January 18, 2011

A Tale of Two Breads

AS i was cleaning out my fridge one morning.. i realized that i had three bags of carrots and a lof of overly ripened bananas, 



  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup applesauce
  • 1/2 cup butter
  • 3/4 cup brown sugar
  • 2 eggs, beaten
  • 2 1/3 cups mashed overripe bananas


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
  2. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
  3. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

Carrot Raisin Bread
1 1/2 cups finely shredded carrots
1 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1 cup sugar
1 egg
1/2 cup vegetable oil
1/2 cup raisins
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 cup roasted walnuts (optional)

1. Preheat oven to 350 degrees. Grate carrot and add to large mixing bowl. Add sugar, molasses, salt, eggs, and oil. Mix very well.
2. Now sift together flour, baking soda, baking powder, cinnamon, and nutmeg. 3. Stir together until just combined. Then stir in raisins and walnuts.
4. Bake in a loaf pan for 50-60 minutes

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