Description
A moist, spiced autumn loaf combining ripe bananas, zucchini, and blueberries with sour cream for richness. Tender crumb balanced by natural sweetness and earthy warmth, perfect for breakfast or snacking.
Ingredients
Large egg, 1
Light brown sugar, 1/2 cup packed
Granulated sugar, 1/2 cup
Canola or vegetable oil, 1 cup
Sour cream, 1 cup
Vanilla extract, 1 teaspoon
All-purpose flour, 1 1/2 cups (1 1/4 cups + 3 tablespoons for coating)
Baking powder, 3/4 teaspoon
Baking soda, 3/4 teaspoon
Salt, 3/4 teaspoon
Ripe bananas, 1 cup mashed
Zucchini, 1 cup coarsely grated
Fresh blueberries, 1 cup rinsed and dried
Almond flour (optional), 1/4 cup (for gluten-free)
Coconut yogurt (optional), 1 cup (for dairy-free)
Instructions
Preheat oven to 350°F (175°C)
Line a 9×5-inch loaf pan with parchment paper
In a large bowl, mix egg, brown sugar, granulated sugar, oil, sour cream, and vanilla extract
Mash ripe bananas in a separate bowl and stir into liquid mixture
Add zucchini and mix until combined
In another bowl, whisk 1 1/4 cups flour, baking powder, baking soda, and salt
Gradually blend the dry ingredients into the wet mixture
Sprinkle remaining 3 tablespoons flour over blueberries and gently fold into batter
Pour batter into prepared pan
Combine 1/4 cup almond flour with 1/4 cup sugar for a crumb topping (optional)
Sprinkle topping over batter followed by blueberries
Bake 90 minutes, rotating pan halfway
Let cool completely in pan before slicing
Notes
Substitute canola oil with melted coconut oil for a nutty flavor
For gluten-free version, use almond flour entirely but adjust baking time (5g almond flour has more fat, may reduce by 1-2 tbsp oil if using)
Blueberries coated in flour prevent sinking and enhance browning.
Store in airtight container at room temperature for up to 5 days or freeze for 2 months
- Prep Time: 20
- Cook Time: 90
- Category: Bread recipes
- Method: Baking
- Cuisine: American