Banana Carrot Loaf Recipes

CARROT CAKE LOAF (QUICK BREAD)

Steps:

• Preheat the oven to 350°F (177°C). Grease a 9×5 inch loaf pan. See notes for muffins or mini loaves.
• Whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg together in a large bowl until combined. Set aside. In a medium bowl, whisk the oil, eggs, brown sugar, applesauce, vanilla, and carrots together until combined. Pour the wet ingredients into the dry ingredients and gently whisk until *just* combined. Fold in the nuts/add-in. Batter will be semi-thick.
• Spread the batter into prepared loaf pan. Bake for 55 - 65 minutes. (I like to loosely cover the bread with aluminum foil halfway through to prevent heavy browning on top.) Baking times vary so keep an eye on yours. The bread is done when a toothpick inserted in the center comes out *mostly* clean with zero raw batter. Remove the bread from the oven.
• Cool completely in the pan set on a wire rack before removing and frosting.
• Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese in a medium bowl on medium-high speed until smooth and creamy. Beat in the butter until combined. Add the confectioners' sugar, vanilla, cinnamon, and a pinch of salt (I usually add a little less than 1/8 teaspoon), then beat on low speed until smooth and creamy. Taste. Add more cinnamon and/or salt if desired. Frost cooled bread, slice, and serve.
• Cover and store leftover bread at room temperature for up to 3-4 days or in the refrigerator for up to about 10 days. Storing with frosting: Cover and store leftover bread in the refrigerator for up to about 1 week.

CARROT BANANA BREAD

Steps:

• Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
• To a large bowl, add the the first six ingredients, through vanilla, and whisk to combine.
• Add 1 cup flour, baking powder, baking soda, salt, and stir until just combined; don't overmix.
• Add the carrots (grate them on the coarsest blade of a box grater), bananas, and stir to combine. The batter should be quick thick but because all carrots and bananas vary in their moisture content, you may need to add 1/4 cup additional flour. If in doubt, add flour.
• Turn batter out into the prepared pan, smoothing the top lightly with a spatula.
• Bake for about 53 to 63 minutes (I baked 60 minutes) or until the top is golden, the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter.
• Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving.

CARROT BANANA BREAD

Steps:

• Preheat oven to 350°F. Line an 8x4 pan with parchment paper.
• Combine mashed bananas, mayonnaise and egg in a small bowl.
• Combine flour, sugar, baking soda and salt in a medium bowl. Stir in banana mixture just until moistened.
• Fold in walnut, coconut and carrots.
• Pour into prepared pan and bake 55-65 minutes or until a toothpick comes out clean.
• Remove from pan and allow to cool completely.

CARROT BANANA BREAD

Steps:

• Preheat oven to 350°F and spray a loaf pan with nonstick cooking spray.
• In a medium bowl, whisk flour, baking soda, cinnamon, and salt. Set aside.
• In a stand mixer with a whisk attachment or in a large bowl with a hand mixer, mix butter and sugar until light and fluffy, 2 minutes. Add eggs, one at a time, until incorporated. Add the bananas, applesauce and vanilla extract and mix to combine. Add dry ingredients and mix until no streaks remain. Fold in carrots and pecans until combined.
• Pour into prepared pan and bake in preheated oven until a toothpick inserted in the center of the loaf comes out clean, 50-55 minutes. Remove from the oven and allow the bread to cool completely in the pan set on a wire rack.

CARROT BANANA BREAD

Steps:

• In a large bowl, combine the flour, sugar, baking soda, salt and cinnamon. In a small bowl, whisk the eggs, bananas and oil. Stir into dry ingredients just until moistened. Fold in carrots and pecans. Transfer to a greased 9x5-in. loaf pan. , Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

CARROT BANANA BREAD (VEGAN)

Steps:

• Preheat the oven to 180°C/350°F/gas mark 4. Grease an approx 11.5 x 21.5 cm / 4.5 x 8.5 in loaf tin and line it with a strip of baking parchment that comes a little way above the sides so that you can easily lift the cake out once it is baked.
• Grate the carrot using the coarse side of the grater. Squeeze the grated carrot dry using paper towels; there should be about 120g left after squeezing. Set aside.
• Mash the bananas in a large bowl then whisk in the oil, milk, sugar, vanilla and vinegar until well combined.
• Sift together the plain and wholemeal flours, baking powder, bicarbonate of soda, salt, cinnamon, ginger and nutmeg.
• Tip the dry ingredients into the wet and stir with a balloon whisk until no dry lumps remain. Don't over-beat the mixture.
• Add the grated carrot and stir through.
• Pour the batter into the prepared tin and spread level. Bake for about 60-70 minutes until a skewer inserted into the centre comes out clean. Cover the cake loosely with tin foil part way through baking if the top starts to get too dark.
• Leave to cool in the tin for 20 minutes then carefully turn out onto a wire rack and leave to cool completely.

MOM'S CARROT BANANA BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 4x8-inch loaf pans.
• Combine flour, baking soda, baking powder, cinnamon, and salt together in a bowl. Beat brown sugar and butter together in a separate bowl using an electric mixer until smooth and creamy. Stir flour mixture, alternating with bananas, into creamed butter mixture just until batter is mixed; fold in carrots and walnuts. Pour into the prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted in the center of a loaf comes out clean, 50 to 60 minutes.

BANANA AND CARROT LOAF

Steps:

• 1. Preheat oven to 180 degrees. 2. Grease well a non stick loaf tin 3. Whisk dry ingredients together in a medium bowl. Set aside. 4. Lightly mash bananas in a small bowl. Add grated carrots and set aside. 5. Beat butter, oil and sugar on high speed in a large bowl for 2 to 3 minutes. 6. Add in egg and vanilla essence and beat on high till well combined. 7. Beat in bananas and carrots on high till well combined. 8. Add ½ the flour with some milk. Beat on low till just combined. 9. Add the remaining flour and milk Beat on low speed till just combined. 10. Do not overmix. 11. Pour batter into greased tin bake for 30 minutes or skewer come out clean. 12. Make a icing glaze not too thin pour over cooled cake