Bananas and frugality are definitely a challenge for me. I have escaped the knowledge of buying just the right amount of bananas to be eaten before they become recipe ripe. While I really enjoy eating bananas, after they become too ripe, they must be used in baking.
|Carrot Raisin Banana Bread.|
With a large bag of frozen bananas in our freezer, it was time to try another loaf of banana bread. Banana bread can be made in about a million ways, today we are adding carrots and raisins. And this one is a winner! Not too sweet and made with whole grains, I hope you like it as well as we do.
Carrot Raisin Banana Bread
adapted from: The Wooden Spoon Bread Book
350 degree oven
1 c flour
1 c whole wheat flour (we use spelt)
1 t baking soda
1 t salt
1/3 c oil
1/3 c brown sugar
1/3 c sugar
1/3 c milk
3 bananas, mashed
2 - 2 1/2 c grated carrots
1 c raisins, chopped
Combine dry ingredients, set aside.
In a large bowl, beat oil, sugars and eggs. Stir in milk, bananas, grated carrots and chopped raisins. Fold in dry ingredients, mix well, however do not beat.
Turn into a prepared 9X5 loaf pan. Bake 1 hour or until done in your oven. Let cool in pan 15 minutes, turn out to cool completely.
|Carrot Raisin Banana Bread|
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this post shared with:
weekend cooking @ beth fish reads
homemade mondays @ frugal by choice
healthy snacks @ a life in balance
hearth and soul @ apriljharris.com