about two months ago fritz stopped eating bananas. up to that point they comprised 25% of his entire diet, and maybe that was the issue…he was just over them. i’ve asked why, but he’s being very tight-lipped about his reasoning, so i’d given up trying to include them in his lunches or snack times.
the problem with that is that they are the perfect toddler food. easy to throw in a bag for a snack, cheap, sweet, nutritious…it left me in a bit of a lurch. so, when i found myself with a pile of bananas that were quickly going bad i decided to try and smash together two of the best sweet bread recipes in the world: banana bread and zucchini bread. i prayed he would eat these despite the addition of bananas (he did, and loved them) and that he wouldn’t notice the addition of vegetables (he didn’t). also, i am not renowned for my baking abilities (read: i kinda suck at it) and totally spaced on the addition of an egg…however, they came out great without it, so that’s how i’ve written the recipe. if you’d prefer to add one, i will tell you where below. recipe adapted from this claire robinson recipe.
banana zucchini muffins
(pictured in fritz’s bento box)
- 5 ripe bananas (the riper the better)
- 1 large zucchini
- 3/4 cup light brown sugar
- 1 stick unsalted butter
- 1 3/4 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla
preheat the oven to 375.
grate the zucchini on the small side of a box grater. you can leave the skin on for this as it’s so soft. if your kids notice and fleck of green and go running, feel free to peel it.
peel the bananas and place in a large bowl. add sugar to the bananas and mash together until they become a sweet-smelling liquid mess. set aside. heat a pot over medium heat and add the butter. melt and then continue cooking (stirring or swirling often) until it begins to brown and take on a nutty smell. add the banana/sugar mixture and cook for a few minutes until the kitchen smells so good that you want to stick your face in the pot and eat the bananas right then and there. return the banana mixture to the bowl (this is where you’d add the egg—tempering it— if you were so inclined). mix the zucchini and vanilla into the banana mixture.
mix the dry ingredients together and then slowly fold them into the banana mixture. line a muffin tin with paper cups and pour the mixture in until it reaches the top of the cups. bake for 30 minutes, or until the tops are golden brown and spring back when poked at with your finger. eat immediately and burn the roof of your mouth. enjoy!
notes: like i said, the egg isn’t necessary here. i totally freaked when i realized i’d forgotten it (while they were in the oven) but they don’t need it at all. they are dense and sweet and delicious. also, you can play with the amount of sugar, but i found that the 1/3 cup agave that the original recipe called for yielded a slightly dry and not very sweet muffin (apologies, claire).