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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 12 |
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This recipe was in one of those mailer flyers. I haven't tried it yet but know that if I don't post it I will loose it. I sounds very good. When I bake it I am going to try using Splenda for 1/2 the sugar. Will update let you know how it goes. Ingredients:
1/3 cup vegetable oil |
1 cup sugar |
2 eggs |
2 cups all-purpose flour |
1 teaspoon baking soda |
1/2 teaspoon salt |
3/4 teaspoon ground cinnamon |
1/4 teaspoon ground nutmeg |
2 -3 medium bananas, ripe, mashed |
1 cup grated carrot |
1/2 cup chopped pecans |
Directions:
1. Preheat oven to 350 degrees and spray a non-stick 9-inch by 3-inch loaf pan with vegetable spray.
2. In a medium size mixing bowl, combine the oil and sugar; add eggs, mixing well.
3. Combine the flour, baking soda, salt, cinnamon and nutmeg; gradually add to the creamed mixture alternately with bananas.
4. Mix in carrots and pecans.
5. Bake for 55 to 65 minutes or until a toothpick inserted near center comes out clean.
6. Cool for 10 minutes before removing from pan, then remove from pan and place on a wire rack to cool completely.
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