Carrot and Fruit Bread Fingers

I adapted this recipe from the Organic Baby & Toddler Cookbook that I reviewed here to make it both healthier and more successful. The result is a really tasty quick breakfast or snack that's perfect for toddlers over age one or to tuck in a lunch box for school-aged munchkins (or to snack on yourself). 

Carrot and Fruit Bread Fingers

- 1/4 cup butter, softened

- 1/3 cup honey

- 1 egg, beaten

- 3/4 cup carrots, grated

- 2 bananas, mashed

- 1 1/4 cup whole wheat flour

- 2 tsp baking powder

- 1/2 cup raisins, dried currants, or dried cranberries

- 1/4 tsp salt

- 1 tsp grated orange zest

Preheat oven to 350 degrees Fahrenheit. 

Cream the butter and honey together in a large mixing bowl. Beat in the egg. Mix in the carrots, bananas, flour, and baking powder. Add dried fruit and zest. 

Turn the mixture into an 8" square cake pan and level the surface with the back of your spoon. Bake until a toothpick comes out clean when you still it in the middle and the top is golden brown, bout 30 minutes. 

Let cool in the pan. Cut into bars and serve or keep for up to 4 days in an airtight container (not in the fridge). 

Makes 12 bars