Crown Maple Banana Zucchini Bread with Caramel Icing (Recipe)

How to make Crown Maple’s Banana Zucchini Bread with Caramel Icing



Photograph courtesy of Crown Maple LLC

Makes 4 loaves or 27 muffins.

To make the Banana-Zucchini Loaf
:

  • 8 cups all-purpose flour

  • 1 tsp baking powder

  • 1 Tbsp baking soda

  • 1 tsp Kosher salt

  • 1½ lbs (about 5-6) ripe bananas

  • 1½ lbs (about 4-5) grated zucchini squash

  • ¾ Tbsp lemon juice

  • 2 lbs (32 oz) Crown Maple sugar
 (a little more than 3 10-oz packages)
  • 6 whole eggs

  • 1 2/3 cup vegetable oil

  • 1¼ cup candied/toasted nuts (like walnuts or pecans)
  1. Combine dry ingredients in a mixing bowl and mix thoroughly
  2. In a separate bowl, whisk together wet ingredients. Mix wet ingredients into dry ingredients until combined
  3. Combine bananas, zucchini, and nuts
  4. Pour into muffin cups or greased and parchment-lined loaf pans and bake at 330°F in a convection oven for 20-30 minutes or until inserted toothpick comes out clean
  5. Let cool

To make the Crown Maple Caramel Icing:

  • ¾ lb (12 oz) Crown Maple sugar
 (a little more than 1 10-oz package)
  • 5¾ oz glucose syrup

  • 1 2/3 cups heavy cream

  • 1 stick butter
  • 2 cups royal icing or icing fondant
  1. Place maple sugar and glucose in sauce pot. Add just enough water to make the sugar feel like wet sand
  2. In a separate pot, combine butter and cream and warm until mixture is just under a simmer. Do not boil
  3. Boil sugar and glucose until it reaches 239°F. Remove sugar from heat and slowly add cream/butter mixture, mixing constantly until combined
  4. Mix in royal icing or icing fondant (melted) until combined
  5. Ice immediately or store until use. (To use, melt icing gently over a double boiler; do not exceed 110°F when warming)

 

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