Bonjour mes chefs,
'Pardon my French' (lifestyle), a coup d'etat embraced by yours truly (and trusty steed) with arms wide open. This glorious French Revolution, did, of course, result in one's online disappearance - and for that I do apologise (well, kinda).
D'accord... So, having traipsed around France (with valour becoming of Napolean himself) and strolling the familiar streets of London (as if Hemingway waited on me for his next cuppa), eating and indulging in anything and everything that caught my eye... an unexpected epiphany dawned on me: a slice of moist carrot and banana bread... (specifically the one I whipped up before the day I left Cape Town).
The key to making this bread is that the carrots and bananas should be slightly over ripe (this trick works for a blasé banana bread as well). You'll be pleasantly surprised to know that using these fruits/ vegetables when they are slightly over ripe actually allows for that uniquely moist texture of a baked loaf, and also keeps it fresh for longer. To be a little extra (because why not), I added some sliced almonds to the mix (roasted before hand for about 10 minutes at 180 degrees C) for that hint of almond to compliment the flavours brought out by the carrot and banana.
2 1/2 cups of flour
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/2 cup brown sugar
1.2 cup muscavdao sugar
1/2 cup butter softened
3 mashed bananas
2 grated carrots
1 teaspoon vanilla essence
1cup roasted flaked almonds
Preheat oven to 180 degrees C. Grease two loaf tins with soft butter and dust with flour lightly.
Sift all the dry ingredients together
Beat the butter and sugars separately until light in colour.
Beat in the mashed bananas and carrots slowly, then add the essence.
Pour into the two loaf tins and let it bake for 50 minutes to an hour. To check if it is done use a toothpick or knife, if it comes out clean then you're ready!
Glaze with warmed apricot jam or melted butter to soften the top if it is too hard.