Carrot Banana Bread
Total TimePrep: 10 min. Bake: 55 min. + cooling
Makes1 loaf (16 slices)
I love this versatile recipe. I typically use half brown sugar and half white, a little extra spices and some vanilla, nuts and raisins. The recipe is an easy one to use substitutes if needed, and how can you not love a recpie that doesn’t require the mixer!
Really good- it could be slightly more sweet, but I only used 2 bananas so probably 3 would have done the trick. Easy, pretty and tasty.
I was looking for a recipe to use up some overripe bananas and carrots that I had and came across this one. It was very easy and I added an apple, nutmeg, vanilla extract and a few raisins. I made muffins instead and they were very delicious. I will definitely make this again. It’s a good starter recipe to add whatever else you like.
So good! Love it toasted with a little bit of butter.
Yummy! Great recipe!
This was easy and tasty.I really enjoyed the cinnamon flavor! I added cranberries instead of pecans. My family enjoyed this recipe.
I have made this bread several times and always get raves wherever I take it. Had bananas and carrots to use up. Made two loaves one with nuts and one without to take to work. It is so moist and the flavor with the cinnamon is just amazing. This has now become my go to banana bread. Thanks for the recipe!
Needed to use up my carrots and a couple of very ripe bananas. Went through my recipe box and found this. Amazing, I added a little fresh nutmeg to enhance the flavor of the carrots what a surprise the bread is beautiful color, wonderful texture and the flavor is simply beyond compare so happy I made this this recipe is incredible.
a very nice recipe- not too sweet, just right. It went together very quickly- next time I may add more cinnamon or a bit of ginger just because I like the spices
Used equal amount of applesauce ILO oil; substituted raisins for walnuts. Baked 70 minutes in pyrex loaf pan in convection oven. Quick and tasty.