Butterscotch Banana Zucchini Bread

Here is a relatively simple, 1-bowl, banana bread. You could certainly use a mixer if you wanted to, but you need to make sure not to over mix the batter, especially once the flour has been added. Every so often it’s nice to mix by hand- reminds me of the real olden days when there was no Kitchen Aid mixer- no electricity for that matter. It makes me want to give the Kitchen Aid a nice big hug- but I restrain myself. What if someone came into the kitchen while I was hugging the mixer. Don’t worry about it, you’ll say, I’m just showing it how much I appreciate all the work it does around this place. 

Butterscotch Banana Zucchini Bread

1/4 C. butter, melted

3/4 C. granulated sugar

1/4 C. dark brown sugar

1/2 C. sour cream

2 tsp. vanilla extract

1 large egg

1 1/2 C. shredded zucchini

3-4 ripe bananas, mashed

3.4 oz box of butterscotch instant pudding

2 C. all-purpose flour

1/4 tsp. salt

1 tsp. baking soda

  • Preheat the oven to 325°.
  • In a microwaveable bowl melt the butter. To the melted butter mix in the sugars, sour cream, egg, and vanilla and whisk to incorporate. Make sure to add the sugar into the melted butter before the egg, so that you do not get scrambled egg banana bread. Add in the zucchini and bananas, followed by the dry pudding mix.
  • Sift together the flour, salt and soda. Stir flour mix into the batter, mixing only until incorporated.
  • Divide the batter between the 4 mini loaf pans evenly, and bake for 60 minutes, or until a toothpick comes out clean. 

You could probably use 1 full-size loaf pan for this bread, but I seem to have problems with my bread cooking all the way through without over-browning on the outside, and I really liked the mini loaf pans that I used to cook this bread in. I used 3, however they bubbled and ballooned out over the top and onto the pizza stone they were baking on, so I would suggest using 4 mini loaf pans. If you really wanted to you could cook the batter into muffins. 

Optional: Cream Cheese Frosting

4 oz. cream cheese, microwaved until soft

1/4 C. butter, softened

1 1/2 C. powdered sugar

1 tsp. vanilla

heavy cream to consistency

  • Beat the butter and cream cheese together in mixing bowl. Add in the vanilla. Sift the powdered sugar and add that to the butter mixture, drizzling in the cream to consistency. It should be creamy, smooth, yet slightly runny. It’s more of a glaze than a frosting. Frost the top of the loaves or have everyone use and knife and add their own frosting. My daughter wanted to just eat it straight out of the bowl with no bread. Maybe for her birthday I shouldn’t even bother with making a cake; I’ll just make her frosting. 

Adapted from Averie Cook’s Zucchini Banana Bread with Browned Butter Cream Cheese Frosting. 

 

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