Moms Carrot Banana Bread

I borrowed this recipe from my mom, and I have given away mini-breads for Christmas for several years. Everyone loves it!

Step: 1

Preheat oven to 350 degrees F (175 degrees C). Grease two 4x8-inch loaf pans.

Step: 2

Combine flour, baking soda, baking powder, cinnamon, and salt together in a bowl. Beat brown sugar and butter together in a separate bowl using an electric mixer until smooth and creamy. Stir flour mixture, alternating with bananas, into creamed butter mixture just until batter is mixed; fold in carrots and walnuts. Pour into the prepared loaf pans.

Step: 3

Bake in the preheated oven until a toothpick inserted in the center of a loaf comes out clean, 50 to 60 minutes.

Per Serving: 298 calories; protein 3.9g; carbohydrates 42.8g; fat 13.4g; cholesterol 20.3mg; sodium 240.5mg.

The quality of the flour could make a real deal to your bread. Different brands do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a best rise than standard dough flours – especially if you’re making wholemeal bread , which not always getting bigger as well as white bread.

To made this in a dough , add all the menus to your breadmaker and follow the manufacturer’s instructions.

A bread first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it yesterday , then finish it off the next day.