CARROT BANANA BREAD
Steps:
- Preheat oven to 350°F. Line an 8x4 pan with parchment paper.
- Combine mashed bananas, mayonnaise and egg in a small bowl.
- Combine flour, sugar, baking soda and salt in a medium bowl. Stir in banana mixture just until moistened.
- Fold in walnut, coconut and carrots.
- Pour into prepared pan and bake 55-65 minutes or until a toothpick comes out clean.
- Remove from pan and allow to cool completely.
Nutrition Facts : Calories 189 kcal, Carbohydrate 33 g, Protein 3 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 15 mg, Sodium 268 mg, Fiber 2 g, Sugar 17 g, ServingSize 1 serving
CARROT BANANA BREAD
I received this from my mother-in-law and it's become my favorite banana carrot bread recipe. The carrots add a special touch. -Beulah Starkweather, Englewood, Florida
Provided by Taste of Home
Time 1h5m
Yield 1 loaf (16 slices).
Number Of Ingredients 10
Steps:
- In a large bowl, combine the flour, sugar, baking soda, salt and cinnamon. In a small bowl, whisk the eggs, bananas and oil. Stir into dry ingredients just until moistened. Fold in carrots and pecans. Transfer to a greased 9x5-in. loaf pan. , Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Nutrition Facts : Calories 196 calories, Fat 8g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 163mg sodium, Carbohydrate 29g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.
CARROT BANANA BREAD
This recipe was in one of those mailer flyers. I haven't tried it yet but know that if I don't post it I will loose it. I sounds very good. When I bake it I am going to try using Splenda for 1/2 the sugar. Will update let you know how it goes.
Provided by PaulaG
Categories Quick Breads
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees and spray a non-stick 9-inch by 3-inch loaf pan with vegetable spray.
- In a medium size mixing bowl, combine the oil and sugar; add eggs, mixing well.
- Combine the flour, baking soda, salt, cinnamon and nutmeg; gradually add to the creamed mixture alternately with bananas.
- Mix in carrots and pecans.
- Bake for 55 to 65 minutes or until a toothpick inserted near center comes out clean.
- Cool for 10 minutes before removing from pan, then remove from pan and place on a wire rack to cool completely.
Nutrition Facts : Calories 259.6, Fat 10.4, SaturatedFat 1.4, Cholesterol 31, Sodium 221.8, Carbohydrate 38.9, Fiber 1.9, Sugar 19.8, Protein 3.9
CARROT BREAD
Carrot Bread is an easy take on carrot cake with walnuts, carrots, cinnamon, and nutmeg that's perfect for brunch, dessert or gifting!
Provided by Sabrina Snyder
Categories Bread
Time 1h20m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Beat the eggs.
- Mix in the sugar and vegetable oil. Add in the flour, baking soda, cinnamon, nutmeg, and salt and beat well.
- Stir in the carrots and 1 cup of the walnuts.
- Grease a 9 inch by 5 inch loaf pan and pour in the batter. Top with the remaining walnuts.
- Bake for 1 hour. Test for doneness by inserting a toothpick and removing it; if any batter sticks to the toothpick, continue to bake until done.
- Remove from oven and allow to cool 10 minutes before removing from loaf pan.
Nutrition Facts : Calories 302 kcal, Carbohydrate 24 g, Protein 4 g, Fat 22 g, SaturatedFat 11 g, Cholesterol 27 mg, Sodium 203 mg, Fiber 2 g, Sugar 18 g, ServingSize 1 serving
CARROT BANANA BREAD
EASY, no-mixer, super soft banana carrot bread that reminds me of carrot cake but healthier!! Great Easter brunch idea or spring baked good!
Provided by Averie Sunshine
Categories Quickbread
Time 2h10m
Number Of Ingredients 12
Steps:
- Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
- To a large bowl, add the the first six ingredients, through vanilla, and whisk to combine.
- Add 1 cup flour, baking powder, baking soda, salt, and stir until just combined; don't overmix.
- Add the carrots (grate them on the coarsest blade of a box grater), bananas, and stir to combine. The batter should be quick thick but because all carrots and bananas vary in their moisture content, you may need to add 1/4 cup additional flour. If in doubt, add flour.
