Super Delicious Carrot Cake Banana Bread

Ingredients

• Dry Ingredients:
  • 2 cups white, spelt, or oat flour (240g)
  • 1 tsp baking soda (5g)
  • 1 tsp cinnamon (2.5g)
  • 3/4 tsp baking powder (3g)
  • 3/4 tsp salt (4g)
  • Optional: 1/8 tsp nutmeg (0.5g)
• Wet Ingredients:
  • 1 1/2 cups mashed overripe banana (about 3-4 bananas, 360g)
  • 1/2 cup finely shredded carrot (60g)
  • 1/2 cup pure maple syrup, honey, or agave (120ml)
  • 1/4 cup milk of choice or water (60ml)
  • 1/4 cup oil or additional water (60ml)
  • 2 tsp pure vanilla extract (10ml)
  • 2 eggs
• Optional Add-ins:
  • 1/2 cup crushed walnuts (60g)
  • 1/2 cup shredded coconut (40g)

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. Prepare Dry Ingredients: In a large mixing bowl, combine the flour, baking soda, cinnamon, baking powder, salt, and optional nutmeg. Stir well to ensure even distribution.
3. Prepare Wet Ingredients: In a separate bowl, whisk together the mashed bananas, shredded carrot, maple syrup (or honey/agave), milk, oil (or additional water), vanilla extract, and eggs until smooth.
4. Combine Wet and Dry Ingredients: Pour the wet ingredients into the bowl with the dry ingredients. Stir gently to form a batter, being careful not to overmix.
5. Add Optional Ingredients: If desired, fold in crushed walnuts and/or shredded coconut for added texture and flavor.
6. Bake the Bread: Pour the batter into the prepared loaf pan and smooth the top. Bake on the center rack for about 45 minutes, or until a toothpick inserted into the center comes out mostly clean.
7. Cool and Store: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cooled, cover and refrigerate the bread overnight. The taste and texture improve significantly after resting for a day or two.
8. Serve and Enjoy: Slice and enjoy the bread plain, or spread with softened coconut butter for a delicious twist.

Serving Suggestions

• Spread with softened coconut butter, sweetened if desired.
• Serve with a dollop of Greek yogurt or vegan yogurt for a balanced snack.
• Top with a sprinkle of cinnamon or a drizzle of honey or maple syrup.

Cooking Tips

• Ripeness Matters: Use overripe bananas for a sweeter flavor and moist texture.
• Texture Add-ins: Adding walnuts or shredded coconut gives the bread a delightful crunch.
• Patience is Key: The bread tastes even better after resting for a day or two in the refrigerator, so plan to make it in advance.

Nutritional Benefits

• Bananas: Rich in potassium and natural sugars, providing energy.
• Carrots: Packed with beta-carotene, fiber, and antioxidants.
• Flour Options: Using whole grain flour adds fiber and nutrients.
• Eggs: A source of protein and essential vitamins.

Dietary Information

• Vegetarian: Yes
• Vegan Option: Substitute eggs with flax eggs and choose a plant-based milk.
• Gluten-Free Option: Use certified gluten-free oat flour.
• Nut-Free: Omit walnuts.

Nutritional Facts (per slice, estimated)

• Calories: 180
• Protein: 4g
• Carbohydrates: 32g
• Sugars: 12g
• Fat: 5g

Storage Tips

• Refrigeration: Store in an airtight container in the refrigerator for up to 5 days.
• Freezing: Slice and wrap individually, then freeze for up to 1 month. Thaw in the refrigerator overnight or warm in the microwave for a quick snack.

Why You’ll Love This Recipe

• A unique combination of banana bread and carrot cake that is both moist and flavorful.
• Easy to make with simple, wholesome ingredients.
• It’s a versatile recipe that can be easily adapted for various dietary needs.
• Perfect for breakfast, dessert, or a quick snack.