The loaves didn't rise as high as I would have liked, but the results were delicious. When I measured my carrots I packed the measuring cup tightly. I think if I measured the carrots "loosely" then the batter would not have been as heavy and the loaves would have risen higher.
- 1 large over-ripe banana mushed in a 2cup Pyrex measuring cup
- Shredded carrots with the moisture squeezed out added to the bananas to make 2 cups - see the note above about measuring "loosely"
- 3 cups flour
- 1t salt
- 1t baking powder
- 1/4t baking soda
- 2t cinnamon
- 3 eggs
- 2 cups sugar
- 2T oil
- 1/2 cup unsweetened apple sauce (I use one snack-pack size container)
- 1t vanilla extract
- 1/2 cup milk
- 1-1 1/2 cups coarsely chopped walnuts
Mix all the wet ingredients & sugar together. Add the bananas & carrots, mix well. Then add the dry ingredients in 2 or 3 batches, mixing to incorporate after each. Finally add the chopped walnuts.
Pour into two greased 8 1/2 x 5 pans
Bake at 350 degrees for 50 minutes until a toothpick tester is dry
This is really good served with a little cream cheese on top. Yum!