- Bananas: The browner, the better. Fresh or frozen and defrosted, both work! If using frozen, let them defrost and come to room temperature. Your bread will not cook properly if the batter is cold.
- Egg: For a vegan zucchini banana bread, substitute one flax egg for the standard egg.
- Flour: If you don’t have white whole wheat flour, you can also use a combination of 1 cup all-purpose +1 cup whole wheat flour.
- Mix-ins: Mix-ins generally increase baking time. If adding, expect your loaf to take closer to 70-75 minutes to bake. Most chocolate chips contain added sugar, so if you add them, your bread will have some added sugar, but still far less than the average loaf. Lily’s baking chips and Trader Joe’s Cacao Nibs are sugar-free options.
- Mash the bananas; refrigerate for up to 2 days
- Measure your dry ingredients.
Involving little ones can decrease picky eating while increasing appetite and willingness to try new foods. Here are a few ways they can help:
- Toddlers: Help with peeling and mashing the bananas, grease bread pan with a paper towel and a dollop of oil; whisk ingredients together, stir in flour, and mix-ins
- Little Kids: Peel and mash the bananas, measure ingredients; pour batter into the pan
- Big Kids: All of the above
Nutrition info based on 1, 3-ounce slice made with coconut oil; mix-ins not included