Man, this bread is GOOD. Moist, airy, and full of fruits and vegetables (right?). I love the spices in a bread like this, and the fact that it’s healthier than usual makes it all the better. Adapted and tweaked from Mel’s Kitchen, it’s a recipe I make year round when we have company, or don’t! This Banana Carrot Bread can also be made into muffins. Just check them closely after about 16 minutes in the oven on 350 degrees.
What you’ll need:
2 cups flour (10 ounces, measured, if you have a kitchen scale)
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1 cup mashed bananas (about 3 very ripe medium size)
1/2 cup brown sugar
1/3 cup unsweetened applesauce
1/4 cup coconut oil, melted (or canola, vegetable, etc…)
1/2 tsp vanilla
1 cup finely grated carrots (if you’re lazy like me, pulse them in a food processor)
How to make it:
1. Preheat oven to 350 degrees. Grease a 9×5″ loaf pan.
2. In a large bowl, mix together flour, baking soda, salt, cinnamon, and nutmeg.
3. In a medium bowl, smush up bananas. Add egg and stir until completely mixed. Add brown sugar, oil, applesauce, and vanilla. Stir to combine.
4. Stir the wet ingredients into the dry ingredients along with the carrots until just combined. Don’t overmix!
5. Spread the batter in the loaf pan and bake for 50-60 minutes (I sometimes use a skinnier pan and it takes the whole 60 minutes) until a toothpick or knife inserted into the center of the bread comes out clean.
6. Let bread cool in pan for about 10 minutes before turning over on a rack to cool completely (if you can wait that long).