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
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
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
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
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
ABC-1 2 3 (APPLE, BANANA, CARROT) LOAF
This is my go-to banana bread I make to use up those brown bananas. I also peel and freeze overripe bananas and keep them until I feel like baking. Easy to bake, moist muffins or mini-loaf cakes, made with variety of ingredients you probably have on hand. Original recipe. I have used fewer bananas, more carrot or apple, etc, always with good results. I have made with double the sugar, which is a little too sweet for me. If you like your muffins sweet, add more sugar to taste. These keep well, but I never had to store them more than 3 days.
Provided by deurotelle
Categories Quick Breads
Time 40m
Yield 36 muffins, 36 serving(s)
Number Of Ingredients 21
Steps:
- Preheat oven to 350 degrees. Grease and flour 8 mini-loaf pans (3-1/2 x 6) or muffin tins (may use paper liners).
- Peel and core apple and put through food processor, or grate by hand. Put carrots through processor, then bananas. Set aside.
- Combine dry ingredients in large bowl and whisk together to combine.
- In a small bowl, add sour cream, oil, eggs and vanilla extract. Whisk until combined.
- Add wet ingredients to dry in large bowl. Mix with wooden spoon. Batter will be thick.
- Add fruit and nuts of your choice, and stir in.to distribute.
- Fill muffin cups or mini-loaf pans almost to the top (this batter does not rise a lot).
- Bake at 350 degrees for 40 minutes (loaf pans) or 25 minutes (muffins). Depending on how many wet to dry ingredients, baking times may vary. Test with clean butter knife before removing from oven. Butter knife should come out clean when inserted into center.
Nutrition Facts : Calories 203.8, Fat 10.2, SaturatedFat 6.4, Cholesterol 13.8, Sodium 159.4, Carbohydrate 26.1, Fiber 1.7, Sugar 10.1, Protein 3.3
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