Carrot Banana Bread Recipe
This moist and flavorful Carrot Banana Bread combines the natural sweetness of ripe bananas with the subtle earthiness of shredded carrots, enriched with warm spices and a hint of yogurt for extra tenderness. Perfect as a wholesome snack or breakfast treat, this bread is easy to prepare and bakes to a soft, comforting texture with optional nuts for added crunch.
- Prep Time: 15 minutes
- Cook Time: 50-70 minutes
- Total Time: 1 hour 5 minutes
- Yield: 1 standard loaf (about 10-12 slices)
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Fruit & Vegetables
- 200g or 2 medium sized ripe bananas
- 145g or 1 cup shredded carrot
Wet Ingredients
- 2 large eggs
- 100g or ½ cup canola or flavorless oil
- 60g or ¼ cup Greek yogurt (plain) or sour cream
Dry Ingredients
- 200g or 1 cup brown sugar (dark or light)
- 220g or 1 ¾ cups all purpose flour
- 1 tsp baking soda
- 1 ½ tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp ground ginger
- ½ tsp fine sea salt
Optional
- 1 cup coarsely chopped pecans or walnuts (optional)
Instructions
- Prepare the pan: Grease and flour a standard size loaf pan, then line it with a sheet of parchment paper to create a sling. This will help you remove the bread easily after baking.
- Prepare the produce: Grate the carrot finely and mash the ripe bananas thoroughly with a fork until smooth.
- Mix eggs and sugar: In a large bowl, whisk together the eggs and brown sugar until the mixture becomes light and fluffy.
- Add bananas, carrot and oil: Incorporate the mashed bananas and shredded carrot into the egg mixture, whisking to combine. Then add the canola oil and whisk again until smooth.
- Add dry ingredients and yogurt: Add the all-purpose flour, baking soda, ground cinnamon, cloves, ginger, and salt to the bowl. Whisk until the mixture is about halfway combined, then add the Greek yogurt or sour cream and whisk well until fully mixed.
- Fold in nuts: If using, gently fold in the coarsely chopped pecans or walnuts to the batter to distribute them evenly.
- Pour batter into pan: Transfer the batter into the prepared loaf pan and smooth out the top.
- Bake the bread: Preheat your oven to 350°F (175°C). Place the loaf pan in the oven and bake for 50 to 70 minutes. Start checking at 45 minutes if your pan is larger, and use a cake tester or toothpick inserted into the center to check doneness; it should come out clean.
- Cool the bread: Remove the bread from the oven and let it cool in the pan for a few minutes. Then use the parchment sling to lift it out and place on a cooling rack to cool completely.
- Serve and store: This banana bread is moist and best enjoyed warm or after resting a day for enhanced softness and flavor. Store in an airtight container for up to 3 days or freeze for longer storage.
Notes
- The bread won’t rise dramatically but will be moist and tender.
- Using Greek yogurt or sour cream adds extra moisture and richness.
- Feel free to substitute nuts with your favorite variety or omit for nut-free.
- Check the bread’s doneness starting at 45 minutes if using a larger pan, as baking times may vary.
- This bread improves in texture and flavor if allowed to rest overnight.
Find it online: https://yumntasty.com/carrot-banana-bread-recipe/
