Fall Into Baking

Nothing says autumn like the mouthwatering scent of  home baking, and happy to share this carrot-banana bread recipe.

I’ve been tinkering with this recipe and have finally nailed an irresistable version, that is not only basic, fast and easy, but also very forgiving and allows you to tinker with it yourself so you can substitute your own ingredients.

For example:
You could substitute grated zucchini for the carrots, or add your favorite nuts and seeds, and substitute honey for the maple syrup, or you could just follow the recipe below.

Fall in Love with Autumn:
Irresistible Banana-Carrot Bread

Ingredients:

3 ripe bananas, mashed
1/4 cup unsalted butter, melted
1/2  cup maple syrup
1/2 cup light brown sugar
1 tsp. vanilla
2 eggs, beaten
1 cup carrots, shredded
1/2 cup unsalted pumpkin seeds
1/2 cup chopped walnuts
2 cups all purpose flour
1 tsp. cinnamon
1/2 tsp. salt
1 tsp. baking powder

Directions:

Preheat oven to 350F

Spray a loaf pan with non-stick spray and set aside, or line your loaf pan with parchment paper.

In a large bowl add each of these ingredients one at a time, stirring each time you add the ingredient: mashed bananas, butter, maple syrup, brown sugar, vanilla, eggs, shredded carrots, pumpkin seeds, walnuts. Mix well.

In another bowl add: flour, cinnamon, salt, baking powder, then mix well.

Fold in the dry ingredients to the wet ingredients and stir just until the flour is moistened.

Bake for 50 – 60 minutes or until a tookpick inserted in the center comes out clean.

Cool for five minutes, then turn loaf onto a wire rack to cool completely.