Serves 6
75 min
Banana Carrot Bread
Recipe GLPR81625957d6bc66
A moist and wholesome quick bread that combines ripe bananas and grated carrots with warm spices. This naturally dairy-free loaf is lightly sweetened with brown sugar and applesauce, making it perfect for breakfast, snacks, or dessert. Tender crumb, naturally sweet flavor, and easy to make.
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Ingredients
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup mashed ripe bananas (about 3 medium bananas)
1/2 cup packed brown sugar
1/3 cup coconut oil, melted
2 large eggs
1/4 cup unsweetened applesauce
1/2 teaspoon vanilla extract
1 cup finely grated carrots
Directions
Preheat your oven to 350°F. Line the bottom of a 9×5-inch loaf pan with parchment paper and coat the bottom and sides generously with nonstick cooking spray.
In a large mixing bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
In a separate medium bowl or large measuring cup, whisk together the mashed bananas, brown sugar, melted coconut oil, applesauce, eggs, and vanilla extract until well combined.
Pour the wet ingredient mixture into the dry ingredients and gently fold together using a rubber spatula until just combined. Add the grated carrots and fold until evenly distributed. Be careful not to overmix; a few streaks of flour are fine.
Transfer the batter to the prepared loaf pan, spreading it evenly.
Bake for 50–60 minutes, until a toothpick or skewer inserted into the center comes out clean or with just a few moist crumbs.
Let the bread cool in the pan for 10 minutes, then turn it out onto a wire cooling rack to cool completely before slicing.
