Carrot Banana Bread Recipe

Carrots Add Nutrition and Colour

Carrot Banana Bread Recipe

Banana bread is my favourite way to use up extra ripe bananas sitting on the counter. It takes up far less space in the oven than muffins, and is a nice addition to a lunchbox. This recipe is a staple in our house, and also has carrots to add a little color and nutrition. Sometimes I like to cut a thin slice in half and sandwich it with a bit of cream cheese or peanut butter for a snack with a cup of tea. I like to sprinkle sanding sugar (sugar with larger crystals) on the top to give it some crunch. You can sprinkle regular granulated sugar over the top before baking, but you can also leave it out if you wish.


3/4 cup sugar
4 tbsp butter
2 eggs
1 tsp vanilla
1 cup mashed banana (about 3)
2 cups flour
2 tsp baking powder
3/4 tsp cinnamon
1/2 tsp salt
1/4 tsp nutmeg
pinch ground cloves
3/4 cup chopped walnuts (optional)
3/4 cup grated carrots

  Pre-heat the oven to 350 F. Grease a 9x5 inch loaf pan with butter or margarine and set it aside.

  With an electric mixer, cream together the butter and the sugar. Add the eggs and vanilla, and continue to mix until fluffy. Stir in the mashed banana.

  In a separate bowl, sift together the flour, baking powder, cinnamon, salt, nutmeg, and cloves. Add to the banana mixture and stir until just combined. Fold in the grated carrots and walnuts, if using.

  Spoon the batter into the prepared loaf pan, smoothing the top. Sprinkle with a bit of sugar and bake for about 50-60 minutes or until a tester inserted in the middle comes out clean. Let rest for 15 minutes before removing from pan and allow to cool on rack before slicing.

Makes 1 loaf, about 10 slices

Adapted from Food to Grow On

She may go by the name Scatteredmom online, but Karen really is anything but scattered when it comes to the kitchen.  Churning out tasty treats within view of the Georgia Strait on Canada's west coast, Karen will hand you an organized weekly meal plan or teach you how to make meals from scratch.  As Mom to a teenage boy, she knows exactly what it takes to keep kids full and happy-which has really come in handy with her job as the Food Editor at Yummy Mummy Club.

A strong supporter of Food Revolution who has been endorsed by Jamie Oliver himself, by day Karen can be found working as a special education teaching assistant, running a kitchen and showing teenagers how to cook nutritious meals for themselves.  By night, when she's not chatting on Twitter and answering cooking questions,  she writes her popular blog Notes From the Cookie Jar, or posting mouthwatering recipes over at Chasing Tomatoes.  Not afraid to give her opinion and passionate about community, Karen spoke at Blissdom Canada 2010 and her writing has been published in Canadian Living magazine, as well as in various online publications. 

Follow Karen on Twitter @scatteredmom