Sunday, March 9, 2008

Carrot Banana Bread

Carrot Banana Loaf

This is a tasty way to use up those leftover bananas on the counter! I like quick breads because they can be sliced, each sliced wrapped in plastic wrap, then they are ready to just pull from the freezer and pop into a lunch box. You can also make a "snack sandwich" by taking two thin-ish and spreading peanut butter, cream cheese, or even Nutella (as a treat) in the middle.

Adapted From Food to Grow On
by Susan and Rena Mendelson

3/4 cup sugar
4 tbsp butter
2 eggs
1 tsp vanilla
1 cup mashed banana (about 3)
2 cups flour
2 tsp baking powder
3/4 tsp cinnamon
1/2 tsp salt
1/4 tsp nutmeg
pinch ground cloves
3/4 cup chopped walnuts (optional)
3/4 cup grated carrots
1 tsp vanilla

Extra sugar to sprinkle over top.

With an electric mixer, cream together the butter and the sugar. Add the eggs and vanilla, and continue to mix until fluffy. Stir in the mashed banana.

In a separate bowl, sift together the flour, baking powder, cinnamon, salt, nutmeg, and cloves. Add to the banana mixture and stir until just combined. Fold in the grated carrots and walnuts, if using.

Grease a 9x5 inch loaf pan and pour in the batter, smoothing the top. Sprinkle with a bit of sugar and bake at 350 F for about 50-60 minutes or until a tester inserted in the middle comes out clean. Let rest for 15 minutes before removing from pan and allow to cool on rack before slicing.

Makes 1 loaf, about 10 slices.
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