This is no ordinary banana bread.

It is truly delicious, and with no butter or oil, just the help of a small zucchini to keep it moist.

A few extra features include the addition of walnuts, dried cranberries, & unsweetened coconut.

If you want a little more nutrition, feel free to add some flax seeds and hemp hearts. With only 1/8 cup each, you can’t even taste them in there, but you can always add more if your heart desires.

Adapted from Cinnamon Spice and Everything Nice

2 Large Eggs
1/4 cup Honey
1 cup mashed bananas, about 2-3 bananas
1 tsp vanilla extract

1 cup whole wheat flour
3/4 cup pastry flour
1 tsp salt
1 tsp baking soda
1/2 tsp baking powder
1 tsp ground cinnamon

1 heaping cup finely grated zucchini, about 1 medium
3/4 cup dried cranberries
1/2 cup chopped walnuts
1/3 cup unsweetened, shredded coconut
1/8 cup whole flax seeds (optional)
1/8 cup hemp hearts (optional)

Preheat oven to 350F. With a pastry brush, lightly grease an 8 cup mini loaf pan with butter.

In a large bowl, mix together eggs, honey, mashed bananas & vanilla extract. Set aside.

In a separate bowl, mix together flours, sat, baking soda, baking powder & cinnamon.

Stir the dry ingredients into wet ingredients, mix until just combined, do not overmix.

Stir in remaining ingredients, & flax seeds & hemp hearts, if using.

Divide batter evenly among loaf cups. Bake for 20-25 minutes or until a toothpick inserted into center comes out clean. Remove from oven and let cool in pan for 5 minutes.  Flip loaves on their side to cool in pan or remove completely and let cool on wire rack.

Keep in an airtight container in the fridge for up to 1 week or in the freezer up to 1 month.

For regular size loaf, grease loaf pan lightly and bake for 50-55 minutes or until toothpick inserted into center comes out clean.