Combine the best of both quick-bread worlds with this easy Zucchini Banana Bread. It's delicious chilled or warm, as breakfast or a snack, and is a perfect use for ripe banana and zucchini.
Preheat the oven to 350 degrees F and grease a 9x5-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.
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.
Slice and serve.
Notes
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, once cooled, and freeze in a zip top storage bag with as much air removed as possible for up to 6 months. Thaw in the fridge or at room temperature.
Serve chilled or slightly warmed or toasted. (If it's been a few days and the bread is getting a little dried out, toast it!)
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. Test with a cake tester to be sure it's baked.
Add 1/2 cup chocolate chips to the batter if desired.
Mash the bananas very smooth with a fork or a potato masher.