– 200g or 2 medium sized ripe banana– 145g or 1 heaped cup shredded carrot about 2 medium sized carrot– 220g or 1 ¾ cups all purpose flour– 100g or ½ cup canola or flavorless oil– 200g or 1 cup brown sugar dark or light– 2 large egg– 1 tsp baking soda– 1 ½ tsp ground cinnamon– ¼ tsp each ground cloves and ground ginger– ½ fine sea salt– 60g or ¼ cup sour cream– 1 cup coarsely chopped pecans or walnuts optional
INGREDIENTS
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INSTRUCTION
Grease and flour a standard loaf pan. Tuck a parchment paper sheet into it to use as a sling to remove the bread after baking. Grate carrot and fork-mash banana.
STEP 1 .
Mix them in a bowl with a fork. Stir in oil and sugar with a fork. Add eggs and mix. Switch to whisk. Add all ingredients except nuts.
STEP 2.
Whisk well to combine, but stop when there are no flour streaks. Fold nuts into batter. Put the batter in the loaf pan and set aside.
STEP 3.
Heat the oven to 350 F. Place the bread in the oven when ready. Small loaf pans may take an hour to bake,
STEP 4.
but large ones may bake faster. My 8.5x4.5 took 60 minutes. It's done when a cake tester comes out clean from the center.
STEP 5.
Let it cool in the pan for a few minutes before removing with the sling. While delicious warm,
STEP 6.
banana breads get better with time and become soft and moist the next day.
STEP 7.
Nutrition
– Total Fat 6.7g– Saturated Fat 1.2g– Total Carbs 15g– Net Carbs 14g.– Dietary Fiber 1g– Total Sugars 10g.