Total Time
1hr 25mins
Prep 20 mins
Cook 1 hr 5 mins

This recipe was in one of those mailer flyers. I haven't tried it yet but know that if I don't post it I will loose it. I sounds very good. When I bake it I am going to try using Splenda for 1/2 the sugar. Will update let you know how it goes.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees and spray a non-stick 9-inch by 3-inch loaf pan with vegetable spray.
  2. In a medium size mixing bowl, combine the oil and sugar; add eggs, mixing well.
  3. Combine the flour, baking soda, salt, cinnamon and nutmeg; gradually add to the creamed mixture alternately with bananas.
  4. Mix in carrots and pecans.
  5. Bake for 55 to 65 minutes or until a toothpick inserted near center comes out clean.
  6. Cool for 10 minutes before removing from pan, then remove from pan and place on a wire rack to cool completely.
Most Helpful

5 5

This is a great moist bread, and I was excited to find a way to use up some bananas and grated carrots that I had in the freezer. I left out the nuts because I didn't have any- sprinkled some raw sugar on top before putting the loaf pan in the oven to bake (mine took about 70minutes).

5 5

Delicious and moist! Will do this again and again!

5 5

Very moist and flavorful, and rose up nicely. I cut the sugar to 3/4 cup and may try 1/2 cup next time. Perfect blend of spices. I had a slice with a scoop of vanilla non-fat, no sugar added ice cream for dessert. Yummy. Made for Fall 2011 PAC game.