Banana Carrot Bread
A moist, flavorful banana carrot bread with a hint of cinnamon and nuts, perfect for breakfast or snack, appealing to those who enjoy quick, wholesome baked goods.
Ingredients
Instructions
- Combine mashed bananas, sugar, salad oil, and eggs in a large bowl.
- Beat with an electric mixer for 2 minutes or 300 strokes by hand.
- Sift together all-purpose flour, baking soda, salt, and cinnamon.
- Fold the dry ingredients into the banana mixture.
- Stir in the grated carrots and nuts or pecans.
- Pour the batter into a greased and floured 9 x 5 x 2 1/2-inch loaf pan.
- Bake at 350°F (175°C) for 55 to 60 minutes.
- Cool in the pan for 10 minutes.
- Remove from the pan and cool on a rack.
- Wrap and store overnight before slicing.
- You may substitute zucchini for the carrots.
Tips & Substitutions
For a moister bread, ensure your bananas are very ripe before mashing. You can also substitute half the sugar with applesauce for a healthier option. If you want to add a twist, consider incorporating some shredded coconut or raisins. Make sure to sift the dry ingredients well to avoid lumps in your batter.
Serving Suggestions
This banana carrot bread is delicious on its own, but can also be served with a dollop of cream cheese or butter for extra richness. It pairs beautifully with a hot cup of coffee or tea for breakfast or an afternoon snack. For a festive touch, consider serving it alongside a Fresh Fruit Dessert Pizza for dessert.
Storage & Reheating
Once cooled, wrap the banana carrot bread tightly in plastic wrap or aluminum foil, then store it at room temperature for up to three days. For longer storage, refrigerate it for up to a week or freeze slices for up to three months. To reheat, simply microwave a slice for 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Banana Carrot Bread contains roughly 458 calories, with 5g protein, 54g carbohydrates, and 26g fat. It is an excellent source of vitamin A (77% of the Daily Value) and dietary fiber (22% of the Daily Value), and a good source of potassium and calcium. Note that it is relatively high in sodium, at 1344mg per serving (58% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen bananas for this recipe?
Yes, frozen bananas work well in this recipe. Just thaw them completely and drain any excess liquid before mashing. This will ensure your banana carrot bread remains moist and flavorful.
What can I substitute for eggs in this recipe?
You can use flaxseed meal or chia seeds as an egg substitute. Mix 1 tablespoon of flaxseed meal or chia seeds with 2.5 tablespoons of water, let it sit for a few minutes to thicken, and then add it to your batter.
How do I know when the bread is done baking?
To check if your banana carrot bread is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the bread is ready. If it has wet batter on it, bake for an additional 5-10 minutes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).