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2¼ c all-purpose flour
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1 tsp. baking powder
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1 tsp. baking soda
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2 tsp. of cinnamon
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1 tsp. ginger
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1 tsp. salt
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½ c melted butter
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½ c vegetable oil
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1½ c sugar
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2 eggs
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3 medium-sized bananas, mashed
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2 tsp vanilla extract
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1 c carrots, grated
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½ c chopped pecans
Notes:
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If you juice fruits & vegetables often like I do, save the pulp & freeze it. I wrap in plastic wrap, foil then place in a freezer storage bag to lock in the freshness. Perfect for cakes & bread!
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Be sure to use good quality butter (like Kerry gold butter). It makes all the difference in flavor/texture.
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Preheat oven to 350 degrees Fahrenheit.
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Butter two loaf pans.
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Mash bananas until completely smooth.
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Sift together flour, baking powder, baking soda, cinnamon, ginger, & salt.
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In a large mixing bowl, add oil, butter, sugar, eggs, mashed banana, vanilla extract, & carrots.
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Pour wet ingredients over dry ingredients & mix using a spatula until thoroughly combined. Add chopped pecans & stir.
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Pour into 2 buttered pans – evenly divided. Place in the oven for 45 minutes or until the toothpick comes out clean.
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For the frosting, mix all ingredients with a whisk attachment until smooth.
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Once the bread is done! Cut a slice because the “end” of the loaf is delicious, fresh out of the oven!
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Allow the loaf to cool & frost. Top with more pecan pieces.
Cream Cheese Frosting
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4 oz cream cheese
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5/6 cups powdered sugar (1/2c + 1/3 cup)
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1 tsp vanilla
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½ stick of butter
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