– 3 medium ripe bananas – 2 medium shredded zucchini – 1/2 c. vegetable oil – 1 c. granulated sugar – 2 eggs – 4 1/2 tsp. lemon juice – 2 c. all purpose flour – 1 tsp. cinnamon – 1 tsp. baking soda – 1/2 tsp. baking powder – 1/2 tsp. salt Crumb Topping: – 2/3 c. all purpose flour – 1/3 c. light brown sugar – 1/3 c. butter, softened (not melted) – 1 tsp. cinnamon
Preheat oven to 350 degrees. Line two, 8"x5" loaf pans with parchment paper. It is helpful to secure the paper with binder clips. Set prepared pans aside.
In a mixing bowl, combine the mashed bananas, vegetable oil, sugar, eggs and lemon juice. Whisk together well. Add in the pressed, shredded zucchini and whisk to combine. Set aside.
In a separate bowl, combine the flour, cinnamon, baking powder, baking soda and salt. Using a rubber scraper, gradually add the dry ingredients to the wet ingredients until all dry ingredients are incorporated. Do your best to not overmix.
Divide batter into prepared loaf pans. In a separate bowl, make the crumble topping by combining the flour, brown sugar, cinnamon and softened butter. Use a fork to make mixture crumbly. Sprinkle the crumble topping over the top of each loaf.
Top each loaf with the crumble topping and bake the bread.
Bake at 350 degrees for 45-48 minutes. Color will be golden brown. Let cool before slicing.