Carrots give that old standby, banana bread, a nutritional boost. They also add an earthy sweetness that balances the tropically sweet bananas. As with any quick bread, you can bake this in a loaf pan, in a muffin tin, or in a square or round cake pan, depending on how you want to serve and eat this. The baking times will, of course, be different, 50 minutes or so for a loaf, 20 for muffins, 35 or so for a cake. A toothpick inserted in the center will come out clean or with a few, dry crumbs attached.

1/3 c vegetable oil, melted butter, or melted coconut oil; plus extra for greasing the pan
1/2 c sugar
2 eggs
1 1/2 c flour
1 t baking soda
1/2 t salt
1 t ground cinnamon
1/4 t ground nutmeg and/or ground cloves and/or ground allspice, etc.
1 1/2 c mashed, ripe bananas
1 1/2 c (peeled) grated carrots
1/2 c chopped nuts

1. Preheat the oven to 350°F. Grease your baking vessel of choice.

2. Whisk the oil, sugar, and eggs, either by hand or with an electric beater until well combined.

3. Combine flour, baking soda, salt, and spices. Stir into egg mixture alternately with bananas–half the flour, half the bananas, rest of the flour and the rest of the bananas. Add carrots and nuts, stirring just to combine. Scrape into greased pan.

4. Bake until done. Cool for 10 minutes if you plan to remove the bread from its pan; otherwise cool  completely on a wire rack before diving in.