Also known as the I-had-some-old-bananas-&-carrots-but-couldn't-just-throw-them-out loaf :D
This all started a couple weeks ago, I had some old bananas and I normally make banana loaf to use them up but then I spotted the carrots I had leftover after making carrot cake for my husbands birthday and decided they'd probably make a great combination. Banana loaf is common, as is carrot loaf, but I've never seen the combination sold in any store. I certainly wasn't wrong in my thinking, after some googling, I found it was definitely a popular combination.
As I said, this started a couple weeks ago, so why am I only posting this now? For a bit of fun I decided I wanted to try figure out how to make this myself instead of using a recipe from someone else's site and so I took the recipe my mom used for banana loaf and played around with it. I've never adjusted a recipe this drastically so after a few tries with some temperature and time adjustments, not enough carrot or too much etc, I think I got it right.
Enjoy warm with butter melting in, plain, or even made in a bundt tin and served with a dollop of whipped cream. I think the flavours are better the day after baking and it keeps for a good few days if wrapped in tinfoil.
2 cups Flour
1 cup Brown Sugar
½ cup Sunflower/Canola Oil
½ cup Milk
4 Ripe Bananas, mashed
3 Large Carrots, grated & drained
1 tsp Cinnamon
½ tsp Baking Powder
¾ tsp Bicarb of Soda
Pinch of Salt
½ cup Sunflower Seeds or chopped Pecan nuts, optional
- Preheat oven to 180°C (160° C Fan assisted).
- Mix sugar and eggs together, add oil and beat till well mixed.
- Sift in flour, baking powder, cinnamon & salt and mix.
- Dissolve Bicarb of Soda in the milk and add to the mixture.
- Stir in mashed bananas, grated carrots and if using, seeds or nuts.
- Pour into a loaf tin lined with wax paper and bake until a skewer inserted comes out clean, about 1hr 15min to 1hr 30min.
- Allow to cool for about 10mins before removing from tin.
Inspired by my favourite banana bread recipe