Making carrot-banana bread more bread-like

Try vegetable oil instead of butter and lose the baking soda and increase the baking powder to make up the difference between the 2.

What if you started with a yeasted pumpkin bread recipe? You could sub carrot puree for the pumpkin. My two concerns would be 1. the banana would act as a liquid, so you might have to adjust the flour more than usual, and, 2. what to do about all that brown sugar.

Hmmmmmm? Went to check the sweetener level in Eric Treuille's pumpkin bread and noticed he has one for a yeasted carrot bread as well. That one has no sweetener, but I'm sure you could adapt it. Add the mashed banana and, oh, I don't know, two to three tablespoons of brown sugar, and see what happens.

His ingredients:

2 tsp active dry yeast

1 1/2 cups water

3 1/4 cups bread flour

2 tsp salt

2 1/4 cups grated carrots

1 tbls melted butter

Looking at it, I think I'd cut the water down to 1 cup, initially, and replace it with a cup of mashed banana. Plus add the sugar. Then adjust the flour as necesaary.

Still playing catch up with almost a year of posts.

How about using an eggy sweet dough (think kolaches and cinnamon rolls)?

The carrots need to be squeezed dry and bananas also.

Mimi"s tip- freeze the (well ripened) bananas whole in peel, then remove from freezer and cut one end. The fruit will slide out along with a goodly amt of liquid. Toss liquid and further drain the fruit on paper toweling. I use this technique for my banana breads and cakes, really concentrates the flavor.

You can then mix the filling (add a bit of flour to ensure the filling is tight) and schmear on dough, roll up and make a wreath shape, place on parchment lined cookie sheet, then proof.

Pre-glaze with some heavy cream or egg white beaten with a bit of H20.

Bake at 325-350 until brown.

Cool and cut into slices. (will probably be smaller that you are wanting, but would make a great "petit four" type treat).

This is off the cuff, so if you try it, let me know how it turns out.

mimi