banana zucchini bread Recipe - Homemade American

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Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
In a large bowl, mash the bananas. Add the melted butter, sugar, egg, and vanilla extract. Mix well.
In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Gently fold in the grated zucchini and nuts (if using).
Pour the batter into the prepared loaf pan.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve. Enjoy!

For extra flavor, add a pinch of salt to the dry ingredients.
You can substitute the nuts with chocolate chips.
This bread freezes well. Wrap tightly in plastic wrap and then foil, and freeze for up to 3 months.
To thaw, let it sit at room temperature for a few hours.