Carrot Banana Bread
User Reviews
4.5
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Prep Time
10 mins
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Cook Time
1 hr
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Cooling Time
1 hr
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Total Time
2 hrs 10 mins
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Servings
10 servings
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Calories
204 kcal
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Cuisine
American
Carrot Banana Bread
Description
Carrot Banana Bread features coarsely grated carrots mixed with mashed bananas, which give the loaf a moist interior and subtle sweetness. The batter includes brown and granulated sugars, sour cream for tenderness, and vanilla extract to enhance flavor. Baking powder and baking soda act as leavening agents to provide rise and light texture. This bread is baked in a greased and floured loaf pan until the top is golden and the interior is cooked through, creating a golden crust and soft crumb.
The combination of natural sweetness from fruit and a balanced spice-free batter allows this bread to be enjoyed as a wholesome breakfast or a satisfying snack. It slices well once fully cooled, and its moistness stands out among quick breads due to the addition of sour cream and banana.
Baking times will vary depending on the moisture level of the carrots and bananas as well as oven differences. Adding a foil tent partway through baking helps prevent excessive browning. The loaf stores well at room temperature in an airtight container up to a week or can be frozen for longer storage.
Ingredients
- 1 egg large
- ½ cup light brown sugar packed
- ⅓ cup canola oil or vegetable oil
- ¼ cup granulated sugar
- ¼ cup sour cream lite is okay; or Greek yogurt may be substituted, cup
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour plus additional if necessary (see step 4 in directions)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt or to taste
- 1 cup carrot laid loosely in cup and not packed (don’t wring out, coarsely grated
- 1 cup banana from about 2 medium/large bananas, mashed ripe
Instructions
- Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
- To a large bowl, add the the first six ingredients, through vanilla, and whisk to combine.
- Add 1 cup flour, baking powder, baking soda, salt, and stir until just combined; don’t overmix.
- Add the carrots (grate them on the coarsest blade of a box grater), bananas, and stir to combine. The batter should be quick thick but because all carrots and bananas vary in their moisture content, you may need to add 1/4 cup additional flour. If in doubt, add flour.
- Turn batter out into the prepared pan, smoothing the top lightly with a spatula.
- Bake for about 53 to 63 minutes (I baked 60 minutes) or until the top is golden, the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter.
- Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving.
Notes
- To prevent the top and sides from over-browning, loosely tent the loaf with foil after about 45 minutes of baking.
- Baking time may vary due to fruit and vegetable moisture, climate, and oven differences; check for doneness rather than strictly following the clock.
- Store the bread airtight at room temperature for up to one week or freeze for up to six months.
- This recipe is adapted from related quick breads incorporating fruit and vegetables for moisture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 204 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 204kcal | 10% |
| Carbohydrates | 29g | 10% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 7g | 41% |
| Cholesterol | 22mg | 7% |
| Sodium | 160mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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