Bananza Bread


First things first. If you are reading this blog, you have correctly chosen the right way to waste some time. Trust me, this Ted Talk  is a MUCH better waste of time that is related, educational and interesting.

I hope you enjoyed that as much as I did. Next time I’m in chicago, I have plans to stand behind the restaurant and eat what they are about to throw away. I said it was awesome, not cheap.

But here is a recipe that’s a little more budget friendly. It’s not necessarily something you wouldn’t have thought of yourself, but you didn’t. So here I am, providing you this recipe with nutritional goodness. In fact, you’ll see that it might just save your life.

It’s called Bananza Bread because it’s banana bread and zucchini bread mixed into one! If you come from a diabetic conscious household like I do, you might be thinking “OY! But that has so much sugar!”. You aren’t wrong there is some sugar in this recipe, but to quote my main man (sorry, Avatar),  “Eat food. not too much. Mostly plants”.

All three are covered in this wonderful recipe. It’s REAL food, especially if you buy the ingredients in season, and  from a local farmers market. As an experienced farm hand myself, I REALLY encourage everyone to support their local farmers!! Plus, you don’t have to eat the whole loaf at once. Invite some friends over, make some tea, and enjoy this beautiful weather we’ve been having.

Though it does follow a fairly traditional recipe, there are always ways to improve and be creative. Try different types of oils, which have different fat levels and different antioxidants. You can extract oils from almost any type of plant, not just olive, canola and soy. Go to a store and you’re bound to find all different types from coconut to walnut. Better yet, maybe someone close to you is making their own oils!! Look around! Additionally, you can use applesauce instead of butter, as we learned in the lentil cookie post. Just don’t substitute the chocolate chips. I mean, I guess you can. But why would you?

Here’s some other great things about the stars of the show, banana and zuchinni:

Bananas have more vitamins than apples (5 times as much iron and vitamin A, 3 times as much phosphorus, and are much richerin potassium). Potassium helps circulatory system get oxygen to the brain, which seems pretty important. Similarly, it helps reduce blood pressure, which reduces the risk of stroke. I’m pretty sure that means that you’re actually doing yourself a favor in the long term if you eat this.

There’s a lot of REALLY good reasons to eat bananas. For more info, read this:

Zucchini is also wonderful, with only 36 calories in one cup and 10% of the supposed daily fiber intake (usually they are way off on how much we actually need or don’t need of various things, but there is definitely good fiber action in this veg). Zucchini is also high in vitamins A and C, which are really potent antioxidants. Zucchini is high in Manganese, which is helps produce the one of the chemicals in our bodies that helps relieve stress.

Read more here:

So there you have it: this lifeguard is saving your life with a recipe. This  stroke-fighting, stress relieving bananza bread is at your finger tips.  And if you don’t buy the health tips, invite some friends over and share it with them, because nothing is better for fighting stress and disease then a good, hard laugh!

Bananza Bread

3-4 frozen bananas, thawed and mushed
1 large zucchini, grated and drained (zucchinis also have a lot of water in addition to all those great antioxidants)
3/4 cup sugar (demrara, brown, beet, white. I don’t discriminate)
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 cup butter, or apple sauce, or oil of some variety
1 egg
1.5 cups of flour (wheat or white, as long as it’s finely ground)
1/2 cup chocolate chips (can be omitted or substituted, but think long and hard about if and why you’d really want to do that!!)

1. preheat oven to 350. Prepare the bananas and zucchini as mentioned above

2. Mix together remaining ingredients, then fold in banana, zucchini, and chocolate chips. Mix well.

3. Put into a greased loaf pan, and bake for 35 minutes or until golden brown on top and the toothpick comes out clean from the middle.

Also, these are the pickles I made in class! Awesome! 


About lizhahaklai

Hi! When I took an aptitude test in high school, the tests results said that she was destined to be a farmer or a rabbi. At first I was heartbroken over her prospected proletariat horizon, thinking that I had much greater aspirations than Mud and M’farshim. But she soon realized that the test knew what I hadn’t yet discovered; there is hardly a more spiritual experience than working in nature. I began exploring first with my own family’s garden, and continued on a WWOOFing adventure across Israel. Now, I am more passionate than ever about food and healthy living! I hope that this blog will help us learn together how to live happier and healthier!

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