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Senin, 23 September 2019

Carrot Banana Bread

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This super moist, springy, tender carrot banana bread is bread that reminds me of cake and I’m not complaining. It’s an easy, no mixer recipe that goes from bowl to oven in minutes. I use oil rather than butter and there’s no butter to cream and no mixer to dirty. Oil keeps bread softer and springier than butter. Both carrots and bananas have lots of moisture and if your bread takes longer (or shorter) than the estimates I gave for baking, don’t worry. Bake until it’s done.

Ingredients
Vegetarian
Produce
1 cup Bananas, ripe
1 cup Carrots
Refrigerated
1 Egg, large
Baking & spices
1 cup All-purpose flour
1/2 tsp Baking powder
1/2 tsp Baking soda
1/2 cup Brown sugar, light packed
1/4 cup Granulated sugar
1/4 tsp Salt
1 tsp Vanilla extract
Oils & vinegars
1/3 cup Canola or vegetable oil
Dairy
1 4 cup cup Sour cream

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