A couple of weeks ago, I shared a recipe called A to Z Bread, which is a basic quick bread base that you then add your own variations to. I shared my first attempt at it with bananas as the main ingredient.
I decided to go with carrots, pineapple, and coconut this time. I also decided to try making a couple of substitutes to see if I could make it any healthier without sacrificing taste (note I say "healthier" not "healthy"!).
A to Z Bread Variation 2
3 cups flour
1 tsp. salt
1 tsp. baking soda
1/2 tsp. baking powder
2 tsp. cinnamon
1 tsp. nutmeg
1/2 cup canola oil
1/2 cup applesauce
1 1/2 cups turbinado sugar
1/4 cup granulated sugar
1/2 cup chopped pecans
3/4 cup chopped carrot
3/4 cup chopped fresh pineapple
1/2 cup shredded coconut
Heat oven to 325.
Sift dry ingredients and set aside.
Beat eggs in a large bowl. Add sugar and oil; cream well.
Add bananas, applesauce, and vanilla and mix well. Add dry ingredients and stir until just blended. Add nuts.
I poured half of the batter into a well greased loaf pan and the other half into 4 well greased mini loaf pans.
Bake the mini loafs for 35 minutes and the larger loaf for 50 minutes.
Overall, I thought this variation was really good. It ended up a little dryer than the banana bread, so I may not substitute as much oil for applesauce next time. It's also not as sweet as the banana bread was, but that's okay!
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