Ingredients

The following ingredients have 1 Servings
  • 2 cups self-rising flour (see Notes)
  • 1/4 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 2 large eggs
  • 3/4 cup granulated white sugar
  • 1/4 cup brown sugar, packed
  • 1/4 cup vegetable oil
  • 1/2 cup sour cream
  • 1 tsp vanilla
  • 1 cup mashed bananas
  • 1 cup grated zucchini, excess water squeezed out
  • 1/2 cup chopped pecans

Instruction

  • Preheat oven to 350 F. Grease a 9- x 5- x 3-inch loaf pan or large muffin tins. In a medium bowl, whisk together flour, salt, cinnamon, and nutmeg until combined. Set aside.
  • In a large bowl, beat eggs, sugars, vegetable oil, sour cream, and vanilla. Stir in banana. Using a wooden spoon, stir in flour mixture, mixing only until combined. (Small lumps will bake out.) Fold in zucchini and pecans.
  • Pour into prepared loaf pan or muffin tins. Bake about 45 minutes to 1 hour for the loaf and about 25 to 30 minutes for the muffins, until center tests done with a toothpick. Let rest in pan for 5 minutes, then turn onto a rack to cool. Best served warm or at room temperature. Yield: 1 loaf or 12 muffins