I haven’t met a banana bread I didn’t like and this one is no different. We’ve had a ton. Actually, several tons of carrots this summer so I had find something to do with all these carrots. Carrots actually help to boost the immune system along with a slew of other great benefits. This Banana Carrot Bread is delicious and packed with tons of vitamins and minerals. Yup, delicious and nutritious.
It’s simple comfort food like banana bread that just makes the house feel like it’s filled with love. I love it when my littles smell something delicious and start to get excited it. It usually results in some sort of cute little dance.
Since I make this as a breakfast bread I don’t add the typically 2 cups of sugar to my recipe. If your bananas are really ripe I don’t think it’s necessary but if you want to use this dish as more of a dessert I would suggest you adding 2 cups of sugar and leaving out the flaxseed meal.
Banana bread is like a classic comfort food. I’m not sure what it is about banana bread that makes it so good but I love it just slightly warmed with milk. And don’t even like milk like that. But it just goes together. It’s like that combination that just makes your day better. Can you imagine how great your day would be if you started it this way? I know. You’d be invincible. I guess you know what to do now. Make this banana carrot bread and go out and take over the world. LOL
Banana Carrot Bread
Makes 2 loaf pans
- 4 – 5 ripe bananas
- 2 medium carrots, grated
- 1/2 cup melted butter
- 1 – 1 1/2 cups sugar
- 2 eggs, lightly beaten
- 2 teaspoons vanilla
- 1/4 cup buttermilk
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 cups flour
- 3 tablespoons Flaxseed Meal(optional)
Preheat oven to 350 degrees
Peel and mash bananas. Then add grated carrots,
Add eggs one at a time.
In a separate bowl mix dry ingredients.
Using a spatula add dry ingredients to wet ingredients
Tap pan to allow all the mixture to settle.
Place in the middle rack in oven.
Bake 350 for 45 to 60 minutes.
Rotate halfway through, until batter is set, top is dark golden brown and starts cracking.
After 45 minutes insert a toothpick into the center of the bread if it comes out clean it’s done.
If not, bake an additional 10 to 20 minutes.
Cool in pan on a wire rack for at least 15 minutes.
Run a thin plastic spatula around perimeter of pan to loosen loaf.
Then tap pan gently on sides until loaf releases.
Transfer to a plate and let cool completely before slicing.
Let bread cool in pan for at least 10 minutes.
This bread is great for breakfast or for a snack. If you’d like a savory and sweet banana bread try my banana bread with bacon and maple syrup.