Banana Carrot Bread
Ingredients
- 2 cups (284 g) lightly measured flour (see note)
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup (about 226 g) mashed bananas, about 3 very ripe medium bananas
- ½ cup (106 g) lightly packed brown sugar, light or dark
- ⅓ cup coconut oil, melted (or vegetable oil)
- ¼ cup (57 g) no-sugar added applesauce
- 2 large eggs
- ½ teaspoon vanilla
- 1 cup finely grated carrots, no need to peel beforehand
Instructions
- Preheat the oven to 350 degrees F. Line the bottom of a 9X5-inch loaf pan with a rectangle of parchment. Grease the bottom and sides really well with nonstick cooking spray.
- In a large bowl, whisk together the flour, baking soda, salt, cinnamon and nutmeg.
- In a medium bowl or in a large liquid measure, whisk together the bananas, brown sugar, oil, applesauce, eggs and vanilla.
- Stir the wet ingredients into the dry ingredients along with the carrots. Fold the ingredients together with a rubber spatula until just combined. Don't overmix!
- Spread the batter evenly in the prepared pan and bake for 50-60 minutes until a knife or toothpick inserted into the center of the loaf comes out clean or with a few moist crumbs.
- Cool in the pan for 10 minutes before turning out onto a cooling rack to cool completely.
Notes
Bananas: try to use the ripest bananas (brown spots are good!) as possible - it will help the natural sweetness of the bread.
Measuring the Flour: also, don't overflour! If you have a scale, use it to get the 10 ounces, if not, make sure the flour is lightly measured into the cup before leveling off. Too much flour packed into the measuring cup and the bread will be dry.
Muffins: also, this bread can be baked as muffins - check them after about 15-16 minutes (and you may need to grease the muffin liners since I reduced the oil in the recipe).