Banana Carrot Bread
"Try to use the ripest bananas (brown spots are good!) as possible - it will help the natural sweetness of the bread. Also, don't overflour! If you have a scale, use it to get the 10 ounces, if not, make sure the flour is lightly measured into the cup before leveling off. Too much flour packed into the measuring cup and the bread will be dry.Also, this bread can be baked as muffins - check them after about 15-16 minutes (and you may need to grease the muffin liners since I reduced the oil in the recipe)...."
INGREDIENTS
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2 cups lightly measured flour (10 ounces) - see note above
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1 teaspoon baking soda
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1/2 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 cup mashed bananas (about 3 very ripe medium bananas)
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1/2 cup lightly packed brown sugar (light or dark)
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1/3 cup coconut oil, melted (or vegetable oil)
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1/4 cup no-sugar added applesauce
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2 large eggs
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1/2 teaspoon vanilla
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1 cup finely grated carrots (no need to peel beforehand)
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