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Courgette and Banana Loaf

We ran a team bake off on ‘Wear it Pink Day’ this year to raise money for breast cancer, and we have the Star bake recipe to share with you, which was a delicious courgette and banana loaf, made by our Senior Events Coordinator, Leah.

Courgette & Banana Loaf

Vegetarian recipe


¾ cup mashed bananas (ripe)

1 cup grated courgette

1 Egg, large

1 cup all-purpose flour

½ tsp baking powder

½ tsp baking soda

½ cup brown sugar

¼ sugar

1 pinch salt

2 tsp vanilla extract

1/3 cup liquid state coconut oil

½ cup walnuts, raisins

¼ cup sour cream

1 handul of poppy seeds



Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside. Note – Loaf is not very tall as baked in a 9×5 pan, but I fear an 8×4 pan will be a bit too skimpy.

In a large bowl, add the first six ingredients, through vanilla, and whisk to combine.

Add 1 cup flour, baking powder, baking soda, optional salt, and fold with spatula or stir gently with a spoon until just combined; don’t overmix.

Add the zucchini (wring out in a paper towel if it’s very moist), bananas, optional walnuts or raisins, and fold gently to combine. Batter should be on the thicker side. If it’s not, you may wish to add up to about 1/4 cup additional flour. All zucchini and bananas vary in their moisture content and the consistency of batters will vary. Note the zucchini will release water into batter during baking and it’s better to err on the side of a thicker than thinner batter by adding additional flour if you deem it necessary.

Turn batter out into the prepared pan, smoothing the top lightly with a spatula.

Bake for about 52 to 60 minutes (I baked 57 minutes) or until the top is golden, the centre is set, and a toothpick inserted in the centre comes out clean, or with a few moist crumbs, but no batter. Tip – Tent the pan with a sheet of foil draped loosely over it at the 35 minute-mark to prevent top and sides from becoming overly browned before centre cooks through. Baking times will vary based on moisture content of zucchini, bananas, climate, and oven variances. Bake until done; watch your bread, not the clock and don’t worry if it takes longer to bake than the baking estimates provided.

Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving. Optionally, serve with or glaze with Honey Butter, Cinnamon-Sugar Butter, or Vanilla Bean Browned Butter Glaze, or Cream Cheese Glaze. Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

See other recipes here.

For more information please do get in touch via our contact form or give us a call on 020 7390 1590  to discuss your event.


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