This is a really moist hearty sweet bread that my family loves. It is adapted from a recipe in the "More With Less Cookbook". I sometimes reduce the fat even more by using apple sauce instead of the oil, but I do like the texture the oil gives it. Also, you can add 1/2 cup chopped nuts if you would like. It gives it a nice crunch.
Mix the flour through salt together in a very large bowl.
Mix the eggs, oil and milk in a small bowl.
Add those wet ingredients into the flour mix and stir it just until mixed.
Add the rest of the ingredients.
Put it into 2 bread pans that have been sprayed with non-stick spray (or grease them however you usually do).
Bake in a 350 degree oven for about 50 minutes or until done.
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Gently sift the flour mixture into the bowl with the wet ingredients, mixing well until you get a thick and homogeneous batter. Add in the carrots and chopped pecans and mix until the carrots and pecans are evenly distributed throughout the batter.
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Combine sugar, chia mixture, carrots and banana in a large bowl; mix well to combine. Set aside.
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