Banana Bread is one of our family's favorites from Nana's recipes! We make it all the time! It's a great way to use up the bananas that are too brown to eat. Right now I have an abundance of zucchini in my garden so I added some into this bread. I found that the zucchini makes the bread even more moist than before!
1 1/4 cup Sugar
1/2 cup Butter, room temperature
1 tsp Baking Soda
3 TBS Milk
1 TBS Vinegar
1/4 tsp Salt
1 1/2 cup Flour
1 tsp Vanilla
1 cup (2) mashed Bananas
1 cup shredded Zucchini
Preheat Oven to 375 and grease a bread pan. Set aside.
Cream together the butter, sugar, and eggs in electric mixer.
In a glass measuring cup or tall glass add 1 tsp Baking Soda. Add 3 TBS Milk to dissolve the Baking Soda. Then add 1 TBS Vinegar. Stir gently and prepare for the mixture to foam vigorously to the top of the glass. Add immediately to the butter & sugar mixture and stir.
Sift together Flour and Salt. Add slowly to wet ingredients. Mix well.
Mash Banana with a fork and add to mixture. Add Shredded Zucchini. Add Vanilla. Blend one more time for about 30 seconds.
Pour mixture into bread pan and bake for 45-50 minutes (or longer if center is not firm).