BANANA CARROT LOAF

1. Preheat oven to 350oF. Line two 6x3 inch loaf pans with baking paper. Set aside.
2. In a bowl and using an electric mixer with paddle attachment, combine butter cake mix, cinnamon powder, eggs, butter, oil, carrot, bananas and water. Beat until smooth in consistency. Add 1/2 cup of walnuts.
3. Pour mixture into prepared pans. Top with remaining walnuts. Bake for 45 minutes or until golden brown.
4. Chill cake for 1 hour before slicing. 

Makes 16 servings.

(Yield 2 loaves at 8 slices per loaf/1 slice per serving)

Tip/s:

• The recipe is great for overripe bananas for fuller flavor of loaf and less watery mashed bananas.
• Overripe bananas can be used in the recipe rather than throwing it out. Peel and mash overripe bananas with a teaspoon of calamansi juice for each banana. Place in an airtight container and freeze for up to 6 months.
• To roast walnuts, place on a tray and bake in a preheated oven set to 110oC (230oF) for 1 hour.
• Walnuts can be substituted with preferred nuts.
• Store carrots in the ref with its green top removed because this draws away moisture and vitamins from the carrot. Wash carrots only when about to use. Moisture can cause spoilage.