2 cups brown sugar
1 cup butter, softened
3 cups flour
1 tsp. baking soda
1 tsp. salt
5 eggs 
2 tsp. vanilla extract
1 cup nuts (optional)
1/2 cup buttermilk
1 quart mashed bananas*, about 8 (ripe to overripe)

Note: I’m probably stating the obvious, but in case you don’t know, overripe bananas freeze beautifully — just peel them and place them in a ziplock back in the freezer. When you’re ready to use them, place them in a colander in the sink to drain — they’ll give up a lot of liquid and look totally repulsive, but they work beautifully.

1. Preheat the oven to 350ºF. Butter two loaf pans. (I butter generously.)

2. With mixer, cream butter and sugar until light and fluffy.

3. Meanwhile, in a separate bowl, whisk together flour, baking soda and salt.

4. With the mixer on low, add the eggs one at a time, beating after each addition. Add the vanilla, buttermilk and bananas.

5. Add the flour mixture and mix until just combined. Divide batter between the two prepared pans. Bake for approximately 1 hour.

Yields 2 large loaves

Recipe heavily adapted from and image from Alexandra Cooks



1 3/4 cups unbleached flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ground ginger
2 eggs
1/2 cup canola oil
1/4 cup honey
1 tsp. vanilla
3/4 cup packed brown sugar
3/4 cup shredded carrot
1 cup grated zucchini
1/2 cup chopped walnuts

Preheat oven to 325 degrees. Grease and flour two 8×4″ loaf pans. In medium bowl stir together flour, baking powder, baking soda, salt, cinnamon, and ginger. In large bowl, mix eggs, oil, honey, and vanilla, blending well; then add brown sugar and blend well. Gradually add flour mixture into the egg mixture, mixing well. Stir carrot, zucchini, and walnuts into the batter; mix until well combined. Pour batter into the greased and floured loaf pans. Bake 50-55 minutes, or until toothpick inserted in center comes out clean. Let cool in pans about 15-20 minutes before removing; then completely cool the loaves before adding the frosting.


1/2 cup butter, softened
4 oz. cream cheese, softened
3 cups powdered sugar
1 Tbsp. half & half or milk
1 tsp. vanilla
1/3 cup chopped walnuts for garnish

In medium bowl, blend softened butter and cream cheese; add powdered sugar and mix well. Add in the half & half and vanilla, and blend all ingredients well. Spread frosting liberally over the top of the carrot-zucchini bread and sprinkle with chopped walnuts. Then treat yourself to a slice after all your hard work! :) If you’re not serving the loaves right away, keep refrigerated until ready to serve.

Yields 2 loaves

Recipe and Image from Nancy Creative



2 cups flour
1 cup light brown sugar
1½ tsp baking powder
¼ tsp baking soda
½ tsp salt
1 cup blueberry puree (about 3 cups blueberries blended) + ½ cup blueberries reserved
½ cup butter, melted
3 eggs
1 tsp vanilla


¼ cup cold butter, cubed
½ cup flour
½ cup light brown sugar


Preheat oven to 350°
Spray a 9x5 inch loaf pan with cooking spray. Line the pan with a strip of parchment the width of the pan long enough to hang over the sides a bit. Spray parchment with cooking spray. Set aside. (or use butter instead of cooking spray)
With mixer combine first five ingredients (flour, brown sugar, baking powder, baking soda and salt.) Stir until mixed together evenly.
In a medium sized bowl combine the blueberry puree, melted butter, eggs and vanilla. Whisk together until smooth.
Pour the blueberry mixture into the dry mixture and mix on low until batter forms, scraping the sides as necessary. Batter will be purple!
Pour this into your prepared pan.
To make the crumble topping combine all the Crumble ingredients together with a pastry cutter or fork. You can even use you hands to create large sized "crumb topping" if desired.
Sprinkle this over top of your batter.
Scatter reserved blueberries on top of crumble and bake for 50-60 minutes until center is done.
Allow to cool for 15 minutes and then remove bread from pan and cool completely.

Please note all ovens vary and that bake times might be different oven to oven. If you notice that your bread is browning too much before being cooked through, loosely cover with foil and continue baking until bread it set.

Yields 1 loaf

Recipe and Image from Cookies and Cups

4.  Cinnamon Roll Bread


2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup granulated sugar

1 egg – room temperature, lightly beaten

1 cup milk

2 teaspoons vanilla extract

1/3 cup plain greek yogurt or sour cream


1/3 cup granulated sugar

2 teaspoons cinnamon

2 tablespoons water


1/2 cup powdered sugar

1 tablespoon milk


Pre-heat oven to 350 degrees and prepare a bread pan (about 9×5 inches) by spraying it with non-stick cooking spray or lightly greasing it with butter.

In a large bowl combine flour, baking powder, salt, and sugar.  In a small bowl combine egg, milk, vanilla extract and yogurt or sour cream. Add the dry ingredients into the wet and stir to combine. You can use a large wooden spoon for this if you wish, no mixer is required.

In a small bowl combine swirl ingredients together – 1/3 cup sugar, 2 teaspoons cinnamon and 2 tablespoons water. Use a tablespoon to drop spoonfuls of this mixture over the bread, then use a knife to make swirl designs to incorporate the cinnamon mixture into the bread.

Bake for 45-50 minutes or until you insert a toothpick and it comes out clean.

Remove the bread from the oven and let it cool for 15 minutes.

Meanwhile, make the glaze ingredients by combining 1/2 cup powdered sugar with 1 tablespoon milk.

Remove the bread from the pan onto cooling rack and allow it to continue cooling completely.

When the bread has completely cooled, pour the glaze over the top and serve. Enjoy!

Yields 1 loaf

Recipe and Image from Center Cut Cook