Description
A moist and flavorful quick bread that combines the natural sweetness of ripe bananas and carrots, perfect for breakfast or snacking.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1/3 cup vegetable oil
- 1/4 cup plain yogurt or sour cream
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 2 bananas)
- 1 cup finely grated carrots
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In a large bowl, beat the eggs with brown sugar and granulated sugar until well combined.
- Add oil, yogurt, and vanilla extract to the egg mixture and mix well.
- Stir in mashed bananas and grated carrots.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Fold in chopped nuts if using.
- Pour batter into the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Use very ripe bananas for the best flavor and sweetness.
- The bread can be stored at room temperature for up to 3 days or frozen for up to 2 months.
- You can substitute whole wheat flour for half of the all-purpose flour for a healthier version.