What do you do if you don’t have enough zucchini for zucchini bread and you don’t have enough bananas for banana bread? You create a completely new bread that contains both, zucchinana bread.

I started with the basic quick bread recipe found in Michael Ruhlman’s Ratio and adapted from there. The result is a moist, yummy bread that is wonderful slathered with butter, or even better, peanut butter. Here’s the ingredients.

In one bowl mash the banana. I think the easiest way to do this is just to use your fingers (put a glove on first if you don’t like messy hands).

Then add the rest of the wet ingredients. In a second bowl combine all of the dry ingredients.

Stir each of the bowls contents well.

Stir the dry ingredients into the wet. Then stir in the toasted nuts. Divide the batter between two loaf pans, a muffin pan, or a combination of the two.

Bake at 350 degrees until a toothpick inserted into the bread (or muffin) comes out clean. This will take about 40 minutes for muffins and 50 minutes for a loaf.

Let cool before slicing. Enjoy plain or topped with butter. Or, be like Elvis and combine the flavors of banana and peanut butter for a delicious breakfast treat.