Banana, Pumpkin and Carrot Loaf
 
Prep time
Cook time
Total time
 
Recipe adapted from the Yum & Yummer cookbook
Author:
Serves: 1 large loaf
Ingredients
  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • ¼ cup flax meal
  • 1 tsp ground cinnamon
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup mashed very ripe bananas. 2 medium size
  • 1 cup pumpkin puree
  • 1 cup finely grated carrots, squeezed to remove excess liquid
  • ½ cup brown sugar
  • 1 tsp vanilla extract
  • 1 egg
  • ½ cup plain greek yogurt
  • ¼ cup vegetable oil
  • ½ cup mini chocolate chips
  • ½ cup chopped pecans
Instructions
  1. Preheat the oven to 350 degrees and lightly coat a 9x5 loaf pan with cooking spray
  2. Whisk all the dry ingredients and set aside.
  3. Combine the bananas, pumpkin, carrots, sugar, vanilla extract, egg, yogurt and oil in a large bowl.
  4. Add the dry ingredients until just combined, don't over mix.
  5. Fold in the chocolate chips and pecans.
  6. Pour the batter into the prepared pan and even it out with the spoon.
  7. Bake for an hour. Cool slightly then turn out on to a cooling rack. Store covered.
Recipe by Friday is Cake Night at https://www.fridaycakenight.com/2017/11/banana-pumpkin-and-carrot-loaf/