Banana Carrot Bread

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Table of Contents

Ingredients

- 2 medium ripe bananas, mashed
- 1 cup grated carrots (about 2 medium carrots)
- 2 large eggs

- 1/2 cup (100 g) brown sugar
- 1/2 cup (120 ml) vegetable oil
- 1 teaspoon vanilla extract

- 1 1/2 cups (190 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder

1. Prepare the Wet Ingredients:
  - - Preheat your oven to 180°C (350°F). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
  - In a large mixing bowl, mash the bananas until smooth.
  - Add the grated carrots, eggs, brown sugar, vegetable oil, and vanilla extract. Mix until well combined.

Combine the Dry Ingredients:
- In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and cinnamon.

Mix the Batter:
- - Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing to ensure a tender bread.
- Fold in the raisins and chopped nuts, if using, for added texture and flavor.
Bake the Bread:
- - Pour the batter into the prepared loaf pan and spread it evenly.
- Bake in the preheated oven for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve:
- - Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Slice and serve warm or at room temperature.

5 Serving Suggestions

1. Serve warm with a spread of butter or cream cheese.
2. Pair with a cup of coffee or tea for a cozy snack.
3. Top with a drizzle of honey or maple syrup for added sweetness.

See also Savory Cabbage Rolls with Creamy Dill Sauce

Enjoy with a side of yogurt and fresh fruit for a balanced breakfast.
Toast slices lightly and serve with a pat of cinnamon butter for a flavorful twist.

Cooking Tips

- Use overripe bananas for maximum sweetness and flavor.
- Do not overmix the batter to avoid a dense texture.
- Customize with your favorite mix-ins, such as shredded coconut or chocolate chips.