CHEF JEFF — ONE BYTE AT A TIME: Banana Carrot LoafThis recipe is from “Maida Heatter’s Cakes” (Andrews McMeel, $19.99).
By: Herald Staff Report,
This recipe is from “Maida Heatter’s Cakes” (Andrews McMeel, $19.99).
Banana Carrot Loaf
1 cup light raisins (steamed)
1 cup (packed) grated carrots
2 cups sifted all-purpose flour
1 tablespoon unsweetened cocoa
1 teaspoon each baking soda and cinnamon
¼ teaspoon nutmeg
½ teaspoon salt
1 cup dark brown sugar
¾ cup vegetable oil
2 large bananas (1 cup)
Adjust rack one-third up from the bottom of the oven and preheat oven to 350 degrees. Butter a 9-by-5-by-3-inch loaf pan (8-cup capacity) and dust with bread crumbs.
Sift flour, cocoa, baking soda, cinnamon, nutmeg and salt.
In the large bowl of an electric mixer, beat the eggs just to mix. Beat in sugar and oil. Coarsely chop bananas and add to egg mixtures along with raisins and carrots. Then on low speed, add the sifted dry ingredients and beat, scraping the bowl with a rubber spatula, until thoroughly mixed. Turn mixture into prepared pan. Bake for one hour, 10 minutes, or until a cake tester inserted in the middle of the loaf, all the way to the bottom, comes out clean. Cool in pan for 10 to 15minutes before removing from the pan.
Yield: 1 9-inch loaf.
Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.