So on to my first post. I've had some serious cravings during this pregnancy, so I've tried to find somewhat healthy alternatives to satisfy my sweet tooth. One that I tried recently was this Banana Carrot Bread recipe. I made muffins out of it, and they were so moist and yummy (and no, you can't taste the carrots). They were a hit with Dan and Alta, too.
Banana Carrot Bread
recipe slightly adapted from http://sisterscafe.blogspot.com
1 cup mashed bananas (2-3 very ripe bananas)
1 cup brown sugar
¾ cup canola oil (I substituted applesauce for half of the oil)
2 eggs
2 cups sifted flour
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
½ teaspoon nutmeg
1 cup finely grated carrots
Combine bananas, brown sugar, oil and eggs with mixer. In separate bowl, combine flour, baking soda, salt, cinnamon and nutmeg. Stir in banana mixture. Fold in carrots. Spoon into greased and floured large loaf pan. Bake at 350° for 45-50 minutes or until done. Do not over bake.
To make the muffins, I filled greased muffin cups about 3/4 full. I ended up using a 12-cup pan and a 6-cup pan. You could probably just make 12 and make them bigger. I think they took about 20 minutes to bake.
To make the muffins, I filled greased muffin cups about 3/4 full. I ended up using a 12-cup pan and a 6-cup pan. You could probably just make 12 and make them bigger. I think they took about 20 minutes to bake.
Those sound so yummy! I'm making them for breakfast tomorrow!
ReplyDeleteShalane, I just made these today and they are yummy. I used the applesauce like you and also used 1/4 coarse ground wheat flour with white flour to make two cups. I think next time I will use 1/2 cup regular wheat flour. And add some chopped nuts :) Muffins are always good with nuts.
ReplyDeleteMom, I think I used part wheat flour too, but I can't remember how much. Probably 1/2 cup too. Glad you liked them!
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