Moist banana bread meets carrot cake in this carrot banana bread mashup. In addition to grated carrot we’ll add classic carrot cake spices like cinnamon, ginger and cloves. It’s everything you love about banana bread but add a carrot cake twist!
As much as I love basic banana bread, I find it very hard to get myself to make it. I just love a twist: hazelnut banana bread, apple banana bread, pumpkin banana bread! And since carrot cake season is here, I thought: carrot banana bread!
Bananas: Two medium sized ones, if you are weighing it’ll be about 200g total (without the peel). Use them when they are browned (but not black) all over.
Carrot: I shred my carrots using a cheese grater but if you’ve got a food processor that has a ‘chopper’ attachment you could use that instead.
Spices: I use a mix of cinnamon (always in my banana bread anyway), clove and ginger. Leave one or both of the latter out if you like and increase any of the amounts to your taste.
Flour: All purpose flour, if you are using measuring cups be sure to sprinkle the flour into the cup then level it gently so you aren’t overpacking it. See below question about gluten-free.
Oil: Any flavorless oil like grapeseed, canola, vegetable or avocado oil. If you were desperate to use butter, melt it.
Sour Cream: This adds to the softness of the bread, use yogurt if you don’t have sour cream.
Right, this is going to be very difficult so take a breath…
…Basically you, throw everything into a bowl and stir =)
No, but do it gradually, we want the banana and carrots to begin to break down before we add the flour. The eggs should be well mixed into the batter too so we don’t have bits of cooked egg in the bread.
The flour & nuts go in last, so that we aren’t overmixing and overdeveloping the gluten which would make for a tough bread.
Most people gluten-free my recipes by using a 1-to-1 flour swap like King Arthur or Bob’s, if you are doing that just use the same amount of flour I have listed.
But personally I love oat flour, so if you have it I’d swap oat flour for the all purpose, but add another 2 tablespoons of it (oat flour is lighter) and let the batter sit in the pan on the counter for about 20 minutes before you bake it.
Yep. Use a dairy free plain or vanilla yogurt in place of the sour cream.
I’m a little bit of a banana bread purist so I like it best warm from the oven spread with salted butter.
But like, with this carrot twist I am loving the idea of topping it with a cream cheese buttercream. In fact if you bake it in a square pan instead, that would be a delicious way to serve it as a banana carrot ‘cake’ topped with cream cheese frosting.
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