Thursday, September 1, 2011

Banana Carrot Pecan Bread

There's no story here except that I like to bake for the gals that take care of KC and bananas seem to ripen before they can be eaten. I wish fruit had a longer shelf live.


1/3 cup vegetable oil
1 cup sugar
2 eggs
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup mashed ripe bananas
1 cup grated carrots
1/2 cup chopped pecans

  1. In a mixing bowl, combine oil and sugar. Add eggs; mix well. 
  2. Combine flour, baking soda, salt and cinnamon; gradually add to the creamed mixture alternately with bananas. Stir in carrots and pecans. Transfer to a greased 9-in. x 5-in. x 3-in. loaf pan. 
  3. Bake at 350 degrees F for 55-65 minutes or until a toothpick inserted near the center comes out clean. 
  4. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

1 comment:

Christina's World of Cooking and Baking said...

I took this to the wonderful gals at La Petite Academy. I ran into one of them a week later and she made a point of saying this bread was really good and she couldn't taste the carrots.