I am sorry to all you who don’t like bananas. Or banana bread.
You might just have to stop reading my blog this fall.
This weekend kicks of the 2014 volleyball season! I am pumped. Over the next two and half months, we are going to have no less than 45 matches. That is a lot of volleyball … and that calls for a lot of banana bread. I always take some sort of bread to tournaments; this banana bread to State last year, this pumpkin bread to our first club tourney – everyone always loves them. (Carbs, y’all, it really isn’t rocket science.) So yeah, you will probably be seeing more banana (AND PUMPKIN) breads this fall.
I’m so excited to be playing again. It has been several months since my last club game and I’m ready to hit the court again. I’m beyond excited to do it with some of my closest friends vs girls I had never met before. That is what makes overnight tourneys like Preseason so fun, getting to hang out with your friends in between games and at the hotel and in the car. I am sure it will hit me once I actually get inside the building, but it seems surreal that this is my last Preseason. Sixth time is the charm, right? Craziness being a senior, like, I thought I was supposed to be tall and the cool by now. We all laugh, as two of three seniors are the shortest (me and my bestie, the libero … what can we say?) As for cool, welllllll, if cool is eating lots of banana bread, then I have totally got this.
I legit just choked on my ice water and sprayed water all over the floor as I typed the last sentence. No joke. I’m cool alright … as a spitting cucumber.
So, if you’re cool like me, you’ll know that zucchini + banana + chocolate chip has to be good. We are talking thick, dense, hefty slices of bread here, packed with chocolate chips and zucchini shreds. It is a flavor and texture party in the mouth! All you need is one bowl, lots of fruits and veggies (aka bananas, zucchini, and chocolate chips (wait, chocolate chips aren’t a healthy food group??) whole wheat, coconut oil, applesauce, you know, all the traditional suspects in a healthy dairy free quick bread.
And the will power to resist a warm slice fresh from the oven.
- 1 cup mashed, ripe banana
- 1 cup packed dark brown sugar
- 1 teaspoon vanilla
- 2 eggs
- ¼ cup applesauce
- ¼ cup melted coconut oil
- 1 cup whole wheat flour
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 1 cup shredded zucchini
- ⅓ cup chocolate chips (use Enjoy Life to make dairy free)
- Preheat oven to 350. Lightly grease and flour a 8.5 x 5 loaf pan.
- In a large bowl, mix bananas, brown sugar, vanilla, eggs, applesauce, and oil.
- Gradually add flours and baking powder until flour is completely incorporated.
- squeeze zucchini of extra water (I press it between two paper towels.) Stir in zucchini.
- Stir in chocolate chips.
- Pour into prepared pan.
- Bake for 55 minutes, or until toothpick inserted comes out clean.
- Let cool before serving.