Banana Carrot Bread

1 c bananas, mashed (~ 2 large)
1 c sugar
¾ c oil
2 eggs
2 c flour
1 tsp soda
½ tsp salt
½ tsp cinnamon
¼ tsp nutmeg
1 c carrots, grated
1 c nuts

Mix together bananas, sugar, oil and eggs. Beat for 2 minutes at medium speed. Mix together dry ingredients and fold into banana mixture. Add carrots.

Spoon into a well-greased and floured 9x5x3-inch loaf pan. (If you use a smaller pan, pour some batter into a mini-loaf pan or muffin tin as well. The bread will not cook through otherwise.)

Bake at 350° for 60 minutes or until cake tester inserted in center comes out clean. Cool in pan on rack 10 minutes. Remove loaf from pan and cool on rack.

Hints:
Best if allowed to cool overnight. Freezes well too-up to 3 months.

Source:
Boston Globe Cookbook