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Crown Maple in Dover Plains offers a loaf recipe filled with sweet banana and fresh zucchini that’s great for breakfast and gifting.
It’s nearly impossible to avoid heavy sweets throughout the winter. With this recipe from Crown Maple, you can make a delicious fruit-and-vegetable-filled breakfast dessert that makes an incredible gift. If you can get your zucchini from a Hudson Valley CSA, all the better!
Banana-Zucchini Loaf with Crown Maple Caramel Icing
Makes 4 loaves or 27 muffins
Banana-Zucchini Loaf:
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 (a little more than 3 10-oz packages)
6 whole eggs
1 2/3 cup vegetable oil
1¼ cup candied/toasted nuts (like walnuts or pecans)
Method:
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:
¾ lb (12 oz) Crown Maple sugar (a little more than 1 10-oz package)
5¾ oz glucose syrup
1 2/3 cups heavy cream
1 stick butter
2 cups royal icing or icing fondant
Method:
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).