Carrot Banana Bread
Simple to make and delicious to eat, this carrot banana bread is perfectly moist and full of rich flavors. This quick loaf is perfect for Easter!
Servings: 10 servings
Ingredients
- Cooking spray
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon salt
- ½ cup Danish Creamery Unsalted European butter
- ¾ cup dark brown sugar
- 2 large eggs room temperature
- 2 medium ripe bananas mashed (about 1 cup)
- ½ cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 cup carrots shredded, about 2 1/2 medium
- ½ cup chopped pecans optional
Instructions
- Preheat oven to 350°F and spray a loaf pan with nonstick cooking spray.
- In a medium bowl, whisk flour, baking soda, cinnamon, and salt. Set aside.
- In a stand mixer with a whisk attachment or in a large bowl with a hand mixer, mix butter and sugar until light and fluffy, 2 minutes. Add eggs, one at a time, until incorporated. Add the bananas, applesauce and vanilla extract and mix to combine. Add dry ingredients and mix until no streaks remain. Fold in carrots and pecans until combined.
- Pour into prepared pan and bake in preheated oven until a toothpick inserted in the center of the loaf comes out clean, 50-55 minutes. Remove from the oven and allow the bread to cool completely in the pan set on a wire rack.
Video
Notes
Storage: The bread will keep for around 3 days at room temperature or up to a week in the fridge in an airtight container.
Freezing: This bread freezes really well, and will keep for up to 3 months. You can either freeze individual slices or the whole loaf. Wrap in parchment or plastic wrap and place in a freezer bag to freeze.
Nutrition
Calories: 307kcal | Carbohydrates: 42g | Protein: 4g | Fat: 14g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 450mg | Potassium: 219mg | Fiber: 2g | Sugar: 21g | Vitamin A: 2492IU | Vitamin C: 3mg | Calcium: 37mg | Iron: 2mg
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