It seems that my camera cord and I are playing hide & seek, and it’s really really good at it. Unfortunately, this post won’t have any pictures that I’ve taken, so I hope that you’ll continue to read based on my charming personality and razor-sharp wit. No? It was worth a shot.
When I got home from Florida, my dad welcomed me with open arms and then held up a bunch of brown bananas and said “can you do something with these?” Aw, shucks, you shouldn’t have. You see, bananas and I haven’t really been the best of friends for the past 20-something years. There’s something about the smell and the texture that isn’t at all appealing to me. I truly enjoy the crunch of a crisp apple and the sweet juice that most fruit produces when bitten into. Bananas just don’t do it for me, but I was willing to work with them instead of tossing them in the trash. Upon opening the fridge, I saw a lonely zucchini and decided that if I could hide the bananas among a tasty zucchini bread, they wouldn’t be too terrible. Oh, and cinnamon. Lots of cinnamon.
A quick search led me to Anja’s Food 4 Thought recipe, which I adapted slightly because, well, that’s what I do. Since I scaled back on the oil in the recipe, I wanted to add a little fat in the form of walnuts and chocolate chips. Everything is better with walnuts and chocolate chips. I was a little apprehensive to try one, but my family was chowing down on them quickly and they didn’t smell too strongly of bananas. I made mini muffins, so I carefully tore off the the top of the muffin (aka the best part) and took a bite. Even though I’m not a banana fan, these were pretty great. Am I switching to team banana now? Not by a long shot, but I may let it slide if one finds its way into my bread. But stay out of my smoothies, you hear me?
Chocolate Chip Walnut Zucchini Banana Bread
Adapted from Anja’s Food 4 Thought
1 1/2 cups whole wheat flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/4 cup plain yogurt
1/3 cup brown sugar
2 bananas, mashed
1 medium zucchini, grated
1/2 cup walnuts
1/3 cup chocolate chips
Preheat oven to 350°F
1. Mix dry ingredients together in a large bowl.
2. In a medium bowl, mash bananas and stir in brown sugar. Add egg and yogurt and stir to combine. Fold in shredded zucchini.
3. Add wet ingredients to dry ingredients, mix until incorporated. Fold in walnuts and chocolate chips.
4. Pour batter into mini muffin tins and bake 10-12 minutes
Thanks for your patience through my lack of pictures. In the mean time, here’s an image from one of my favorite websites, catalogliving.net
Elaine immediately regretted putting small dollops of sour cream on everyone’s plate at her bird-themed luncheon.