Description
A cozy and moist banana bread infused with grated carrots, cinnamon, and nutmeg, perfect for breakfast or dessert.
Ingredients
Wet Ingredients
- 2-3 pieces very ripe bananas, mashed (about 1 cup) (The riper, the sweeter.)
- 2 pieces eggs (Can substitute with flax eggs for a vegan version.)
- 1/2 cup oil or melted butter (Oil makes the loaf moist; butter gives it a richer flavor.)
- 1/2 to 3/4 cup brown sugar (Adjust to taste.)
- 1 teaspoon vanilla
Dry Ingredients
- 1 1/2 cups all-purpose flour (Can substitute with gluten-free flour.)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 pinch nutmeg (Optional but recommended.)
- 1/2 teaspoon salt
Add-ins (Optional)
- 1/2 cup chopped walnuts or pecans (Optional, adds crunch.)
- 1/2 cup raisins (Optional, for extra sweetness.)
Grated Carrots
- 1 cup finely grated carrots (about 2 medium) (Grate them finely for better texture.)
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9×5 loaf pan and line it with parchment paper for easy removal.
- In a large bowl, mash the bananas until smooth.
- Whisk in the eggs, oil, brown sugar, and vanilla until the mixture is smooth and glossy.
- Stir in the grated carrots.
Mixing
- Sprinkle in the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Gently fold until no dry flour remains; do not overmix.
Baking
- Pour the batter into the prepared loaf pan. Bake for 50 to 65 minutes, checking with a toothpick starting at 50 minutes.
- A toothpick should come out with a few moist crumbs. If still wet in the center, bake for another 5 to 10 minutes.
Cooling
- Let the loaf cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Use finely grated carrots, avoid overmixing, and cool the loaf before slicing for best results. Makes a great addition to brunch or dessert.
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes
- Category: Breakfast, brunch, Dessert
- Cuisine: American