Never baked zucchini banana bread?

Preparation

Preheat oven to 350 F. Grease a loaf pan 9 x 5 x 3 inch or large muffin tins.

In a medium bowl, combine flour, salt, cinnamon, nutmeg and mix. Set aside.

In a large bowl, beat eggs, sugar, vegetable oil, sour cream and vanilla. Toss bananas. With a wooden spoon stir in the flour mixture, mixing until blended. Stir (cooked small parts.) In zucchini and nuts.

Pour. Prepared in loaf pans or muffin pan Bake for about 45 minutes to 1 hour for bread and about 25 to 30 minutes for muffins, until the middle of tests done with a toothpick. Let stand in the pan for 5 minutes, then turn onto a cooling rack.

Warm or at room temperature.

Yield: 1 loaf or 12 muffins

Notes: Be sure to use the self-rising flour for this recipe. Wheat flour, it will be too thick and sticky.
_{Licensed Banana Zucchini Bread Recipe Photo © 2006 Peggy Trowbridge Filippone, About.com around, Inc.}

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