Banana, Carrot, Zucchini bread

Spots on the bananas mean it’s time to make banana bread again. This time I included shredded carrot, shredded zucchini, egg, jaggery, canola oil, salt, cinnamon, vanilla extract, baking soda and baking powder. I used approximately 1 part whole wheat flour to 2 parts unbleached all purpose flour. I couldn’t resist eating a couple of slices while the bread was still hot enough to melt the butter.

banana breadbanana bread 2

3 thoughts on “Banana, Carrot, Zucchini bread

  1. Hi, Gisela Rios. There is nothing wrong with recipes. I read many recipes every day. There is nothing wrong with following recipes precisely. Recipes are great guidelines. In my own cooking I seldom measure ingredients even when attempting to duplicate someone else’s recipe, let alone my own dishes. I see cooking at its best as a creative process where ingredient amounts and even ingredients choices are determined by the creator using principles leaned through trial and error. Believe me, the errors are many. I have, to this day, many errors as well as successes. It’s part of a learning process that never ends. I see my role as a presenter of ideas for the purpose of inspiring creativity and innovation. I wish you well, Gisela, in your cooking experience!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s