So what do you make with a couple of ripe bananas and a carrot? Cake of course! Or a loaf.
Get out your trusty blender.
(By the way, mine is part of an Oster Kitchen Center gifted to me more than 35 years ago, used often, and it’s still going strong.) Oster can you hear me?
In a medium bowl, mix the flour, soda, salt and nutmeg.
Peel the bananas and the carrot, chop a bit and toss into the blender. Add the eggs, oil, sour cream and sugar. Blend until smooth, it might look a bit curdled.
Pour over the dry ingredients, stir, and bake.
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt (optional if using salted butter)
- 2 tablespoons ground nutmeg (or 3 if you love nutmeg, too)
- 2 ripe bananas
- 1 large or 2 medium, or a handful of baby carrots
- 1 cup sour cream, yogurt, or dairy kefir (I used kefir)
- 1/2 cup melted butter, lard, liquid vegetable oil or coconut oil (I used lard)
- 2 eggs
- 1 cup granulated sugar
- Preheat the oven to 375F
- In a medium bowl, mix the flour, soda and nutmeg.
- Blend the peeled bananas, carrot(s), eggs, sour cream and oil until it's liquid.
- Add the sugar and blend some more.
- Pour into the dry ingredients, mix just until combined, and pour into a greased loaf pan. (Mine is 12" x 4")
- Bake for 45 minutes or until the top bounces back when touched lightly and a skewer comes out clean.
- Cool on a rack, then slice to serve.