What's not to love about banana bread? Our version is kicked up a notch by adding zucchini, apples, pumpkin spice, and pecans. This breakfast bread is another way to not only hide veggies but can be enjoyed with a piece of fruit for added nutrients.
Fall Breakfast Bread
4 tablespoons butter, softened1 cup sugar
2 very ripe bananas, mashed
1/2 cup Greek yogurt
1/2 cup pumpkin puree
1 heaping teaspoon vanilla extract
2 cups bread flour, sifted
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon pumpkin pie spice
2 apples, chopped
1 zucchini, shredded
1/2 cup pecans, chopped (totally optional)
Preheat oven to 350, In a medium bowl, beat butter and sugar on high speed for 1 minute until well-combined. Add 2 eggs to the butter-sugar mixture and continue beating for another minute until creamy.
Add mashed bananas, Greek yogurt, pumpkin puree, and vanilla extract to the butter mixture, and continue beating for about a minute.IMG_1114.JPG
In a separate medium bowl, combine sifted flour, baking powder, baking soda and pumpkin spice. Mix until well combined.
Add dry ingredients into wet ingredients, and mix, using large spoon, just until combined. It’s ok if there are lumps.
Fold in the apples, zucchini, and pecans (if using).
Oil a 9×5 inch loaf pan. Line the bottom of the pan with parchment paper. Pour the batter in the pan. Bake for 1 hour. Remove from pan after 10 minutes. Place on a wire rack to cool. Enjoy!