Carrot Banana Bread Recipe
User Reviews
5
Carrot Banana Bread Recipe
Description
The Carrot Banana Bread Recipe blends mashed bananas and shredded carrots into a batter enriched with butter, brown sugar, and applesauce. Flour, baking soda, and cinnamon provide the structure and warm spice notes. The batter is mixed until just combined with the dry ingredients and then folded with carrots and optional pecans, preserving moisture and texture. Baking in a loaf pan produces a golden crust with a soft, moist interior. The bread’s flavor balances fruity sweetness and gentle earthiness from the carrots and cinnamon. It's suitable for slicing and serving at breakfast or as a snack along with coffee or tea.
While primarily made from pantry staples, the use of applesauce reduces the need for excess butter, contributing to the bread's moistness. The optional pecans lend a nutty contrast to the soft crumb. This loaf keeps well at room temperature for a few days, allowing for convenient preparation ahead of time.
For storage, the bread can be refrigerated for up to one week to prolong freshness, or frozen wrapped securely for up to three months. Thaw slices as needed to enjoy the moist texture. This carrot banana bread is a practical way to utilize ripe bananas and add vegetables subtly into baked goods, offering a balanced and textured loaf.
Ingredients
- cooking spray
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon salt
- ½ cup butter softened, Danish Creamery, unsalted, European style
- ¾ cup dark brown sugar packed
- 2 egg room temperature, large
- 2 medium banana mashed (about 1 cup, ripe
- ½ cup applesauce unsweetened
- 1 teaspoon vanilla extract
- 1 cup carrot shredded, about 2 1/2 medium
- ½ cup pecans optional, chopped
Instructions
- Preheat oven to 350°F and spray a loaf pan with nonstick cooking spray.
- In a medium bowl, whisk flour, baking soda, cinnamon, and salt. Set aside.
- In a stand mixer with a whisk attachment or in a large bowl with a hand mixer, mix butter and sugar until light and fluffy, 2 minutes. Add eggs, one at a time, until incorporated. Add the bananas, applesauce and vanilla extract and mix to combine. Add dry ingredients and mix until no streaks remain. Fold in carrots and pecans until combined.
- Pour into prepared pan and bake in preheated oven until a toothpick inserted in the center of the loaf comes out clean, 50-55 minutes. Remove from the oven and allow the bread to cool completely in the pan set on a wire rack.
Notes
- Store the bread in an airtight container at room temperature for up to three days or refrigerate for up to one week.
- Freeze wrapped slices or the whole loaf for up to three months, thawing before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 309 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 309kcal | 15% |
| Carbohydrates | 42g | 14% |
| Protein | 5g | 10% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 62mg | 21% |
| Sodium | 372mg | 16% |
| Potassium | 220mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 21g | 42% |
| Vitamin A | 2499IU | 50% |
| Vitamin C | 3mg | 3% |
| Calcium | 37mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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