I am tired of throwing away bananas.
I usually get a few bananas in with my weekly produce box that comes to my house. Often we eat them. Just as often I end up throwing them away because they’ve gone brown, waiting for me to finish all my other fabulous summer produce. I decided yesterday that I was tired of throwing them away and that I would make banana bread instead.
Now, this is really a rather revolutionary idea for me. I don’t really like bananas. I know, that is a crazy thing to say, but it is true. I like bananas when they are still a little green and don’t taste very banana like. When I was a kid (and even now), banana flavored candy was always my least favorite. There isn’t much that is grosser to me than artificial banana flavoring.
However, I’ve had a few banana breads over the years that I’ve liked. One time, Phylicia Rashad offered me a piece of banana bread, and even though I wasn’t a big fan, how can you say no to Mrs. Huxtable!? More recently, a friend of mine brought me a piece that had carrots in it, and I quite liked it. So, when searching for a recipe to use my sad bananas for, I chose one with carrots.
This is the beautiful loaf that I ended up with.
Smelled even better than this looks.
I found this on Allrecipes.com and the only change I made was using walnuts instead of pecans. I ended up cooking it for the full length recommended, and if anything, I overcooked it a bit. I don’t think you should wait quite until a toothpick in the middle comes out clean. Maybe a toothpick 1/3 of the way from the edge. But, I was the only one who thought it was a little dry, so maybe it was just perfect.
I like that this banana bread was a) not too banana-y and b) not too sweet. It is simple and rich and lovely. Not to mention, I had it in the oven and everything cleaned up in about 20 minutes.
Carrot Banana Bread
- 1/3 cup vegetable oil
- 1 cup sugar
- 2 eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 cup mashed ripe bananas
- 1 cup grated carrots
- 1/2 cup chopped walnuts
- In a mixing bowl, combine oil and sugar. Add eggs; mix well. Combine flour, baking soda, salt and cinnamon; gradually add to the creamed mixture alternately with bananas. Stir in carrots and pecans. Transfer to a greased 9-in. x 5-in. x 3-in. loaf pan. Bake at 350 degrees F for 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.