Saturday morning I decided to do some baking. I have a toddler who still refuses to eat vegetables and an infant who has decided he likes to eat absolutely everything, so I figured that since I just professed to not being much of a baker I should make some more butternut squash waffles (with spinach), and make up some recipes for carrot banana bread and zucchini spinach muffins. You know, just off the cuff.
I was baking for four hours. I might be delirious.
But I have for you my recipe for Carrot Banana Bread. It's a combination of carrot cake ingredients and banana bread ingredients. I winged it (wang it?) and I think I'm in love with this bread.
Carrot Banana Cake Bread
2 1/2 bananas
3/4 cup carrots, shredded
1/2 cup crushed pineapple
1/3 cup Greek yogurt
2 eggs
3/4 cup sugar
2 cups flour
1/2 tsp salt
1/2 tsp cinnamon
1 tsp baking soda
preheat the oven to 325 degrees. grease your loaf pan, and then dust with flour (or just use Baker's Pam). blend first 6 ingredients together. sift the last four ingredients together and blend into the wet. Pour into pan and bake for 50 minutes or until a toothpick comes out clean. Let set for 10 minutes to cool before inhaling eight pieces at a time.
*Note: my second one I only had two bananas so I upped the pineapple and then I added about a cup of crushed walnuts.
1 comment:
Thanks. I think I might have found my new project for this week. Now to get to the store to buy a few of the ingredients. :)
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