We started making this recipe back in the early 1960s in Utica, New York, we used overripe bananas and freshly grown zucchini from dad’s garden.
Then mom and dad spent half their winters in Florida they had both freshly picked zucchini and bananas as they were plentiful.
This recipe became really popular in the Southern states since just about everyone has a banana tree in the neighborhood and farmers’ markets with fresh produce are everywhere.
Although any store-bought work fine, homegrown truly made a difference in the flavors.
The bread is sweet, moist, and delicious warm with some butter or just plain with a cup of tea or coffee.
We just love using bananas, especially for