I definitely have days where the need to bake something is coupled with the need to clean out the leftovers in the fridge. This usually leads to hours spent online scouring food blogs for some recipe that has just what I need.
And that never happens.
Because my fridge contents are strange. I’ll be the first to admit it. Will doesn’t eat much that we keep in the house (or it would be gone faster than the blink of an eye) and most of food purchases are things I know I won’t snack on. I’m no better than Will when it comes to self-control. I just know how not to tempt myself 😉
So, after discovering no blogger had just the right recipe, I embarked on my own.
The bread turned out to be much denser than I had hoped and when I cut through it, regardless of knife quality, the bread is too cakey to slice properly.
But it definitely tastes good.
Carrot Banana Bread
* 2 cups AP flour
* 3 Tbs. brown sugar
* 1 tsp. cinnamon
* 1/4 tsp. nutmeg
* 1/4 ginger
*1/4 tsp. salt
* 1/2 tsp. baking soda
* 2 Tbs. chia seeds
* 1/2 cup milk (I used almond milk)
* 1 1/2 tsp. vanilla extract
* 1/4 cup agave nectar
* 1 banana, mashed
* 1/4 olive oil
* 1 cup shredded carrot (3-5 medium carrots)
1. Preheat over to 375 degrees.
2. Grease one 8×4 bread pan.
3. Combine flour, brown sugar, salt and spices in a bowl with a whisk (or sieve).
4. In another bowl, mix together chia seeds, milk, vanilla, agave nectar, banana, olive oil and carrots.
5. Combine wet and dry ingredients. Add more milk as needed.
6. Pour into greased baking pan and bake for 50 minutes or until tester comes out clean.
This was supposed to be healthier than it turned out but I need to purchase whole wheat flour and other substitutes.
As for this bread, I think next time I might cut the chia seed measurement in half. I suspect this may have contributed to the doughy texture. My foray into vegan baking is still in its very young stages and I have much to learn. But this bread tastes wonderful and that’s a pretty good start.