Banana, zucchini and sour cream bread
White self-raising flour
2 cup(s), (300g)
Bicarbonate of soda
⅓ cup(s), (75g)
1 medium, coarsely grated (120g)
1 cup(s), mashed (230g)
2 medium, lightly beaten
Light sour cream
½ cup(s), (125g)
- Preheat oven to 180°C. Lightly spray a 21.5cm x 11cm (base measurement) loaf tin with oil. Line the base and sides with baking paper, allowing the long sides to overhang. Sift the flour, soda and nutmeg into a large bowl. Add the brown sugar and stir to combine.
- Using your hands, squeeze as much liquid as possible from the grated zucchini. Combine the grated zucchini, banana, eggs, sour cream and half the honey in a medium bowl. Stir the banana mixture into the flour mixture.
- Spread the mixture into the prepared tin. Using a vegetable peeler, slice the small zucchini into thin ribbons. Twist the ribbons of zucchini and position on top of the loaf. Sprinkle with the pine nuts. Bake for 45 minutes. Cover top loosely with foil and bake for a further 20-25 minutes or until a skewer inserted in centre of the loaf comes out clean. Stand loaf in tin for 5 minutes before lifting out onto a wire rack. Warm the remaining honey and drizzle over the top of warm loaf. Allow to cool completely. Cut loaf into slices and serve.