Banana Carrot Pecan Bread
Banana Nut Bread recipe.
Yield
12 servingsPrep
10 minCook
8 minReady
20 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | tablespoons |
butter
|
|
| ¾ | cup |
brown sugar
packed |
*
|
| 3 |
bananas
ripe |
|
|
| 1 |
carrots
shredded |
|
|
| 1 | teaspoon |
lemon juice
|
|
| 2 | large |
eggs
|
|
| 1 ¼ | cups |
self-rising flour
|
|
| ½ | teaspoon |
nutmeg
ground |
|
| ½ | cup |
pecans
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.2E+2 | ml |
butter
|
|
| 177 | ml |
brown sugar
packed |
*
|
| 3 | each |
bananas
ripe |
|
| 1 | each |
carrots
shredded |
|
| 5 | ml |
lemon juice
|
|
| 2 | large |
eggs
|
|
| 296 | ml |
self-rising flour
|
|
| 2.5 | ml |
nutmeg
ground |
|
| 118 | ml |
pecans
chopped |
|
Directions
Mix together butter and sugar in mixing bowl.
Add bananas, carrot, lemon juice and eggs.
Mix well with electric mixer. Stir together flour and nutmeg.
Add flour mixture to banana mixture. Stir just until flour is incorporated.
Stir in pecans. Line an 8-inch square glass baking dish with wax paper.
Pour batter into pan and microwave on high about 8 minutes until toothpick inserted in center comes out clean.
(Rotate dish every 2 minutes, unless you have a microwave with a rotating dish inside already!) Let bread rest for 5 minutes.
Turn out onto a wire rack to cool. Peel off wax paper.
Cut bread into squares to serve.
