ABC-1 2 3 (Apple, Banana, Carrot) Loaf
"This is my go-to banana bread I make to use up those brown bananas. I also peel and freeze overripe bananas and keep them until I feel like baking. Easy to bake, moist muffins or mini-loaf cakes, made with variety of ingredients you probably have on hand. Original recipe. I have used fewer bananas, more carrot or apple, etc, always with good results. I have made with double the sugar, which is a little too sweet for me. If you like your muffins sweet, add more sugar to taste. These keep well, but I never had to store them more than 3 days...."
INGREDIENTS
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1 apple, grated (I usually use Fuji or Gala, any type will do)
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2 bananas, mashed
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3 carrots, grated
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2 cups rolled oats (I use Bob's Red Mill)
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4 cups all-purpose flour
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1⁄2 cup brown sugar
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1⁄2 cup white sugar
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1 teaspoon baking powder
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2 teaspoons baking soda
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1 teaspoon salt
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1⁄2 teaspoon ground cinnamon
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1⁄2 teaspoon ground nutmeg
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1⁄2 cup ground flax seeds (optional)
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8 ounces sour cream (good substitutes if you don't have sour cream on hand) or 8 ounces yogurt (good substitutes if you don't have sour cream on hand) or 8 ounces cream cheese (good substitutes if you don't have sour cream on hand)
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1 cup liquid coconut oil or 1 cup mild-tasting cooking oil
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2 eggs
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2 teaspoons vanilla extract
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1 cup walnuts, chopped
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1 cup raisins or 1 cup chopped dates
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1 cup shredded coconut (optional)
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1⁄2 cup maple syrup (optional)
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