Carrot Banana Bread
A moist and fragrant loaf that combines the sweetness of ripe bananas with the warmth of carrots and spices, perfect for any occasion.
Ingredients
- 200 g ripe bananas (about 2 medium bananas)
- 145 g shredded carrot (1 cup)
- 220 g all-purpose flour (1¾ cups)
- 100 g canola or flavorless oil (½ cup)
- 200 g brown sugar (light or dark, about 1 cup)
- 2 large eggs
- 1 tsp baking soda
- 1½ tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp ground ginger
- ½ tsp fine sea salt
- 60 g plain Greek yogurt (or sour cream, ¼ cup)
- 1 cup coarsely chopped pecans or walnuts (optional)
Instructions
- Prepare a loaf pan by greasing and dusting with flour, and adding a parchment paper sling.
- Grate the carrot and mash the bananas in a large bowl until mostly smooth.
- Whisk eggs and brown sugar until light and fluffy, then stir in the mashed bananas and shredded carrot. Pour in the oil and whisk again.
- Add flour, baking soda, cinnamon, cloves, ginger, and salt to the bowl. Whisk until just combined, then add yogurt or sour cream and whisk until smooth. Fold in nuts if using.
- Pour the batter into the prepared loaf pan and smooth the top. Preheat the oven to 350°F (175°C).
- Bake for about 50 to 70 minutes, checking at 45 minutes for doneness with a toothpick.
- Let the loaf cool in the pan for a few minutes, then use the parchment sling to lift it out and cool on a rack.
- Allow to cool to room temperature before slicing. Enjoy!
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Notes
Store wrapped tightly in plastic or in an airtight container at room temperature for up to 3 days. Freeze slices for up to 1 month.