Carrot Banana Bread
Serves 1010 mins prep60 mins cook
EASY, no-mixer, super soft banana carrot bread that reminds me of carrot cake but healthier!! Great Easter brunch idea or spring baked good!
0 servings
What you need
Instructions
-1 Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside. -1 To a large bowl, add the the first six ingredients, through vanilla, and whisk to combine. -1 Add 1 cup flour, baking powder, baking soda, salt, and stir until just combined; don’t overmix. -1 Add the carrots (grate them on the coarsest blade of a box grater), bananas, and stir to combine. The batter should be quick thick but because all carrots and bananas vary in their moisture content, you may need to add 1/4 cup additional flour. If in doubt, add flour. -1 Turn batter out into the prepared pan, smoothing the top lightly with a spatula. -1 Bake for about 53 to 63 minutes (I baked 60 minutes) or until the top is golden, the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. -1 Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving.View original recipe