Spice up your traditional banana bread with added carrot and cinnamon for a healthy and delicious breakfast or snack!
Preheat oven to 350 degrees F. Grease a 9 x 5 loaf pan lightly with oil.
Mix: In a large mixing bowl, add flour, cinnamon, baking powder & soda, and salt, mix well with a large slotted spoon or fork. In a small bowl, combine the sugar, milk, and oil, mix well to help the sugar dissolve. Mash the bananas. Add the wet mixture and bananas to the dry ingredients, mix until just combined. Fold in the carrots.
Bake: Pour batter into prepared loaf pan and bake for 50 – 55 minutes on the middle rack, rotate pan halfway through.
Let cool for 10 minutes, remove from pan and let cool completely.
Serve warmed or at room temperature. Slices pair nicely with a slather of this Cashew Sweet Cream.
Store covered on the counter for up to 3 days or in the refrigerator for up to 1 week. Keep in the freezer for up to 3 months – place completely cooled loaves in freezer containers or bags. Thaw the wrapped loaves overnight in the refrigerator.
Flour: You can use all-purpose or white whole wheat. Make gluten-free by using a 1-1 GF flour blend. Use this King Author Ingredient Weight Chart to convert your specific flour to grams.
Oil-free: Replace the oil with applesauce for oil-free bread. Bread may be a little denser.
The riper the bananas, the less sugar you’ll need. If your bananas are not very ripe, you may like to add a tablespoon or so more.
If you don’t have baking soda on hand, use 1 tablespoon (3 teaspoons) baking powder instead of 2 teaspoons.
If using coconut oil, be sure your milk is at room temperature or warmer. If adding straight from the refrigerator, the cold will harden the coconut oil.
Feel free to leave your carrots unpeeled. I felt mine needed it this time but usually skip this step whenever I can.
Fold in 1/3 – 1/2 cup dried fruit of choice. Raisins, currants, cranberries, or chopped apricots or dates would work nicely.
Add in 1/2 teaspoon nutmeg for another layer of flavor and variation.