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.
Nutrition & Diet Analysis (per serving)
721
kcal
36% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Egg
Wheat/Gluten
Tree nuts
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).
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).