Carrot Banana Bread
Total TimePrep: 10 min. Bake: 55 min. + cooling
Makes1 loaf (16 slices)
- 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
- 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 9x5-in. loaf pan.
- Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Nutrition Facts1 slice: 196 calories, 8g fat (1g saturated fat), 27mg cholesterol, 163mg sodium, 29g carbohydrate (16g sugars, 1g fiber), 3g protein.
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Jan 15, 2018
So good! Love it toasted with a little bit of butter.
Sep 3, 2017
Yummy! Great recipe!
Dec 31, 2016
This was easy and tasty.I really enjoyed the cinnamon flavor! I added cranberries instead of pecans. My family enjoyed this recipe.
Aug 28, 2016
I have made this bread several times and always get raves wherever I take it. Had bananas and carrots to use up. Made two loaves one with nuts and one without to take to work. It is so moist and the flavor with the cinnamon is just amazing. This has now become my go to banana bread. Thanks for the recipe!
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.
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
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.
Mar 15, 2013
my 15 yr old daughter made this last Sunday for breakfast....It was amazing. A keeper... Thanks.
Aug 11, 2012
amazing every time! Even people who aren't big carrot fans love this bread. :0)
Apr 6, 2012
Very tasty! Carrots must subdue strong banana flavor. I made 12 mini muffins and one loaf in a smaller pan.