I'm usually not a big fan of banana bread. It's typically on the dry side. But the addition of the zucchini to the batter makes this bread moist and delicious. Can't miss with some delicious bread that includes fruits and vegetables. The salted caramel frosting makes it just that much better. Definitely a delectable treat on a crisp fall day, or any other day.
Ingredients:
1 1/2 cups flour
1 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
1 cup mashed ripe bananas
1/2 cup canola oil
1/2 teaspoon vanilla extract
1 cup grated zucchini
1/2 cup semi sweet chocolate chips (I actually used 1 cup.)
Directions:
Preheat oven to 325 degrees.
In a large bowl, combine the flour, sugar, cinnamon, nutmeg, baking powder, baking soda, and salt.
In a small bowl, beat the egg, bananas, oil and vanilla extract.
Stir into dry ingredients just until moistened. Fold in zucchini and chocolate chips.
Transfer to four 5-3/4-in. x 3-in. x 2-in. loaf pans coated with cooking spray.
Bake at 325° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes then remove from pans to wire racks.
Salted Caramel Frosting:
4 Tablespoons unsalted butter
1/2 cup packed brown sugar
4 teaspoons whipping cream (I didn't have cream, so I just used milk.)
2/3 cup powdered sugar
1/2 teaspoon kosher salt (Since it's salted caramel, you really want the more coarse salt like kosher.)
In a small saucepan, heat 4 tablespoons butter and 1/2 cup brown sugar to boiling over medium heat, stirring constantly with whisk. Boil and stir 1 minute. Stir in whipping cream.
Remove from heat; stir in powdered sugar and 1/2 teaspoon salt. Immediately spread over loaves. This frosting sets up quickly, so don't wait to spread it on the bread.
