Banana Zucchini Bread

Ingredients

• 2 overripe medium sized (20cm in length) bananas
• 1/2 cup (125g) ricotta
• 2 extra large eggs
• 1/3 cup (55g) packed brown sugar
• 1/4 cup extra virgin olive oil
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1 1/2 cups (190g) wholemeal flour
• 1/2 cup (55g) rolled oats plus extra for sprinkling
• 1 medium zucchini grated with as much moisture removed as possible (see note one)
• 1.5 tsp baking soda

Instructions

1. 1

   First, preheat your oven to 175c then grease and line a 24cm loaf pan. Mash your bananas on a clean chopping board with a fork until smooth then add them into a large bowl.

2. 2

   Add into the bowl the ricotta, eggs, brown sugar, olive oil, vanilla extract and cinnamon and whisk until smooth and well-combined.

3. 3

   Grate the zucchini (see note one) and add into the bowl along with the flour, oats and baking soda.

4. 4

   Mix with a spatula until just combined taking care not to over mix.

5. 5

   Spoon the batter into the prepared loaf tin and sprinkle generously with more oats.

6. 6

   Bake in the oven for around 45-50 minutes (see note two) until cooked through. To test if the bread has cooked through, insert a skewer into the centre of the loaf. When it comes out clean you can remove from the oven.

7. 7

   Once baked, allow to cool in the tin for 5-10 minutes before transferring to a wire rack to cool.

8. 8

   Once cooled, cut into 9 generous slices and enjoy!