Not surprisingly, I got this recipe from my chef-in-residence (not for long! HA!) and muse, Josh. Here's how he wrote it out:
This recipe demonstrates the classic quick bread proportions: 1 cup sugar, 1/2 cup butter, 2 eggs, 2 cups flour, teaspoon baking powder, 1/2 teaspoon baking soda, 2 cups “fillings”. I modified it to avoid saturated or trans fats and to provide some fiber, but really any combination of ingredients works. You could try brown sugar, different fruits or vegetables…
1 cup sugar
6 1/2 tablespoons oil (100 ml)
2 large eggs
2 cups whole wheat flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 to 1 teaspoon assorted ground spices (cinnamon, nutmeg, cayenne, etc.)
1 cup mashed ripe banana
1 cup grated carrots
Beat together sugar, oil and eggs. In a separate bowl, sift together flour, salt, baking powder, and baking soda, and spices. Gently add dry ingredients to sugar and oil. Fold in banana and carrot. Pour into greased pan. Bake at 350 for 30 minutes to an hour, depending on shape of pan (shorter for square and flat, longer for loaf pan).
My notes: I made it this time with 1 cup of grated carrots and 1 cup of grated zucchini, because that's what I had in the house. Instead of grating the veggies, I put them in the Cuisinart, and only spent half an hour trying to figure out how to work the damn thing. (Oh, and apparently I used the wrong blade and "chopped" them instead of "grating", which is allegedly why the loaf turned out bright orange.) Also, I sprinkled in some cinnamon because I don't know shit about spices, but I sniffed at the nutmeg and cayenne and thought they were gross, and I didn't know what else to try. I cooked it in a loaf pan, and it needed an entire hour to cook through. It was delicious, though, and Josh, Frieda, and I have all been enjoying it!
This is all that's left less than 24 hours later...