Carrot Banana Bread

Nancy Chong

• 1/3 c. vegetable oil
• 1 c. sugar
• 2 eggs
• 2 c. all-purpose flour
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1/2 tsp. ground cinnamon
• 1 c. mashed ripe bananas (2-3 medium)
• 1 c. grated carrots
• 1/2 c. chopped pecans

In a mixing bowl, combine oil and sugar. Add eggs; mix well. Combine flour, baking soda, salt and cinnamon; gradually add to the creamed mixture alternately with bananas. Stir in carrots and pecans. Transfer to a greased 9x5x3″ loaf pan. Bake at 350 degrees for 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Yield: 1 loaf.