It’s delicious chilled or warm, as breakfast or a snack, and is a perfect use for ripe banana and zucchini.
– Very ripe bananas – Zucchini – Butter – Eggs – Vanilla extract – Whole-wheat flour – Sugar – Baking soda – Cinnamon
Preheat the oven to 350 degrees F and grease a 9×5-inch pan with nonstick spray. Add the bananas, zucchini, butter, eggs, and vanilla to a large bowl. Stir to combine.
Stir in the flours, sugar, baking soda, cinnamon and salt. Stir gently to combine fully the batter.
Pour batter into the prepared pan and smooth the top with a spatula so it’s even. Bake for 55-60 minutes or until golden brown and a cake tester inserted into the center comes out cleanly.
Cool in the pan for 5 minutes, then remove from pan (carefully) and let cool on a wire rack completely.
Store any leftovers, once fully cooled, wrapped in plastic wrap and stored in an airtight container at room temperature for 3 days, in the fridge for 5 days, or freeze slices.
Use all all-purpose flour if desired. You may need to cover with foil and bake for 5-10 more minutes to bake through completely in the center.