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Mix Zucchini, Bananas and Cream of Coconut for Mike's Crazy Bread

July 21, 1988

"This summer my garden produced a bumper crop of zucchini, so I decided to try my hand at making zucchini bread," Michael J. Gimarse writes. "Well, I'm really not one to waste food so I decided to throw in some very ripe bananas that were sitting in the fruit bowl, along with a can of cream of coconut, which would have sat in the pantry until who knows when."

"What started out as a crazy idea turned into a very moist, delicious bread. I guarantee it will make you crazy for more."


3 very ripe bananas

2 cups brown sugar, packed

3 1/2 cups flour

2 teaspoons baking soda

1/2 teaspoon baking powder

1 teaspoon salt

3 eggs

1 cup oil

2 teaspoons vanilla

1 (15-ounce) can cream of coconut

2 cups shredded zucchini

2 cups chopped walnuts

Mash bananas with brown sugar in bowl or process in food processor until blended. Combine flour, baking soda, baking powder and salt in another bowl.

Beat eggs well. Beat in oil, vanilla, cream of coconut and banana mixture until thoroughly blended. Slowly stir in flour mixture. Fold in zucchini and nuts. Turn into lightly greased 9x5-inch loaf pans. Bake at 350 degrees 60 to 65 minutes. Cool slightly then turn onto racks. Makes 2 loaves.

Note: Cream of coconut is available in liquor section of grocery stores.


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