Ingredients:

  • 3 large overripe bananas, mashed (approx. 1 ½ cups / 340g)
  • 1 ½ cups (150g) grated zucchini, squeezed dry
  • ½ cup (120g) full-fat sour cream
  • ½ cup (110g) neutral oil or melted unsalted butter
  • 2 large eggs, room temperature
  • 1 tsp (5ml) pure vanilla extract
  • 2 cups (250g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 1 tsp (5g) baking soda
  • ½ tsp (3g) salt
  • 1 tsp (2g) ground cinnamon

Instructions:

  1. Preheat your oven to 325°F (165°C) and grease a 9x5 inch loaf pan thoroughly.
  2. Grate the zucchini using the fine side of the grater, then place it in a clean kitchen towel and squeeze gently to remove excess water.
  3. In a large bowl, whisk the eggs and sugars together until the mixture looks pale and slightly frothy.
  4. Stir in the mashed bananas, sour cream, oil, and vanilla until the batter is smooth.
  5. Sift the flour, baking soda, salt, and cinnamon directly into the wet ingredients.
  6. Using a spatula, gently fold the flour in using a 'cut and turn' motion; stop as soon as no more white streaks of flour are visible.
  7. Fold in the squeezed zucchini last.
  8. Pour the batter into the pan, smoothing the top, and bake for 60–65 minutes until a toothpick inserted into the center comes out clean.
  9. Let the loaf cool in the pan for 10 minutes before transferring to a wire rack.