Carrot Banana Bread Recipe

– 200g or 2 medium sized ripe banana – 145g or 1 heaped cup shredded carrot about 2 medium sized carrot – 220g or 1 ¾ cups all purpose flour – 100g or ½ cup canola or flavorless oil – 200g or 1 cup brown sugar dark or light – 2 large egg – 1 tsp baking soda – 1 ½ tsp ground cinnamon – ¼ tsp each ground cloves and ground ginger – ½ fine sea salt – 60g or ¼ cup sour cream – 1 cup coarsely chopped pecans or walnuts optional




Grease and flour a standard loaf pan. Tuck a parchment paper sheet into it to use as a sling to remove the bread after baking. Grate carrot and fork-mash banana.

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STEP  1 .

 Mix them in a bowl with a fork. Stir in oil and sugar with a fork. Add eggs and mix. Switch to whisk. Add all ingredients except nuts.

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 Whisk well to combine, but stop when there are no flour streaks. Fold nuts into batter. Put the batter in the loaf pan and set aside.

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 Heat the oven to 350 F. Place the bread in the oven when ready. Small loaf pans may take an hour to bake,

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 but large ones may bake faster. My 8.5x4.5 took 60 minutes. It's done when a cake tester comes out clean from the center. 

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Let it cool in the pan for a few minutes before removing with the sling. While delicious warm,

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 banana breads get better with time and become soft and moist the next day.

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– Total Fat 6.7g – Saturated Fat 1.2g – Total Carbs 15g – Net Carbs 14g. – Dietary Fiber 1g – Total Sugars 10g.

See Also

Chocolate Shortbread Recipe