Hey everyone, hope you are having an amazing day today. Today, we’re going to make a special dish, grandma anita's banana/zucchini bread high altitude in (). It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Grandma Anita's banana/zucchini bread High altitude in () is one of the most well liked of current trending meals on earth. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. They are fine and they look fantastic. Grandma Anita's banana/zucchini bread High altitude in () is something that I have loved my entire life.

To get started with this recipe, we must first prepare a few ingredients. You can cook grandma anita's banana/zucchini bread high altitude in () using 10 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Grandma Anita's banana/zucchini bread

High altitude in ():

1. Make ready eggs
2. Make ready (-2 tbsp) sugar
3. Make ready mashed banana or grated zucchini
4. Take vanilla extract
5. Take (3 tbsp milk)
6. Prepare AP flour, can sub in up to half whole wheat flour for a healthier loaf
7. Make ready salt
8. Prepare (1/8) baking powder
9. Prepare (1/2) baking soda
10. Make ready cinnamon

Steps to make Grandma Anita's banana/zucchini bread

High altitude in ():

1. Beat eggs until light and airy. Then add in the sugar, bananas, vanilla, and milk if HA, and blend well.
2. Sift together the flour, salt, baking powder and soda, and cinnamon.
3. Add to wet mixture, and mix well. You can put desired add ins at this point, some ideas would be walnuts or pecans, chocolate chips, cinnamon chips, caramel baking bits, granola, the possibilities are endless! You could even throw a streusel topping on if you want (I don't have a recipe at this time however)
4. Divide batter between two greased standard loaf pans, or put all batter into one greased bundt pan. Bake at 325 (350) for 45 (40) minutes, until a toothpick or skewer inserted into the center comes out clean and the center of the loaf springs back when pressed on. Enjoy sliced with generous amounts of butter!

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