Grandma Anita's banana/zucchini bread High altitude in ()
Grandma Anita's banana/zucchini bread High altitude in ()

Hello everybody, it is Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, grandma anita's banana/zucchini bread high altitude in (). One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Grandma Anita's banana/zucchini bread High altitude in () is one of the most popular of recent trending meals in the world. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. Grandma Anita's banana/zucchini bread High altitude in () is something which I have loved my whole life. They’re nice and they look fantastic.

Since we live in Colorado, I am always on the lookout for high-altitude bread recipes. Much easier than worrying about conversions or hoping that a recipe designed for sea-level will turn out! This Bread is so moist, fluffy, and Bursting with Flavor from the Banana to the Zucchini to the Spices!

To get started with this recipe, we must prepare a few components. You can have grandma anita's banana/zucchini bread high altitude in () using 10 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Grandma Anita's banana/zucchini bread

High altitude in ():

  1. Take 3 eggs
  2. Get 2 cups (-2 tbsp) sugar
  3. Make ready 2 cups mashed banana or grated zucchini
  4. Prepare 2 tsp vanilla extract
  5. Make ready (3 tbsp milk)
  6. Take 3 cups AP flour, can sub in up to half whole wheat flour for a healthier loaf
  7. Take 1 tsp salt
  8. Take 1/4 tsp (1/8) baking powder
  9. Take 1 tsp (1/2) baking soda
  10. Prepare 3 tsp cinnamon

The best high altitude banana bread recipe! Banana Bread = Home + Warmth + Mama + Goodness Never dry, dense, or sunken. Tender, moist, light, nice dome–ALL the things banana bread should be. Dont feed your family and friends bad banana.

Instructions to make Grandma Anita's banana/zucchini bread

High altitude in ():

  1. Beat eggs until light and airy. Then add in the sugar, bananas, vanilla, and milk if HA, and blend well.
  2. Sift together the flour, salt, baking powder and soda, and cinnamon.
  3. Add to wet mixture, and mix well. You can put desired add ins at this point, some ideas would be walnuts or pecans, chocolate chips, cinnamon chips, caramel baking bits, granola, the possibilities are endless! You could even throw a streusel topping on if you want (I don't have a recipe at this time however)
  4. Divide batter between two greased standard loaf pans, or put all batter into one greased bundt pan. Bake at 325 (350) for 45 (40) minutes, until a toothpick or skewer inserted into the center comes out clean and the center of the loaf springs back when pressed on. Enjoy sliced with generous amounts of butter!

Banana Zucchini Muffins made healthy with whole wheat flour, maple syrup and chocolate bar chunks. Shredded zucchini makes muffins moist and tasty with very Banana zucchini muffins are a good reason to turn on your oven this summer. So are lemon zucchini muffins and healthy zucchini bread. Shredded zucchini and mashed banana complement each other and ensure that this wholesome loaf stays nice and moist. The banana adds sweetness to this quick-bread mashup for just the right flavor without too much added sugar.

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