Carrot Banana Bread


3/4 cup Non-Fat Greek Yogurt or Regular Fat Sour Cream
3/4 cup Honey or 1 cup sugar
1 teaspoon Vanilla Extract
1 cup All-Purpose Flour, run a fork through before measuring
1 cup Whole Wheat Flour, run a fork through before measuring
1/2 cup Oatmeal
1 teaspoon Baking Soda
1/2 teaspoon salt
1/2 teaspoon Nutmeg
1 cup mashed ripe Banana (about 2 large)
1 cup + ½ grated Carrot (about 3 large)
1/2 cup chopped Golden Raisins, tossed with a teaspoon of flour
1/2 cup chopped Nuts
Sunflower seeds for sprinkling over top, optional
4 ounces Cream Cheese, softened
1/4 cup butter, softened
1/2 teaspoon Vanilla Extract
3 tablespoons of Milk


Preheat oven to 350 degrees. Butter and flour a loaf pan. Set aside.
Whisk together flour, baking soda, salt, cinnamon and nutmeg in medium mixing bowl; set aside.
In a large mixing bowl whisk the yogurt and honey together. Add eggs and vanilla. Mix well.
Add 1/4 of the flour mixture at a time and stir in - alternating with the banana and ending with the flour mixture. Scrap down sides and just mix until incorporated; don't over mix.
Add carrot, raisins and walnuts. Stir until evenly mixed throughout. Spoon into the greased loaf pan. Sprinkle sunflower seeds over top if desired.
Bake 55-60 minutes until a toothpick comes out clean. Cool for 15-20 minutes. Remove from pan and continue cooling on wire rack. Frost with cream cheese frosting if desired.
In a medium mixing bowl with an electric mixer beat cream cheese, butter, and vanilla together on low-medium until fluffy.
Add a cup and a half of sugar and a tablespoon of milk. Beat. Add more sugar and milk in small amounts beating after each addition until you get the consistency you want.
Beat for two minutes on low until light and fluffy.






Thursday, March 11, 2010 - 11:58am


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