Banana Carrot Bread
User Reviews
4.2
Banana Carrot Bread
Description
Banana Carrot Bread marries mashed very ripe bananas with grated carrots to introduce moistness and subtle natural sugars. Warm spices like cinnamon and nutmeg enhance the flavor richness without overwhelming the palate. The base consists of all-purpose flour combined with baking soda, baking powder, and salt to provide proper rising and texture.
Wet ingredients include coconut oil (which can be substituted with vegetable oil), unsweetened applesauce for additional moisture, eggs, vanilla extract, and brown sugar lightly packed to add sweetness. Mixing incorporates wet into dry until just combined to avoid overmixing and a dense final product.
The loaf is baked in a well-greased and parchment-lined pan to prevent sticking. Baking time ranges from 50 to 60 minutes, until a toothpick inserted comes out clean or with moist crumbs. Cooling completes the process before slicing. The bread can also be made as muffins by adjusting baking time and greasing muffin liners.
Ingredients
- 2 cups flour lightly measured
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup banana about 3 very ripe medium bananas, mashed
- ½ cup brown sugar light or dark, lightly packed
- ⅓ cup coconut oil melted (or vegetable oil)
- ¼ cup applesauce no sugar added
- 2 large egg
- ½ teaspoon vanilla
- 1 cup carrot no need to peel beforehand, finely grated
Instructions
- Preheat the oven to 350 degrees F. Line the bottom of a 9X5-inch loaf pan with a rectangle of parchment. Grease the bottom and sides really well with nonstick cooking spray.
- In a large bowl, whisk together the flour, baking soda, salt, cinnamon and nutmeg.
- In a medium bowl or in a large liquid measure, whisk together the bananas, brown sugar, oil, applesauce, eggs and vanilla.
- Stir the wet ingredients into the dry ingredients along with the carrots. Fold the ingredients together with a rubber spatula until just combined. Don't overmix!
- Spread the batter evenly in the prepared pan and bake for 50-60 minutes until a knife or toothpick inserted into the center of the loaf comes out clean or with a few moist crumbs.
- Cool in the pan for 10 minutes before turning out onto a cooling rack to cool completely.
Notes
- Use very ripe bananas with brown spots for naturally sweet and moist results.
- Measure flour lightly or use a scale to avoid too much flour, which can dry out the bread.
- This recipe can be adapted to muffins; check for doneness after about 15 to 16 minutes and grease liners well since oil content is reduced.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Slices (one 9X5-inch loaf)
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Slice | |
| Calories | 199kcal | 10% |
| Carbohydrates | 31g | 10% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 31mg | 10% |
| Sodium | 211mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
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