…make carrot bread. With bananas and raisins.
If you can believe it I still had carrots leftover from this recipe. Luckily I caught them on the verge of going bad and shredded them with my awesome food processor. The recipe I chose to modify is from Clean Eating Magazine, so you can feel a little less guilty when indulging. Of course I added banana because I seem to have ripe bananas coming out of my ears lately. Plus I can’t eat bananas unless they’re cooked in food. I don’t know why, or how it started. I want to like bananas. They’re so good for you. Alas I settle for substituting them in recipes whenever possible. Luckily it really enhances the flavor of this bread and helps keep it moist and fluffy.
Carrot Banana Bread
adapted from: Clean Eating Magazine
- 1 1/2 cups whole-wheat flour
- 1 1/2 cups carrots, shredded
- 1/4 cup raisins
- 1 ripe banana, mashed
- 1 large egg
- 1/2 cup sugar
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1 1/2 tsp baking soda
- 1/4 tsp sea salt
- 2 tbsp local honey
- 2 tbsp unsweetened applesauce
- 1/2 tsp vanilla extract
Preheat your oven to 350 degrees, and grease an 8x5-inch loaf pan with oil or butter.
In a large mixing bowl combine flour, sugar, cinnamon, nutmeg, baking soda, and salt. Whisk to combine. In a small mixing bowl combine the banana, egg, carrots and raisins. Pour carrot mixture into the large mixing bowl and stir until just combined, being careful not to over-mix. Pour batter into loaf pan and bake for 45-50 minutes, until a toothpick interested in the center comes out clean. Remove from oven and place on cooling rack for 10-15 minutes.
Meanwhile in a small microwave safe bowl combine the honey and applesauce. Melt them in the microwave for no more than 30 seconds. Stir in the vanilla. Once loaf pan is cool to the touch, carefully run a knife or spatula around the edges and turn loaf out onto cooling rack. Place bread loaf onto serving platter/plate and drizzle the apple glaze over the top, using a small spatula to spread evenly. Enjoy!