You

Carrot & Banana Bread

You
By you desk
Tue, 03, 18

You often find yourself with overripe bananas and wonder ‘what should I do with them?

recipe

You often find yourself with overripe bananas and wonder ‘what should I do with them?’. Well, we have an idea for you - if you have a sweet tooth, you can try to make some banana bread! This week, You! collaborates with founder and CEO of Kitchen Crafts, Kausar Ahmed, who shares her recipe for a yummy Carrot & Banana Bread. Happy munching!

Ingredients

Vegetable oil................................................................. 1/3 cup

Granulated sugar.............................................................. 1 cup

Eggs...................................................................................... 2

Flour............................................................................... 2 cups

Baking soda...................................................................... 1 tsp

Salt............................................................................... 1/2 tsp

Ground cinnamon.......................................................... 3/4 tsp

Ground nutmeg............................................................. 1/4 tsp

Bananas (ripe, mashed)........................................ 2 -3 medium

Grated carrot.................................................................... 1 cup

Chopped walnuts.......................................................... 1/2 cup

Method

  • Preheat oven to 350 degrees and grease a 9-inch by 3-inch loaf pan with vegetable oil.
  • In a medium size mixing bowl, combine the oil and sugar; add eggs, mix well.
  • Combine the flour, baking soda, salt, cinnamon and nutmeg; gradually add to the creamed mixture alternately with bananas.
  • Mix in carrots and walnuts.
  • Bake for 55 to 65 mins or until a toothpick inserted near center comes out clean.
  • Cool for 10 mins before removing from pan, then remove from the pan and place on a wire rack to cool completely..

Ready in 1 hour 10 mins/(Serves 12-15)/Image: Maryam Ashraf of Marsha Photography