Carrot Banana Bread
Carrot cake meets banana bread in this easy, one bowl mash-up.
Servings 1 loaf
Equipment
- loaf pan 8- 9" x 4.5-5
Ingredients
- 200g or 2 medium sized ripe bananas
- 145g or 1 cup shredded carrot
- 200g or 1 cup brown sugar dark or light
- 2 large eggs
- 100g or ½ cup canola or flavorless oil
- 220g or 1 ¾ cups all purpose flour
- 1 tsp baking soda
- 1 ½ tsp ground cinnamon
- ¼ tsp each ground cloves and ground ginger
- ½ fine sea salt
- 60g or ¼ cup greek yogurt (plain) or sour cream
- 1 cup coarsely chopped pecans or walnuts optional
Instructions
- Grease & flour a standard size loaf pan. Lay and tuck a sheet of parchment paper into it to be a sling to help you take out the bread once it’s done baking.
- Grate the carrot & mash the banana with a fork.
- In a large bowl, whisk together the eggs and sugar until light and fluffy.
- Add the mashed bananas and carrot and whisk to combine then add the oil and whisk.
- Add the flour, spices, salt, baking soda and whisk. Once it's about halfway combined, add the yogurt and whisk until well mixed. If using, fold the nuts into the batter.
- Pour the batter into the prepared loaf pan and set aside.
- Preheat the oven to 350 F. Once it’s ready, set the bread in the oven.
- Bake for about 50-70 minutes, if your loaf pan is on the large side it may bake quicker (check it at 45) if it’s small it might take the full hour. My 8.5x4.5 took 60 minutes total. When a cake tester comes out clean from the center it’s done.
- Let it cool in the pan for a few minutes then use the sling to take it out and cool on a cooling rack.
- This bread isn't a high riser but it will be moist! Banana breads get better with time so while absolutely delicious warm, it’ll also be soft and even more moist the next day.
Video
Notes
Note: this bread isn’t overly sweet. Add 50g or ¼ cup granulated sugar if you like it extra sweet.