Zucchini Banana Bread with Browned Buttercream Frosting

Recently with the heat, I have been not able to keep up with my bananas. I come home, and there they are, on their little hook, looking all spotty. (Quick little fun fact, the smell of ripe bananas is not something pleasant to me, its not the story to be telling on a food blog, so if you ever want to know why the smell of ripened bananas literally makes my stomach churn, ask me the next time you see me!) So naturally, because of my hatred for the smell and needing them off my counter, I have turned to the classic banana bread solution. Well, I looked around to see if there was anything else I could use to spice up my usual banana bread, and there comes in the zucchini. I have always loved zucchini bread, and I have always loved banana bread, put them together and whoa doggy its brilliant. Enough said here is how to make it:

Ingredients for Bread:

1/4 cup unsalted butter, melted
3/4 cup granulated sugar
1/4 cup light brown sugar, packed
1 large egg
6 ounces vanilla or plain yogurt
1 tablespoon vanilla extract
1 3/4 cup grated zucchini, loosely packed
1 to 1 1/4 cups mashed bananas (1 large or 2 small very ripe bananas)
2 1/3 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt, optional and to taste

Preheat oven to 325F, grease and flour a 9-by-5-inch loaf pan.
Melt the butter. To the melted butter, add the sugars, egg, yogurt, vanilla, and whisk to combine. Add the zucchini, bananas, and stir.
Add the flour, baking soda, salt, and stir until just combined. Do not over stir. Pour batter into prepared pan(s) and bake for about 60 to 65 minutes (this is for one 9-by-5-inch loaf), or until top is golden. Allow bread to cool in the loaf pan for at least 30 minutes before removing from the pan and transferring to a rack to finish cooling.

Ingredients for Browned Buttercream Frosting:

1/4 cup unsalted butter
4 tablespoons cream cheese, softened
1 1/2 cups+ confectioners’ sugar, sifted
2 teaspoons vanilla extract
1 tablespoons+ cream or milk, optional and to taste

Brown the butter in a small saucepan on the stovetop, heating over medium heat. Swirl the pan or stir frequently for about 5 to 7 minutes, until the crackling and foaming has subsided, the butter has browned, and has a beautiful nutty aroma.

Transfer hot butter to medium-sized mixing bowl and allow it to cool for about 10 minutes. Add the cream cheese, confectioners’ sugar, vanilla, and whisk to combine. Based on desired frosting consistency and taste preference, add the cream or milk one tablespoon at a time, until desired consistency is reached, playing with sugar and cream ratios as necessary.