Recipe by Kittencal@recipezazz
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!
Top Review by lbandbuggy
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.
- 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)
Directions See How It's Made
- 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.