March 27, 2018

Carrot banana bread

Banana bread is made even tastier and prettier with tons of little flecks of sweet orange carrots in this moist and delicious loaf! As readers of this blog know, I love playing around with and creating "new" quick bread and muffin recipes. I like it even more now because my kids love them so much, so I'm always looking for ways to sneak in those veggies and reduce the sugar to make them at least somewhat healthy. This bread is simply a modification of my Chocolate Chip Zucchini Banana Muffins which are also a big hit in our house. Once you have a good quick bread recipe down, you can always play with it to create new flavors. Carrots instead of zucchini, walnuts instead of chocolate chips, baked in a loaf pan instead of a muffin pan - Bingo! As readers know I really want to raise adventerous eaters and kids who will at least try and not fear food. My twins are only 20 months old and while they ate pretty much everything when I was making baby food, toddlerhood is a different story. We try, but inevitably there are protests and food throwing and tears at times. We always offer everything we eat and encourage them to try things. I rarely make them an alternative "kid" food, but I always make sure to offer something I know they love - like fruit, cheese, or yogurt, along with a unfamiliar foods so they don't feel overwhelmed. It's a learning process for all of us to say the least! And while I love to sneak extra vegetables into things like breads, muffins, and pancakes, I also want them to be exposed to vegetables in their whole form. We also have this Eating the Alphabet book which gets them excited to learn fruits and vegetables of all kinds! But, I don't think I'll be stopping the extra vegetable "sneaking" anytime soon. This recipe will make one loaf of quick bread.

Carrot banana bread
1 cup all-purpose flour
1/2 cup whole wheat flour (or more all-purpose)
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1 cup mashed very ripe bananas (about 2 medium bananas)
1 cup finely grated carrots, lightly packed
1 large egg
2/3 cup granulated sugar
1/4 cup olive oil (or vegetable oil)
1/4 cup unsweetened applesauce
1/2 cup finely chopped walnuts, optional

Preheat the oven to 350 degrees. Lightly grease a 9"x5" loaf pan.

In a medium bowl, whisk together the flour through cinnamon. In a large bowl, whisk together the bananas through applesauce. Stir the dry ingredients into the wet and then fold in the walnuts, if using.

Pour and spread evenly into the pan. Bake for 55-65 minutes, until the loaf is golden and an inserted toothpick comes out clean. Let cool for about 10 minutes before removing from the pan. Then let cool for another 10 minutes before slicing.

Serve warm or at room temperature. Store in an airtight container for no more than 3 days.

What was I cooking one year ago?: triple chocolate chip chocolate cookies
Two years ago?: chicken fried chicken w/ milk gravy
Three years ago?: chocolate cream pie
Four years ago?: Grandma's oatmeal raisin cookies
Five?: cabbage & chicken coconut curry
Six?: baked shrimp w/ tomatoes & feta
Seven?: lemon & thyme braised baby artichokes
8?: fish tacos


  1. I too love to add carrot in my banana bread! This looks so moist and wholesome!

  2. Love the look of this moist, yummy loaf! I love the addition of carrots :)

  3. Bananas and carrots in the same bread? Sold! Terrific idea. Bet its flavor is awesome, too. Thanks!

  4. Gah!!! I could eat that entire loaf! That sounds amazing! P~

  5. this is a must-try! it's extra nutritious. :)


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