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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 20 |
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Grated carrots and zucchini, plus raisins and walnuts, bring a wonderful blend of flavors to this out-of-the-ordinary banana bread. The recipe comes from Margaret Hinman of Burlington, Iowa, whose 92-year-old aunt shared it with her. Ingredients:
3 cups king arthur unbleached all-purpose flour |
2 cups sugar |
1 teaspoon baking powder |
1 teaspoon salt |
1 teaspoon pumpkin pie spice |
1/2 teaspoon baking soda |
1/2 teaspoon ground cinnamon |
3 eggs |
1 cup canola oil |
2 teaspoons vanilla extract |
1 cup grated zucchini |
1 cup grated carrot |
1/2 cup mashed ripe banana |
1/2 cup raisins |
1/2 cup chopped walnuts |
Directions:
1. In a large bowl, combine the first seven ingredients. In another large bowl, combine the eggs, oil and vanilla; add to dry ingredients and mix well. Stir in the zucchini, carrot, banana, raisins and nuts.
2. Pour into four greased and floured 5-in. x 3-in. x 2-in. loaf pans. Bake at 350° for 45-48 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to wire racks. Yield: 4 loaves (5 slices each).
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