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!

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