So I was making some carrot-banana bread today and thought it would be nice if it was more sturdy so it would be easier to spread cream cheese on it (maybe you could even make sandwiches). The recipe I've been using for years yields a cake-like texture. Using bread flour would be easy but I don't think it would have much of an impact. I think I'd have to use dough with yeast instead of a batter, but I have no idea how to do that while maintaining the same flavor. Any ideas?
Also here's the recipe in case it helps:
1 tsp baking soda
½ tsp baking powder
½ tsp cinnamon
¼ tsp salt
½ c butter
1 c brown sugar
1 c mashed bananas (about 3)
1 c grated carrots
½ c chopped nuts
Combine dry ingredients in medium bowl.
Cream in butter and sugar in large bowl, beat in 2 eggs, blend in flour mixture alternately with mashed bananas. Stir in carrots and nuts.
Pour into 8.5 x 4.5 inch greased loaf pan.
Bake in 350° oven until heavily browned and inserted skewer comes out clean (at least an hour).