You probably think that I live solely on bananas given the amount of banana breads being churned out of my kitchen ha!
Well, it’s kinda true. Bananas are my favourite ingredient for smoothie and toppings for toasts. When I couldn’t finish them on time, it’s time for either banana breads…or cookies. Yes it is predictable but this time with a slight variation. I sneakily added a carrot. Grated. Just to make sure a non-veggie eater could sneak them out. Oh yeah, I can be a little bossy like that! It’s okay because no one should say no to carrot or veggie for that matter.
Banana Carrot Bread
(tweaked from bestrecipes.com.au)
What you’ll need:-
- 2 cups all-purpose flour
- 2+1/4 tsp baking powder
- 3/4 tsp salt
- 1 tsp ground cinnamon
- 3 heaped tbsps brown sugar
- 2 ripe bananas
- 1 carrot, coarsely grated (about 100g/3.5 ounces)
- 2 eggs
- 1/3 cup canola oil (or any flavourless cooking oil)
- 1/3 cup of milk
Preheat oven to 180 degrees Celsius / 356 degrees Fahrenheit. Coarsely grate carrot. Mix together flour, baking powder, sugar & ground cinnamon in a large bowl. In a separate bowl, mash bananas, then add eggs, milk, oil and grated carrot. Stir to combine with a fork. Add dry ingredients to wet ingredients and stir to combine. Pour mixture into a baking paper lined loaf tine and bake for one hour or until the cake tester come out clean. Let it stand in tin on wire rack for 5 to 10 minutes. It is best serve warm with butter.
Enjoy! xoxo Emily.