Banana/Zucchini Bread

2/3 cup soft butter
2/3 cup butter flavored crisco
3 cups sugar
Cream very well.

Add
4 eggs
3 very ripe bananas
1 heaping cup shredded zucchini
1/2 cup of milk soured with 1 Tablespoon vinegar,
or use 1/2 cup of buttermilk
2 tsp. baking powder
1 tsp. baking soda
2 tsp. vanilla
Mix well

Add
4 cups flour
Mix flour until white streaks are gone, being careful not to over mix.

Bake in four loaf pans at 350 degrees for 45 minutes or until toothpick comes out clean.


I had both bananas and zucchini and was looking for a way to use both. Tyler suggested it should be called Zubana bread or Alexa suggested Bazini bread.

Banana Bread

1/3 cup soft butter
1/3 cup crisco (butter flavor)
1 1/2 cups sugar
2 eggs
1 cup bananas (3 very ripe bananas.)
1/4 cup milk, soured with 1 Tablespoon lemon juice or vinegar
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. vanilla
2 cups flour

Cream butter, crisco, and sugar very well. Add eggs, bananas, sour milk and mix again. Add vanilla, baking powder, and soda. Add flour last, mixing flour as little as possible.
Pour into three loaf pans and bake for at 350 degrees for 45 minutes or until toothpick comes out clean.
Mini-loaf banana bread will take around 25 minutes.

You must grease and flour pans or it will stick.

For years, I've heard people say this is the best banana bread they have tasted. I thought it was perfected. Had the idea this year to try both butter and crisco. It was so much better, I was shocked. Now, I really can say it is perfect.