This quick bread, chock-full of carrots, raisins, coconut, walnuts and banana, is great to have on the counter for a quick breakfast fix.
- Portion size 12 servings
- Credits : Canadian Living Magazine: October 2012
Ingredients
Method
In small bowl and using fork, mash banana with baking soda; let stand for 5 minutes.Meanwhile, whisk together all-purpose flour, whole wheat flour, baking powder, cinnamon, nutmeg and salt.
In large bowl, whisk together carrot, brown sugar, yogurt, oil and egg; stir in banana mixture. Stir in flour mixture until combined. Stir in raisins, walnuts and coconut.
Scrape into greased or parchment paper–lined 8- x 4-inch (1.5 L) loaf pan. Bake in 350?F (180?C) oven until top is golden and cake tester inserted in centre comes out clean, about 70 minutes. Let cool in pan on rack for 10 minutes. Transfer to rack; let cool completely. (Make-ahead: Store in airtight container for up to 2 days. Or overwrap with heavy-duty foil and freeze for up to 2 weeks.)
Nutritional facts Per slice: about
- Fibre 3 g
- Sodium 167 mg
- Sugars 19 g
- Protein 4 g
- Calories 260.0
- Total fat 11 g
- Potassium 236 mg
- Cholesterol 17 mg
- Saturated fat 2 g
- Total carbohydrate 39 g
%RDI
- Iron 12.0
- Folate 17.0
- Calcium 5.0
- Vitamin A 16.0
- Vitamin C 2.0
