I woke up early Sunday morning and wanted to make a zucchini banana bread surprise. There were a few problems, I only had bright yellow bananas, and I needed to find a large zucchini that was ripe and ready to be pulled from the garden. What does one do? Google how to ripen a banana, of course; what was I so worried about? To my surprise, easy peasy lemon squeezy.
I needed three bananas, so I took three from the bunch. Next, I turned my oven on to preheat the temperature to 350 degrees. While waiting, I lined a baking sheet with tin foil in case it made a mess. I would do that next time, but instead, I used an aluminum pan. I placed three bananas on the tray, placed them into the oven, and crossed my fingers. As God is my witness since no one else was around, the bananas
were browned perfectly, and it only took 15 minutes. They did not burn, they were sweet and delicious and perfect for making the best gluten-free zucchini banana bread in town. Trust me :)
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