Whole Wheat-Carrot-Banana Bread

Date Prepared: 02/20/11

Source: Better Homes and Gardens (available on-line at bhg.com) 

Whole Wheat-Carrot-Banana Bread

*Recipe:

1/2  cup  butter, softened

1  cup  packed brown sugar

2    eggs

1  cup  all-purpose flour

1  cup  whole wheat flour

1  teaspoon  baking soda

1/2  teaspoon  baking powder

1/2  teaspoon  salt

1/2  teaspoon  ground cinnamon

1  cup  mashed ripe bananas (about 3)

1  cup  finely shredded carrot

1/2  cup  chopped pecans or walnuts

Grease bottoms and halfway up sides of two 7-1/2x3-1/2x2-inch loaf pans, one 9x5x3-inch loaf pan, or eighteen 2-1/2-inch muffin cups; set aside.

In large bowl, beat butter and brown sugar with electric mixer on low to medium speed until light and fluffy. Beat in eggs. In medium bowl, stir together the flours, soda, baking powder, salt, and cinnamon. Add flour mixture and mashed bananas alternately to brown sugar mixture, mixing well after each addition. Stir in the carrot and nuts. Spoon into prepared pans.

Bake in a 350 degree F oven for 40 to 45 minutes for small loaf pans, about 50 minutes for large loaf pan, about 18 minutes for muffins, or until toothpick inserted near center comes out clean. If necessary to prevent overbrowning, cover loaves with foil after 30 minutes of baking. Cool loaves in pans for 10 minutes; cool muffins in pans for 5 minutes. Remove to wire rack and cool completely. Wrap loaves in foil; store overnight before slicing. Serve muffins warm or cool. Makes 12 to 18 servings.
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Difficulty: Easy - Like most "quick bread" recipes, this recipe is of the mix-and-bake variety. There is some additional work required to grate the carrots but nothing to be concerned about. Do make sure to grease and flour your pan to prevent a poor release after baking.

Accessibility: Common - The ingredients used for this recipe should be available at most grocery stores. Preparation for this recipe does require some planning, as the bananas should be well ripened (i.e. brown in color and soft but not mushy).

Visual Appeal: The final product is a deep golden-brown color specked with orange threads of carrot and nuts. The texture is dense and moist.

Overall Taste: The flavor of the banana is present and predominant. In contrast, the carrot is not specifically noticable but might provide some of the sweetness in this preparation. There is a dense hartiness to this bread and does not suffer from dryness like other recipes I've tasted.

Overall Experience: This recipe is very easy to make and well worth the overnight wait to cut the first slice. And, as always, baking makes the kitchen smell delicious.

Additional Notes: I've made this recipe many times and admit that it does not fit into my original goal of making new dishes. However, I enjoy this recipe and wanted to share it with the people who happen to look through this blog. I'm glad I found this recipe from Better Homes and Gardens and hope you can enjoy it like I do.

*The recipe and instructions for this recipe have been reported to maintain the original instruction and is not an original recipe and belongs to the source indicated. This post has been prepared as a review only and with no intention to take credit for this recipe. This recipe has been reviewed without instruction or influence by the parties or companies mentioned therein.