is a Yemen spice mix with cardamom and ginger and lends an exotic spice profile. It’s easy to make yourself.

Add dry ingredients

  1. Give wet ingredients a good mix and pile dry ingredients on top in order listed. Sprinkle the spices, baking powder,baking soda and salt evenly over top of flour.

    Cook’s tip: Do this to make mixing faster. Mix with spatula just until dry ingredients are incorporated and you don’t see any flour in mixture. You don’t want to over mix the batter, your bread will be tough.

Bake

  1. Add 1/3 of batter to bottom of pan and spread out evenly. Add 1/3 of streusel mixture.
    Layer another 1/3 of batter evenly over top and 1/3 of streusel, repeat ending with streusel on top.
    Bake ay 350F for 50 minutes, or until toothpick inserted in middle comes out clean.
    Let rest in pan for about 30 minutes. Turn onto rack and let completely cool.
    I like wrapping it in foil and refrigerating it overnight to allow flavors to meld together.
    Slice and serve with cream cheese, peanut butter, or just some butter. Enjoy!

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