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Carrot Banana Bread Recipe
Carrot Banana Bread Recipe photo by Taste of Home

Carrot Banana Bread Recipe

Publisher Photo
I received this from my mother-in-law and it's become my favorite banana bread recipe. The carrots add a special touch.
TOTAL TIME: Prep: 10 min. Bake: 55 min. + cooling
MAKES:16 servings
TOTAL TIME: Prep: 10 min. Bake: 55 min. + cooling
MAKES: 16 servings

Ingredients

  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 2 eggs
  • 1 cup mashed ripe bananas (2 to 3 medium)
  • 1/3 cup canola oil
  • 1 cup grated carrots
  • 1/2 cup chopped pecans

Nutritional Facts

1 serving (1 slice) equals 196 calories, 8 g fat (1 g saturated fat), 27 mg cholesterol, 163 mg sodium, 29 g carbohydrate, 1 g fiber, 3 g protein.

Directions

  1. In a large bowl, combine the flour, sugar, baking soda, salt and cinnamon. In a small bowl, whisk the eggs, bananas and oil. Stir into dry ingredients just until moistened. Fold in carrots and pecans. Transfer to a greased 9-in. x 5-in. loaf pan.
  2. Bake at 350° for 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Yield: 1 loaf (16 slices).
Originally published as Carrot Banana Bread in Country Extra September 2000, p51

Nutritional Facts

1 serving (1 slice) equals 196 calories, 8 g fat (1 g saturated fat), 27 mg cholesterol, 163 mg sodium, 29 g carbohydrate, 1 g fiber, 3 g protein.

Reviews for Carrot Banana Bread

AVERAGE RATING
   (19)
RATING DISTRIBUTION
5 Star
 (14)
4 Star
 (4)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Jan. 11, 2015

"Needed to use up my carrots and a couple of very ripe bananas. Went through my recipe box and found this. Amazing, I added a little fresh nutmeg to enhance the flavor of the carrots what a surprise the bread is beautiful color, wonderful texture and the flavor is simply beyond compare so happy I made this this recipe is incredible."

MY REVIEW
Reviewed Jan. 8, 2015

"a very nice recipe- not too sweet, just right. It went together very quickly- next time I may add more cinnamon or a bit of ginger just because I like the spices"

MY REVIEW
Reviewed Oct. 10, 2013

"Used equal amount of applesauce ILO oil; substituted raisins for walnuts. Baked 70 minutes in pyrex loaf pan in convection oven. Quick and tasty."

MY REVIEW
Reviewed Mar. 15, 2013

"my 15 yr old daughter made this last Sunday for breakfast....It was amazing. A keeper... Thanks."

MY REVIEW
Reviewed Aug. 11, 2012

"amazing every time! Even people who aren't big carrot fans love this bread. :0)"

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