Two dessert classics come together in this banana carrot bread recipe. Between a slice for breakfast, an afternoon snack and a quick dessert, I predict it won’t last more than two days in your house!
Ingredients
2 cups all-purpose flour
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 large eggs, room temperature
1 cup mashed ripe bananas (2 to 3 medium)
1/3 cup canola oil
1 cup grated carrots
1/2 cup chopped pecans
Instructions
1Make the batter
2Preheat the oven to 350°F. In a large bowl, whisk together the all-purpose flour, sugar, baking soda, salt and cinnamon. In a small bowl, whisk together the eggs, mashed bananas and canola oil. Stir the banana mixture into the flour mixture just until moistened.
3Add the carrots and pecans
4Using a rubber spatula, fold in the shredded carrots and pecans. Transfer the batter to a greased 9x5-inch loaf pan.
5Bake the bread
6Bake the carrot banana bread until a toothpick inserted in the center comes out clean, 55 to 65 minutes. Let the loaf cool in the pan for 10 minutes to set up a bit more, then remove it from the pan and place the loaf on a wire rack to cool completely to room temperature.
