I really enjoy making quick breads such as this one and I always buy bananas in the knowledge that if they aren’t eaten at least I will have a good excuse to bake. This moist bread combines banana and carrots for a different take on banana bread and is packed with lots of flavour. It is the perfect breakfast when you want something a little sweet for breakfast but that is also healthy at the same time.
Banana Carrot BreadIngredients
⅓ cup vegetable oil
1 cup sugar
2 eggs
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
1 cup mashed ripe bananas
1 cup grated carrots
½ cup chopped pecans
In a mixing bowl, combine oil and sugar. Add eggs; mix well. Combine flour, baking soda, salt and cinnamon; gradually add to the creamed mixture alternately with bananas. Stir in carrots and pecans. Transfer to a greased 9 x 5 x 3-in/2lb loaf pan. Bake at 180oC/160oC fan oven/350oF for 55-65 minutes or until a toothpick inserted near the centre comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Yummy! I love both carrot cake and banana bread, so this is a twofer.
ReplyDeleteOh Maria, that looks heavenly! I love banana bread and you have made this even better with the carrots.
ReplyDeleteBeautiful and looks so so yumm.
ReplyDeleteFOr me with a cup of tea please :-)
Banana and carrot make a lovely combination.
ReplyDeleteAhhhmm.. i cant still imagine how does it tast.. well all i know it for sure deliciously healthy..
ReplyDeleteThat looks really good Maria, and different too. Did you use cup measures or convert to weights? I'm never sure about cups and whether I'm putting the right amount in! Roughly how many bananas did you need? *thinks of bananas ripening rapidly in fruit bowl*.
ReplyDeleteC, I used the cup measurements and I used 3 medium bananas!
ReplyDeleteThanks everyone for the lovely comments.
Maria
x
Thumbs up Maria for yet another beauty of a recipe for banana bread. It must be supper moist with the added carrot and so healthy too! Nice one sweetie.
ReplyDeleteRosie x
This looks lovely. I haven't tried a bread yet but I did accidently make a loaf-type creation yesterday that came out well so I will have to give it a go!
ReplyDeleteoooh! i adore carrot cake and banana bread, so this must be perfect! it would be heavenly with some cream cheese icing!
ReplyDeleteThat's a new twist on carrot/banana cake. I feel healthy just looking at it.
ReplyDeleteYum! I've never seen a banana carrot bread, but this is just genius, Maria! I can't wait to try this out. The loaf looks so moist and absolutely delicious. Great job!
ReplyDeleteGreat recipe! I made it with walnuts and a little less sugar. It turned out great. It did take a bit longer to cook.
ReplyDeleteGreat recipe ! I made it last night. I used 1/2 whole wheat flour and 1/2 all- purpose and it was perfect and even healthier. I may try it with a little less sugar or replace it with some agave nectar next time :) Thanks for the recipe !
ReplyDeleteThis was great. Thanks for the recipe! I made it gluten-free & vegan by substituting buckwheat flour, almond meal, xanthum gum & egg replacer. It worked wonderfully and the bread is super moist. Also use about 1/2 the sugar.
ReplyDeleteWill be making this again!
I found this recipe in my search for a good banana carrot oatmeal bread recipe. Despite these changes, it still turned out great! 1 C oatmeal, 1/2 C whole wheat, 1/2 C white flour, 1/3 C brown sugar, 1/3 C granulated sugar, 1/3 C applesauce (mine was sweetened), and I only used 1 egg, because it was all I had! Oh, and walnuts instead of pecans. I used a muffin tin and they baked for about 30 min. Delicious for breakfast, and I don't feel as guilty! THanks!
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