Breakfast Bread  

2 cups all purpose flour

1 cup sugar

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

2 eggs

1 cup mashed ripe bananas

1/3 cup canola oil

1 cup grated carrots

1/2 cup chopped pecans  

Combine flour, sugar, baking soda, salt, cinnamon. In a small bowl whisk eggs, bananas, oil.  

Stir into dry ingredients until just moistened. Fold in carrots and pecans.

Pour into a well sprayed loaf pan, 9 inches x 5 inches.

Bake at 350 degrees for 55-60 minutes or till tests done with toothpick in middle.

Lightly spread with butter on top. Cool at least 10 minutes before removing from pan.

Cool on wire rack. This freezes well.