Spice up your traditional banana bread with some added carrot and cinnamon!
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 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 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.
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 coldness will harden the coconut oil.
Replace the oil with applesauce for oil-free bread. Bread may be a little denser.
Make gluten-free by using a GF flour blend.
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.