Serve warm with fresh whipped cream! Option to make in a loaf pan, or 8×8 pan.
1 1/2cupmashed ripe bananas, 3 medium
1/3cupcanola or vegetable oil
1/2cupchocolate chips, optional
In a large bowl, combine the flour, sugar, baking soda, salt and cinnamon.
In a small bowl, whisk the eggs, bananas and oil. Stir into dry ingredients just until moistened.
Fold in carrots and pecans. Transfer to a greased 9-in. x 5-in. loaf pan, or an 8×8 baking pan.
Bake at 350° for 55-60 minutes (for the loaf) or 40 minutes for the cake, or until a toothpick inserted near the center comes out clean. Cool for 10 minutes, before removing from pan to a wire rack to cool completely.