This is what you make when you have bananas going bad on your counter and zucchini lingering in your refrigerator, but not enough of either to make its own cake. Adapted very liberally from the Tartine Bakery cookbook, this breakfast bread turned out surprisingly well. It is balanced, not overly sweet and the flavors got along with one another just fine.
Zucchini Banana Bread
1 cup plus 2 tablespoons all-purpose flour
2 tablespoons cornstarch
1 teaspoon cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
2 very ripe bananas
2 large eggs
1 1/1 teaspoons vanilla extract
1/2 teaspoon salt
6 tablespoons butter, softened
3/4 cup sugar
1 1/2 cups shredded zucchini
1 cup walnuts or pecans, chopped
Preheat the oven to 325 degrees. Butter and flour a loaf pan. In a medium bowl, combine flour, cornstarch, cinnamon, baking powder, and baking soda.
In another bowl, mash the bananas. Combine with eggs, vanilla and salt and stir.
In the bowl of a mixture, beat the butter and sugar until light and fluffy. Add the banana mixture. Scrape down the bowl and then add the zucchini and walnuts. Mix until combined. Fold in the flour mixture and pour into a loaf pan.
Sprinkle the batter with 2 tablespoons of sugar for a crunchy top crust. Bake about one hour, until a toothpick inserted into the center comes out clean.