I love good zucchini and banana bread. But it's about half-tricky. The loaf looks browned on top but in the middle, there is a doughy strip that isn't baked.
You can protect the top with aluminum foil and bake it longer. But when the center is baked, the outside is over-done.
There's a better way: turn the heat down. It takes a long time for the heat to soak through a big, dense loaf. For most quick breads, 325 degrees is better than 350 degrees. Then test doneness in the center with a thermometer--190 degrees.
So what are the secrets to great banana bread?
For great banana bread, use very ripe bananas, squishy ripe.
Add a teaspoon of banana flavor. It always helps.
PB&J on Zucchini Bread
*Add cinnamon chips. It's amazing what a difference that makes.
Like all quick bread loaves, banana bread improves after a night in the refrigerator.
And for zucchini bread?
*Add those same cinnamon chips.
Let the grated zucchini sit in a colander for a bit and drain before using.
Add the zucchini right at the end and barely fold it in.
*Cinnamon chips make a wonderful difference in many quick breads but, like chocolate chips, they are likely to melt in transit this time of year. If you order them, you may have to chop them apart after arrival.
