Banana-Carrot Tea Bread
A moist, flavorful tea bread combining ripe bananas and carrots, accented with cinnamon and nuts, perfect for breakfast, snack, or teatime enjoyment.
Ingredients
Instructions
- Beat the eggs well in a large bowl.
- Add the mashed banana, sugar, and oil; beat again.
- Sift the flour, baking soda, salt, and cinnamon together.
- Fold the dry ingredients into the banana mixture.
- Stir in the grated carrots and chopped pecans.
- Pour the batter into a greased 9 x 5-inch loaf pan.
- Bake at 350°F (175°C) for 55 to 60 minutes.
- Cool before slicing.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. You can also substitute half of the salad oil with unsweetened applesauce for a lower fat option. If you don't have pecans, walnuts or almonds can be used instead. Ensure your bananas are overripe for the best sweetness and moisture. This recipe is also a great way to use up leftover ingredients from American recipes.
Serving Suggestions
Serve slices of Banana-Carrot Tea Bread warm or at room temperature. It pairs beautifully with a dollop of cream cheese or a smear of butter. This bread is perfect for breakfast or as a snack, and it can be complemented with a cup of tea or coffee. For a delightful dessert, serve it with a scoop of vanilla ice cream or alongside Stained Glass Window Cookies.
Storage & Reheating
Store any leftover Banana-Carrot Tea Bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and place it in the freezer for up to 3 months. To reheat, simply slice and warm individual pieces in a toaster or microwave for a few seconds until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Banana-Carrot Tea Bread contains roughly 382 calories, with 6g protein, 56g carbohydrates, and 16g fat. It is an excellent source of vitamin A (58% of the Daily Value) and dietary fiber (20% of the Daily Value), and a good source of vitamin C and iron. Note that it is relatively high in sodium, at 1708mg per serving (74% 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, you can use frozen bananas! Just thaw them completely and drain any excess liquid before mashing. Frozen bananas tend to be sweeter and more flavorful, making them an excellent choice for this Banana-Carrot Tea Bread.
What can I substitute for eggs in this recipe?
If you're looking for an egg substitute, you can use 1/4 cup of unsweetened applesauce or a mashed flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let sit for 5 minutes). Both options work well in maintaining the bread's moisture.
How do I know when the bread is done baking?
The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. It should also spring back when lightly pressed. If the top is browning too quickly, you can tent it with aluminum foil for the last 10-15 minutes of baking.
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).