I started out getting together the ingredients for banana bread…but then I switched taste gears and felt like a spiced carrot cake. The result: this lovely loaf of carrot banana bread. The texture is a cross between bread with little pockets of carrot cake goodness. Delicious!
Start by combining: 1 cup warmed rice milk 3 tsp date sugar when dissolved add: 2 tsp rapid rise yeast mix well and set aside
In large mixing bowl combine: 1 ½ cups white whole-wheat flour 1 cup white flour 1 tsp. sea salt 1 cup date sugar set aside
Mix 2 TB egg replacer with 3 TB water, mix well until thick. Set aside. Melt 1/3 cup EB, this will be added when you mix the dough.
Carefully combine the rice milk mixture with the dry ingredients. Add the diluted egg replacer and melted EB then mix with spoon until the dough becomes hard to combine. Knead until you can from a ball. Cover and set aside.
In a medium-mixing bowl combine spices and wet ingredients: 2 ripe bananas, mashed 2 organic carrots, finely grated juice from ½ an orange orange zest (I use a lot, add as much as you prefer) 1/3 cup coarsely chopped raisins 3-4 TB raw honey 1/8 tsp. ground ginger 1/8 tsp. ground cardamom 1 tsp. pumpkin pie spice ½ tsp. cinnamon pinch of ground cloves Mix all ingredients…the scent is wonderful!
Pouring half at a time, knead the wet mixture into the bread dough. This will be very sticky, but it will combine, just keep mixing/kneading with your hand.
Oil then flour a loaf pan and spoon the dough in. With the back of an oiled spoon, smooth the top down. Bake in 350 degree oven for 40 minutes or until no longer doughy in the center.
This really does not need anything more but who doesn’t like a sweet layer of lemony gaze? I mixed powdered sugar with a little EB, fresh lemon juice, and a very small amount of agave nectar. After glazing the top I garnished with almond pieces and then a light sprinkling of cinnamon sugar.