inspirationally over-ripe banana carrot bread with healthy intentions

full of bananas

full of flavour

80c for a whole pack of inspirationally over-ripe bananas

Sugar scaled back from 1 cup to 1/3 of a cup - still sweet enough for me

1 1/2 cups mashed over-ripe banana - I used 7 tiny bananas

1/3 cup brown sugar

1/3 cup olive oil

2 eggs

1/2 cup of dates, soaked for 10 mins in 1/4 cup of boiling water

1-1 1/4 cups grated carrot - from one large carrot

1 1/2 cups wholemeal flour

1/2 cup plain flour

1 tsp baking powder

1 tsp bicarb soda

1 tsp cinnamon, ground

1 tsp salt

1/2 cup chopped pecans/walnuts/pepitas/pumpkin seeds - I used pumpkin seeds

Preheat the oven to 160C fan forced. Line two small loaf tins with baking paper and spray the sides with cooking spray.

In a big bowl combine the banana, sugar, olive oil and eggs. Add the dates and carrot and mix well. Stir in the flours, baking powder and soda, cinnamon, salt and nuts.

Pour mixture into loaf tins. Bake for 30-35 mins or until a skewer comes out clean. Cool in tins for 10 mins, then cool remove from tins and cool on wire racks.

These freeze very well.