Whole Wheat Carrot Banana Bread
A wholesome, flavorful banana and carrot bread made with whole wheat flour and spices, perfect for breakfast, snack, or brunch to satisfy sweet and savory cravings.
Ingredients
Instructions
- In a mixer bowl, beat margarine for 30 seconds.
- Add brown sugar; beat until fluffy.
- Beat in eggs.
- Combine flour, whole wheat flour, baking soda, baking powder, salt, and cinnamon.
- Add dry ingredients and mashed banana alternately to batter, beating after each addition.
- Fold in shredded carrots.
- Pour batter into two greased loaf pans.
- Bake in a 350°F (175°C) oven for 40 to 50 minutes.
Tips & Substitutions
For optimal texture, ensure your margarine or butter is softened before beating. If you prefer a lighter loaf, you can substitute half of the brown sugar with applesauce. To enhance flavor, consider adding chopped nuts or raisins. If you want a spicier kick, a pinch of nutmeg will complement the cinnamon beautifully.
Serving Suggestions
This Whole Wheat Carrot Banana Bread is delicious on its own, but you can also serve it with a dollop of cream cheese or butter. It pairs beautifully with a warm cup of tea or coffee. For a delightful breakfast, enjoy it alongside Family Favorite Potato Salad for a balanced meal.
Storage & Reheating
Store leftover banana bread in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and freeze for up to three months. To reheat, slice and warm in the microwave for about 15-20 seconds or toast until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Whole Wheat Carrot Banana Bread contains roughly 357 calories, with 5g protein, 88g carbohydrates, and 2g fat. It is an excellent source of dietary fiber (60% of the Daily Value), calcium (38% of the Daily Value), and iron (26% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 1778mg per serving (77% 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 regular all-purpose flour instead of whole wheat flour?
Yes, you can substitute all-purpose flour for whole wheat flour if you prefer a lighter texture. However, keep in mind that whole wheat flour adds more fiber and nutrients to the bread. Adjusting the liquid slightly may be necessary since whole wheat flour absorbs more moisture.
How ripe should the bananas be for this recipe?
It's best to use very ripe bananas for this recipe, as they are sweeter and easier to mash. Look for bananas with brown spots on the peel; this indicates they are ripe and will add natural sweetness to your bread, enhancing its flavor and moisture.
Can I make this recipe vegan?
Absolutely! To make this Whole Wheat Carrot Banana Bread vegan, substitute the eggs with flaxseed meal or unsweetened applesauce. Use a dairy-free margarine instead of butter, and make sure your brown sugar is vegan-friendly. The result will be just as delicious!
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).