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Banana Carrot Bread Recipe
|Mashed ripe bananas||1 Cup (16 tbs)|
|Baking soda||1 Teaspoon|
|Sugar||1 Cup (16 tbs)|
|Grated raw carrot||1 Cup (16 tbs)|
|Margarine||3⁄4 Cup (12 tbs), softened|
|Chopped nuts||1⁄2 Cup (8 tbs) (Use Pecans Or Walnuts)|
|Flour||2 Cup (32 tbs), sifted|
Serving size: Complete recipe
Calories 3700 Calories from Fat 1632
% Daily Value*
Total Fat 182 g279.4%
Saturated Fat 33 g165.1%
Trans Fat 0 g
Cholesterol 423 mg
Sodium 2858.2 mg119.1%
Total Carbohydrates 473 g157.6%
Dietary Fiber 25.5 g102.1%
Sugars 208.6 g
Protein 55 g110.7%
Vitamin A 126.3% Vitamin C 0.43%
Calcium 22.5% Iron 75.9%
*Based on a 2000 Calorie diet
In large bowl beat together banana, sugar, margarine and eggs, using electric beater.
Beat 2 minutes at medium speed.
Sift together flour, soda, cinnamon and salt, then fold into banana mixture.
Stir in carrots and nuts.
Spoon into greased and floured 9 inch loaf pan.
Bake 55 to 60 minutes.
Cool in pan 10 minutes; remove and cool on rack.
Store overnight before cutting or freezing.