Monday, November 22, 2010
Classic banana bread with a twist
Rachel kindly gave me the recipe and now I'm enjoying one with my coffee.
Banana Zucchini Carrot Bread/Muffins
3 cups flour (I use 1/2 white and 1/2 whole wheat)
1 3/4 cups sugar
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon pumpkin pie spice1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1 cup oil
2 teaspoons vanilla
1 cup shredded zucchini1 cup shredded carrots1/2 cup mashed banana
1/2 cup raisins (optional)
1/2 cup chopped walnuts (optional)
Mix dry ingredients in a large bowl. In a separate bowl, combine eggs, oil, vanilla, zucchini, carrots, banana, and raisins and walnuts (if using). Add to dry ingredients and stir just until combined. Spoon into greased muffin tins and bake at 350 degrees for 20-22 minutes or until toothpick comes out clean.
Makes 2 dozen. Freezes well and makes a tasty breakfast or snack!