
I love this banana bread recipe! My favorite 'original' banana bread recipe is this Martha Stewart Recipe; however, this Banana Carrot Bread is totally different than your regular banana bread. It has cinnamon and nutmeg, brown sugar and grated carrots - You can imagine that it tastes very different from other banana bread recipes. I just love it! It's moist and flavorful, and the bits of carrot add a fun dash of color (of course you can't really taste carrot in it).
When I made this bread today I baked it in muffin liners instead of the pan because I had a slew of children at my house (8 at one point!) that I knew would just love getting to eat a treat in 'cupcake' form. Sure enough, they devoured these little gems. After giving the kids their share, I set a bunch of the muffins aside in a big ziploc baggy for a friend, and I thought I told the boys (three 4 year olds and a 2 year old) that they were not to eat them... But lo-and-behold, upon coming back into the kitchen after changing my little girl's diaper, the four boys were all devouring the last of the muffins from the bag! And they had impish little smiles on their faces! What stinkers! My 4-year old even had the audacity to boast that he had eaten TWO of them, right in the midst of my lecture that those muffins were not for them! :) I couldn't be too hard on them since they were probably very enticing, and it was more of a mob action than one little boy being mischievous. :)
This Banana Carrot Bread really is worth getting a lecture for, so I can't blame them at all!
I hope you enjoy it too!
Banana Carrot Bread
Submitted by Erin ~ The Sisters Cafe
1 cup mashed bananas (~3 very ripe bananas)
1 cup brown sugar
¾ cup canola oil
2 eggs
2 cups sifted flour
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
½ teaspoon nutmeg
1 cup finely grated carrots
Combine bananas, brown sugar, salad oil and eggs in mixer. Sift flour, soda, salt, cinnamon and nutmeg together in large bowl. Stir in banana mixture. Fold in carrots. Spoon into greased and floured large loaf pan. Bake at 350° for 45-50 minutes or until done. Do not over bake.
(When I made this in muffin form, I can't remember how long they took to bake. Just bake them for 18-20 minutes and check them, and then if necessary checked them a few minutes later, etc.)
That sounds super yummy. I love banana bread!
ReplyDeleteKids!! lol Sounds really good I make regular banana bread quite a bit so this might be nice to add a little something different:)
ReplyDeleteThe Peppered Pantry~
a little extra kick to a classic!
ReplyDeleteThat story was too funny! If they are worth getting a lecture, they must be pretty good. :)
ReplyDeleteI made these this morning and they are great! My 2 1/2 year old loves muffins and this is a great way to sneak some goodness in without him knowing. He LOVES them! Thanks for sharing!
ReplyDeleteSaw the recipe this afternoon and had to make it right away!(during naptime) Yummmmmmy! Loved them in muffin cups too! My hubby and 2 boys LOVED them to and so did my preggo belly! haha. Thanks for another great treat!!
ReplyDeleteWell, I have 3 extra ripe bananas sitting on the counter now--and of course lots of carrots in the fridge. I think I will make these for my boys and their friends who over today! That was a funny story! What cuties:)
ReplyDeleteThis may be a silly question... but what is salad oil?
ReplyDeleteYour recipe looks like a fun one to try. I check your cute blog often and have made a few of the delicious recipes, but I think this is my first time leaving a comment.
Thanks!
Hi Barbi!
ReplyDeleteSalad oil is just vegetable oil. I always use canola oil in all my cooking (and olive oil) because it is better for you than vegetable oil.
Great question, by the way. I will fix the recipe so it just says Canola Oil instead of salad oil.
Thank you so much! I cant wait to try the recipe.
ReplyDeleteI just made these today and really liked them! I substituted out the eggs for ground flax seed and water because of my daughter's allergy, but they were still great! Thanks!
ReplyDeleteLoved this recipe, have made it many times since you posted it. I have even substituted wheat flour for half of the white and apple sauce for half of the oil. My kids didn't even notice and they all love them, especially my one year old, who is a terribly picky eater. Thank You for posting this Erin! They freeze great as well!
ReplyDeleteThis was a great recipe! I made a variation of this recipe and featured it on my new blog - check it out!http://blogfoodbetter.blogspot.com/
ReplyDeleteThese are delicious! They are so moist! I also subbed half the oil for applesauce and I might have added an extra egg. I had a carton of Egg beaters that was half empty and just used them all. I made the recipe in my Bosch and was very careful not to overmix. My sister asked if I was going to frost them with cream cheese icing but I said that they were so good they didn't need icing! I made them Friday afternoon and by noon on Saturday my husband and I had eaten them all!
ReplyDeleteCelena, that makes me so happy that you enjoyed them! Thanks for the tip about substituting apple sauce!
ReplyDeleteMy husband and I became vegetarian we do not eat eggs, what can I use to substitute to replace the eggs in your baking recipe? Thank for all your wonderful recipe you posted
ReplyDeleteThanks for posting! This recipe is delicious, came together easily, and smells incredible in the oven. Hurrah!
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