- Turn batter out into the prepared pan, smoothing the top lightly with a spatula.
- Bake for about 53 to 63 minutes (I baked 60 minutes) or until the top is golden, the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter.
- Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving.
Nutrition Facts : Calories 204 calories, Carbohydrate 29 grams carbohydrates, Cholesterol 22 milligrams cholesterol, Fat 9 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 160 milligrams sodium, Sugar 17 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
BANANA CARROT OATMEAL BREAD
Make and share this Banana Carrot Oatmeal Bread recipe from Food.com.
Provided by Dre S
Categories Quick Breads
Time 1h5m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 15
Steps:
- Mix together all dry ingredients (oatmeal to allspice) in a large bowl.
- In a seperate bowl, mix together all remaining ingredients.
- Pour wet mixture into dry ingredients and stir until moistened.
- Pour into a greased large size loaf pan.
- Bake at 350 for 45-50min.
Nutrition Facts : Calories 139, Fat 1.1, SaturatedFat 0.3, Cholesterol 17.6, Sodium 215.7, Carbohydrate 30.2, Fiber 2.7, Sugar 13.1, Protein 3.3
BANANA CARROT BREAD WITH COCONUT
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spray a loaf pan with natural cooking spray.
- In a large bowl, mash the bananas together. Mix in the eggs, sugar, applesauce, oil, and vanilla extract until well incorporated.
- In a medium bowl, sift together the all-purpose flour, whole wheat flour, cinnamon, baking powder, and baking soda. Add in the salt, and mix the dry ingredients with the wet ingredients.
- Fold in the carrots and coconut, but don't over-stir. Pour the batter into the prepared loaf pan, and sprinkle poppy seeds on top if you like.
- Bake the bread for 55 to 60 minutes, or until a toothpick comes out quite clean. It's fine if a few crumbs are stuck to the toothpick.
- Let the bread cool for 15 to 20 minutes before slicing it. I know it is tempting to want to scarf this down immediately, but the bread tends to be very crumbly when I slice into it while it's still hot. Let it cool down first!
- Store leftovers in room temperature for a few days. After that, store it in the refrigerator.
CARROT BANANA BREAD
Steps:
- Preheat oven to 350°F and spray a loaf pan with nonstick cooking spray.
- In a medium bowl, whisk flour, baking soda, cinnamon, and salt. Set aside.
- In a stand mixer with a whisk attachment or in a large bowl with a hand mixer, mix butter and sugar until light and fluffy, 2 minutes. Add eggs, one at a time, until incorporated. Add the bananas, applesauce and vanilla extract and mix to combine. Add dry ingredients and mix until no streaks remain. Fold in carrots and pecans until combined.
- Pour into prepared pan and bake in preheated oven until a toothpick inserted in the center of the loaf comes out clean, 50-55 minutes. Remove from the oven and allow the bread to cool completely in the pan set on a wire rack.
Nutrition Facts : Calories 307 kcal, Carbohydrate 42 g, Protein 4 g, Fat 14 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 57 mg, Sodium 450 mg, Fiber 2 g, Sugar 21 g, ServingSize 1 serving
MOM'S CARROT BANANA BREAD
I borrowed this recipe from my mom, and I have given away mini-breads for Christmas for several years. Everyone loves it!
Provided by TEEPS31
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h5m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two 4x8-inch loaf pans.
- Combine flour, baking soda, baking powder, cinnamon, and salt together in a bowl. Beat brown sugar and butter together in a separate bowl using an electric mixer until smooth and creamy. Stir flour mixture, alternating with bananas, into creamed butter mixture just until batter is mixed; fold in carrots and walnuts. Pour into the prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted in the center of a loaf comes out clean, 50 to 60 minutes.
Nutrition Facts : Calories 298.2 calories, Carbohydrate 42.8 g, Cholesterol 20.3 mg, Fat 13.4 g, Fiber 2.2 g, Protein 3.9 g, SaturatedFat 5.4 g, Sodium 240.5 mg, Sugar 22.1 g
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