Directions 11 steps | 90 Minutes
Preheat the oven to 350°F. Grease and line an 8x4-inch loaf pan with parchment paper. Measure and prep all ingredients.
Caramelize the bananas. In a saucepan over medium heat, add the butter. Once the butter melts, add the brown sugar and bananas.
Let the bananas cook in the brown sugar and butter until caramelized and nutty, about 3-4 minutes. Let the banana mixture cool for about 10 minutes.
While the banana mixture is cooling, prepare your dry ingredients. In a bowl, whisk together the whole wheat flour, all-purpose flour, baking soda, cinnamon and salt.
Prepare the wet ingredients. Once the bananas are cool, place the bananas in the bowl of a stand mixer fitted with a paddle attachment or use an electric mixer to beat the mixture until smooth.
Add the buttermilk, canola oil, eggs and vanilla extract to the bowl and mix until well combined.
With the mixer on low, add the dry mixture just until combined.
Fold in the shredded zucchini.
Pour the batter into the prepared loaf pan. Top with turbinado sugar.
Bake the loaf for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let the loaf cool on a wire rack for about 15 minutes. Remove the bread from the loaf pan and let cool completely.
Slice and serve. Enjoy!
- Brown, overripe bananas are perfect for this recipe.
- You can swap the mixture of all-purpose flour and whole wheat flour for white whole wheat flour, all whole wheat flour or all all-purpose flour.