When it comes to treats that please all palates, banana bread is a clear winner. In the summer months, it gets even better with the addition of in-season zucchini, which grows in abundance in Hudson Valley gardens and is readily available via local farmers’ markets and CSAs. In this recipe for banana zucchini bread, Crown Maple of Dover Plains makes the classic even better with the addition of a sticky-sweet caramel icing that perfectly complements the lightly sweetened loaf.
This recipe comes together in a flash, which means it’s an ideal sweet addition for impromptu summer get-togethers, backyard barbecues, and pool parties alike. Pro tip: pair a warm slice of banana zucchini bread with a scoop of vanilla ice cream for a dessert that’s over-the-moon delicious.
Crown Maple’s Banana Zucchini Bread With Caramel Icing
Course: Breakfast, DessertCuisine: AmericanDifficulty: Easy4
loaves30
minutes30
minutes1
hourThis recipe from Crown Maple in Dover Plains makes 4 loaves. Want muffins instead? Simply pour the batter into a muffin pan to yield ~27 muffins.
Ingredients
- Banana Zucchini Bread
8 cups all-purpose flour
1 tsp baking powder
1 Tbsp baking soda
1 tsp Kosher salt
1½ lbs (about 5-6) ripe bananas
1½ lbs (about 4-5) grated zucchini squash
¾ Tbsp lemon juice
2 lbs (32 oz) Crown Maple sugar
6 whole eggs
1 2/3 cup vegetable oil
1¼ cup candied/toasted nuts (like walnuts or pecans)
- Crown Maple Caramel Icing
¾ lb (12 oz) Crown Maple sugar
5¾ oz glucose syrup
1 2/3 cups heavy cream
1 stick butter
2 cups royal icing or icing fondant
Directions
- Banana Zucchini Bread
- Combine dry ingredients in a mixing bowl and mix thoroughly.
- In a separate bowl, whisk together wet ingredients. Mix wet ingredients into dry ingredients until combined. Combine bananas, zucchini, and nuts.
- Pour into muffin cups or greased and parchment-lined loaf pans and bake at 330°F in a convection oven for 20-30 minutes or until inserted toothpick comes out clean. Let cool.
- Crown Maple Caramel Icing
- Place maple sugar and glucose in sauce pot. Add just enough water to make the sugar feel like wet sand.
- In a separate pot, combine butter and cream and warm until mixture is just under a simmer. Do not boil.
- Boil sugar and glucose until it reaches 239°F. Remove sugar from heat and slowly add cream/butter mixture, mixing constantly until combined.
- Mix in royal icing or icing fondant (melted) until combined.
- Ice immediately or store until use. (To use, melt icing gently over a double boiler; do not exceed 110°F when warming).
Related: This Irish Coffee Recipe Will Jazz up Your Hudson Valley Java
