The divas love making something delicious with exactly what’s on hand – and overripe bananas and carrots are a tender, delicious mash-up for a bread that works for a quick breakfast or a sweet snack any time of day.
You can toss the carrots in the food processor and finely chop instead of grating for a dash of color (but either way works just fine). And you can forget the pecans, or add walnuts or no nuts at all. It’s a little bit healthy, a whole lot delicious.
Bodacious Banana-Carrot Bread
Makes 9-inch loaf
1 cup very ripe bananas, mashed (about 3 bananas)
1 cup brown sugar
3/4 cup vegetable oil
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup finely chopped or grated carrots
1 cup chopped pecans
Preheat oven to 350°F. Grease and flour a 9 X 5 X 3-inch loaf pan.
Combine bananas, sugar, oil and eggs with electric mixer on medium until well mixed, about 2 minutes. Add flour, baking soda and salt with mixer on low until just incorporated. Stir in carrots and pecans.
Pour into prepared pan and bake 45-50 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes; remove from pan, invert onto rack and cool completely before slicing.
Diva confession: Loaf pans come in a variety of sizes, and in materials including glass, ceramic and metal. We baked in a metal pan, but if you’re using a glass pan, adjust accordingly: glass transfers heat quicker than metal, which shortens baking time but can cause bread to under cook in the center and over cook on the outside. If you’re using glass, lower the oven temperature by 25 degrees.