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Carrot Banana Bread Recipe

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This moist and flavorful Carrot Banana Bread combines the natural sweetness of ripe bananas with the subtle earthiness of shredded carrots, complemented by warm spices like cinnamon, cloves, and ginger. Enhanced with a tender crumb thanks to Greek yogurt and optionally studded with crunchy nuts, this classic loaf is perfect for breakfast, snack time, or dessert.

  • Total Time: 1 hour 15 minutes
  • Yield: 1 standard loaf (about 8 slices)

Ingredients

Dry Ingredients

  • 220g or 1 ¾ cups all-purpose flour
  • 1 tsp baking soda
  • 1 ½ tsp ground cinnamon
  • ¼ tsp ground cloves
  • ¼ tsp ground ginger
  • ½ tsp fine sea salt

Wet Ingredients

  • 2 large eggs
  • 200g or 1 cup brown sugar (dark or light)
  • 200g or ½ cup canola or flavorless oil
  • 60g or ¼ cup Greek yogurt (plain) or sour cream
  • 200g or 2 medium-sized ripe bananas
  • 145g or 1 cup shredded carrot

Optional Add-ins

  • 1 cup coarsely chopped pecans or walnuts

Instructions

  1. Prepare the Pan: Grease and flour a standard size loaf pan. Line it with a sheet of parchment paper, tucking it in to create a sling to easily lift the bread out after baking.
  2. Prepare Fruits and Vegetables: Grate the carrot finely and mash the ripe bananas thoroughly with a fork until smooth.
  3. Mix Eggs and Sugar: In a large bowl, whisk together the eggs and brown sugar until the mixture is light and fluffy, helping to aerate the batter for a tender crumb.
  4. Add Wet Ingredients: Incorporate the mashed bananas and shredded carrot into the egg and sugar mixture, stirring to combine, then whisk in the canola oil thoroughly.
  5. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, ground cloves, ground ginger, and sea salt. Gradually add the dry ingredients to the wet mixture and whisk gently until about halfway combined.
  6. Incorporate Yogurt and Nuts: Add the Greek yogurt or sour cream to the batter and whisk until fully combined. If using nuts, gently fold them into the batter with a spatula.
  7. Transfer Batter to Pan: Pour the batter into the prepared loaf pan and smooth the surface evenly.
  8. Preheat Oven and Bake: Preheat your oven to 350°F (175°C). Place the loaf pan in the oven and bake for 50-70 minutes. Check at 45 minutes if using a larger pan. The banana bread is done when a skewer or cake tester inserted into the center comes out clean.
  9. Cool the Bread: Allow the bread to cool in the pan for a few minutes. Use the parchment sling to lift the bread out and transfer it to a cooling rack to cool completely.
  10. Serving and Storage: This banana bread is moist and soft, best enjoyed warm but even more flavorful after resting overnight. Store in an airtight container at room temperature or refrigerate for longer freshness.

Notes

  • The bread is moist and does not rise dramatically, which is normal for banana breads.
  • You can substitute the Greek yogurt with sour cream or an equal amount of plain yogurt.
  • Chopped nuts are optional but add a lovely crunch and flavor.
  • For best flavor and texture, allow the bread to rest overnight before slicing.
  • Make sure bananas are ripe for maximum sweetness and moisture.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://recipeteach.com/carrot-banana-bread-recipe/