• 1/2 pound parsnips (about 2 large or 3 medium), peeled and sliced into 1/2-inch thick rounds
  • 1/4 cup sour cream or Greek yogurt (any fat percentage)
  • 1/2 pound very ripe bananas (about 2 large or 3 medium)
  • 1/2 cup packed light or dark brown sugar
  • 4 tablespoons unsalted butter, melted
  • 2 large eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup chocolate chips and/or chopped nuts (optional)


  1. Preheat the oven to 350 degrees F. Grease a standard loaf pan or spritz with nonstick baking spray.
  2. Bring 1 1/2 to 2 quarts water to a boil over medium heat and add the sliced parsnips. Boil until the parsnips are tender, about 8-10 minutes, then drain.
  3. Mash the parsnips with the sour cream in a large bowl to make a chunky paste, or puree in a food processor and then transfer to a large bowl.
  4. Add the banana and mash with the parsnips. Stir in the sugar, butter and eggs.
  5. Whisk the flour, baking soda and salt together in a bowl. Gently stir the flour mixture into the wet ingredients to make a thick batter. Stir in the chocolate chips and/or nuts, if using.
  6. Scrape the batter into the prepared loaf pan. Bake for 45 minutes to 1 hour, until the top is domed and golden brown, and a tester or knife inserted into the center of the loaf comes out with only a few moist crumbs attached.
  7. Cool in the pan on a rack for 10 minutes, then remove from the pan and cool before slicing and serving.

From:  Shared by a CSA member.

Don't miss out on your favorite veggies!

Sign up to receive our A - Z Veggie guide.



You have Successfully Subscribed!