Carrot Banana Bread

5 from 250 votes

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!

Course Breakfast, Dessert, Snack

Cuisine American

Diet Vegetarian

Prep Time 15

Cook Time 50

Total Time 1 5

Servings servings

Calories 307kcal

Author Yumna Jawad

Equipment

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