Prep 15 mins
Cook 30 mins
Taken from the Complete Canadian Living Cookbook/2001 edition. Wrap bars individually in plastic wrap and then freeze, put in the frozen bars in your kid's lunchbox and it will thaw by noon!
- 1 1⁄2 cups all-purpose flour
- 1 1⁄2 cups whole wheat flour
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1⁄4 teaspoon salt
- 2 eggs
- 1 cup brown sugar, packed
- 1 cup mashed banana
- 2⁄3 cup plain yogurt (not low-fat)
- 1⁄3 cup vegetable oil
- 2 cups grated carrots
- 1 cup dried apricot, chopped
- 1⁄2 cup toasted pecans (optional)
- Set oven to 375 degrees.
- Lightly grease a 13 x 9-inch baking dish.
- In a large mixing bowl whisk together flours, baking powder, cinnamon, baking soda, ginger and salt.
- In another medium bowl whisk together eggs, brown sugar, mashed bananas, yogurt and oil until thoroughly combined; add to the flour mixture; mix to combine.
- Add in the carrots, chopped dried apricots and pecans; using a spatula mix until just combined (take care not to overmix!).
- Spread the batter into prepared baking dish.
- Bake for about 30 minutes, or until baked.
- Cool completely in pan on a wire rack, then cut into bars.
I just liked this one. It was ok, but I probably won't make it again. I don't think there was anything necessarily wrong with the recipe, more of a personal preference I usually don't mind whole wheat flour, and prefer it in order to try to be healthier, but I think it played a big part in why I didn't particularly care for the recipe.
I always make banana or carrot cake, but I never thought of mixing them together! These bars were really good.
Very nice and moist,tasty.Made it with sour cream and used the apricots that were soaking to make my Apricot Liqueur.