Banana Carrot Bread

Banana Carrot Bread

Early autumn is when I start baking all my favorite quick breads to enjoy with a cup of coffee in the morning or herbal tea in the afternoon. This recipe is one I’ve been making since my college days. It’s moist, flavorful, and colorful with shreds of carrot running through it.  Enjoy!

1 cup (2-3) mashed bananas – see tip below on freezing bananas

1 cup sugar

3/4 cup vegetable or canola oil

2 eggs

2 cups sifted flour

1 tsp baking soda

1/2 tsp salt

1/2 tsp cinnamon

1 cup finely grated raw carrot

1/2 cup chopped walnuts

• Beat eggs until light. Add in sugar, oil, and mashed bananas. Beat with an electric mixer for two minutes.
• Sift together flour, soda, salt, and cinnamon.
• Fold dry ingredients into banana mixture mixing thoroughly. Sir in carrots and nuts.
• Spoon into one 9×5 loaf pan or 4 small bread pans that have been sprayed with non-stick spray.
• Bake at 350 degrees. Large loaf 50-60 minutes. Small loaves 30-40 minutes.  Check loaves near end of baking time in case they need to be tented with foil to avoid overbrowning.

*Buy bags of overripe bananas from the produce discount shelf. Peel bananas and freeze whole in freezer bags. About an hour before baking, put frozen bananas on the counter to thaw at room temperature. Squeeze out excess moisture before adding bananas to recipes.