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 (2 to 3 medium)
1 cup grated carrots
1/2 cup chopped pecans
| | 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°
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.
Yield: 1 loaf.
Recipe Source: Country Extra Magazine.
http://recipes.tasteofhome.com/Recipes/Carrot-Banana-Bread
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