A delightful twist on classic banana bread, incorporating zucchini for moisture and walnuts for crunch.
Preheat your oven to 325°F (165°C) and grease a loaf pan.
Greasing the pan ensures the loaf doesn't stick, making it easier to remove after baking.
In a large mixing bowl, mash the bananas until smooth.
Using a fork or potato masher works well for mashing bananas quickly.
Add the grated zucchini, applesauce, canola oil, and vanilla extract to the mashed bananas and mix well.
Ensure the zucchini is grated finely for a smoother texture in the loaf.
In a separate bowl, whisk together the flour, cornstarch, baking soda, baking powder, cinnamon, and salt.
Sifting the dry ingredients can help avoid lumps and ensure even mixing.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Avoid overmixing to keep the loaf tender and light.
Fold in the chopped walnuts.
Coating the walnuts in a bit of flour can prevent them from sinking to the bottom of the loaf.
Pour the batter into the prepared loaf pan and smooth the top.
Tap the pan gently on the counter to release any air bubbles.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Check the loaf at the 50-minute mark to avoid overbaking.
Allow the loaf to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Cooling the loaf fully ensures it slices cleanly without crumbling.
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