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 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.)