28 April 2010

Carrot Banana Bread

I thought my current recipe for banana bread was the best ever.

Then I tried this one.

It DOES have a lot of honey. mmmmmmmm But no sugar. And lots of whole wheat flour. And carrots. And nuts. And raisins.

It's a really great recipe.

I opted to not put sunflower seeds on top...or cream cheese frosting. Oh yeah. Other than that I followed the recipe as written {amazing}!

I used Nancy's Honey Yoghurt.

Give it a try!

3/4 cup Non-Fat Greek Yogurt or Regular Fat Sour Cream
3/4 cup Honey or 1 cup sugar
2 eggs
1 teaspoon Vanilla Extract
1 cup All-Purpose Flour, run a fork through before measuring
1 cup Whole Wheat Flour, run a fork through before measuring
1/2 cup Oatmeal
1 teaspoon Baking Soda
1/2 teaspoon salt
1 + 1/2 teaspoon ground cinnamon
1/2 teaspoon Nutmeg
1 cup mashed ripe Banana (about 2 large)
1 + 1/2 cup grated Carrot (about 3 large)
1/2 cup chopped Golden Raisins, tossed with a teaspoon of flour
1/2 cup chopped Nuts
Sunflower seeds for sprinkling over top, optional

1. Preheat oven to 350 degrees. Butter and flour a loaf pan. Set aside.

2. Whisk together flour, baking soda, salt, cinnamon and nutmeg in medium mixing bowl; set aside.

3. In a large mixing bowl whisk the yogurt and honey together. Add eggs and vanilla. Mix well.

4. Add 1/4 of the flour mixture at a time and stir in - alternating with the banana and ending with the flour mixture. Scrap down sides and just mix until incorporated; don't over mix.

5. Add carrot, raisins and walnuts. Stir until evenly mixed throughout. Spoon into the greased loaf pan. Sprinkle sunflower seeds over top if desired.

6. Bake 55-60 minutes until a toothpick comes out clean. Cool for 15-20 minutes. Remove from pan and continue cooling on wire rack.