The selling point of most banana breads is using overripe bananas languishing in your fruit bowl. This banana carrot bread is a little different. Make it because it’s the softest, moistest, and most successful loaf you’ll ever bake.
And, it’s pretty, with speckles of carrot orange peeking through, lending a delicate crunch to the crumb. For me, there’s no better way to celebrate the natural sweetness of bananas and make yummy use of the last of our red winter carrots.
How to make banana carrot bread?
Like all banana bread ever made, this one is a big loaf of comfort too. You know, something delicious is coming your way, which, by the by, you can have as a super, very totally healthy dessert. It is very moist and delicate, just the way you want your teacake to be.
- Start by sifting all the dry ingredients into a bowl. I know it’s easy to just dump them, but please don’t skip the sifting. It breaks up lumps and makes the batter more consistent.
- Spice it up with cinnamon and nutmeg powder, and then mix in raw sugar.
- In a separate bowl, mash the ripest bananas you have very well.. And I mean the spottiest, brownest ones because they are full of natural sugar, which lends the sweetest, luscious flavor to the bread.
- Whisk in coconut oil, yogurt, and vanilla extract to the bananas.
- All that’s left is to fold the wet and dry ingredients. Pour the wet into the dry and fold gently, without beating or overmixing. Why no overmixing? Because it makes the loaf too dense. Just evenly combine everything with no dry streaks visible.
- I admittedly had to add 3 or 4 tablespoons of warm milk because the batter was too stiff. It has to be thick but not dry at all. Make sure you add warm milk.
- For the final touch, fold in grated carrots.
- Chopped walnuts and pecans are welcome additions because they impart so much texture to banana bread, and you don’t want to miss that.
- Pour the batter into a greased pan, top with pecan halves, and bake for 45 – 50 minutes.
- As all ovens and their temperature temperaments are different, I say keep an eye on the carrot bread after the 35-min mark.
Easy, delicious, and healthy banana carrot FAQs
How do you check if the banana bread is done?
Insert a skewer into the banana carrot bread, and it should come out with a few moist crumbs attached. Let the loaf cool for say, about 15 minutes in the pan, and you’ll notice it starts to leave the side. Turn it over and the bread will slide right out.
Can you store carrot banana bread?
There’s nothing fancy about carrots, but they are dependable, and there’s something to be said about that. They do a bang-up job of keeping the bread moist, along with bananas that also give the loaf body. Factor in the oil and the bread keeps really, really well when stored.
Even when you refrigerate it, the banana bread does not dry out. Just nuke it for 15 seconds before you eat it.
How to serve banana and carrot bread?
You can serve it warm with a cup of tea or coffee. Serve it cold. It’s lovely toasted and smeared with butter. Banana carrot bread is fantastic in any incarnation.
Carrot banana bread variations
Flour: Compared to most desserts, carrot bread is healthy. Want to make it more so? I’d leave out the all-purpose flour and go for 100% whole-wheat. The earthiness of it pairs excellently with bananas and carrots.
Sugar: I work best with raw sugar, but any sugar will do the trick here – cane, coconut, or plain, old, white sugar.
Vegan: Replace the regular yogurt and milk with plant-based yogurt and milk to make vegan banana carrot bread.
Oil: From my own experience, I know coconut oil works best, but you can use regular vegetable oil or melted and cooled butter.
Nuts: Traditionally, it’s raisins that are used in carrot bread, but I was all out of them. If you have ‘em around, throw some in. Although, walnuts add all the character you need to the loaf. You can use any nut you prefer. That is your choice, but I would urge you to add them. They really are the silent heroes of banana carrot bread. You can even try cranberries, black currants, or finely chopped dates.
Seeds: For those allergic to nuts, seeds are a scrumptious substitute for making carrot bread hearty.
Frosting: Midway between bread and a dessert, the loaf doesn’t need anything more, but if you want to go the extra mile, try the cream cheese frosting I made for my coffee banana bread. It’s exquisite for a special event or celebratory mood.
In case you needed more reasons to try banana carrot bread:
Makes the most of seasonal bounty
Uses simple, easy pantry ingredients
A healthy way to satisfy a raging sweet tooth
Lighter recipe ideal for the spring in the air
Perfect #TAFEverydayCake to have with a tea or coffee
More banana bread recipes
There are more ways to make banana bread than can be dreamt in your philosophy:
Banana Carrot Bread
- 125 gms ( 1 cup) All-purpose flour
- 75 gms ( 1/2 cup) Wholewheat flour
- 1.5 tsp Baking powder
- 1/2 tsp Baking soda
- 1/8 tsp Salt
- 1 tsp Cinnamon powder
- 1/2 tsp Nutmeg
- 100 gms ( 1/2 cup) Raw sugar
- 2 Bananas
- 70 gms ( 1/3 cup) Coconut oil, melted
- 85 gms ( 1/3 cup) Yogurt, plain
- 1 tsp Vanilla extract
- 2-3 tbsp Warm milk
- 135 gms ( 1 cup tightly packed) Grated carrots
- 25 gms Chopped walnuts
- 25 gms Chopped pecans
- Preheat your oven to 180C. Grease and flour an 8" by 4" loaf pan.
- Sift together the flours, baking soda, salt, cinnamon powder, and nutmeg powder.
- Stir in the sugar.
- In a separate bowl, mash the bananas well. Add the coconut oil, yogurt, milk, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and combine well.
- Fold in the carrots, walnuts, and pecans.
- Pour the mixture into the prepared pan and top with pecan halves ( optional).
- Bake at 180C for 40-45 minutes or until a skewer inserted in the center comes out clean.
- Cool in the pan for 15 minutes before taking it out and cooling on a wire rack. Serve at warm. Enjoy!