Carrot Banana Bread

Carrot Banana Bread is a delicious twist on traditional banana bread, blending the sweetness of ripe bananas with the texture of shredded carrots, coconut, and crunchy walnuts. This recipe creates a soft, moist loaf that’s ideal for breakfast, brunch, or a comforting snack. It’s easy to make, full of flavor, and a great way to use up overripe bananas. Whether served warm with butter or as a grab-and-go treat, this bread delivers the perfect balance of sweetness and texture in every bite.

Ingredients

• 3 medium ripe bananas, mashed
• ½ cup mayonnaise or dressing (such as Miracle Whip)
• 1 large egg
• 1½ cups all-purpose flour
• ¾ cup granulated sugar
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup shredded carrot
• ¼ cup chopped walnuts
• ¼ cup coconut flakes (sweetened or unsweetened)

Instructions

1. Preheat your oven to 350°F (175°C). Line an 8×4-inch loaf pan with parchment paper or grease it lightly.
2. In a medium bowl, mash the bananas until smooth. Mix in mayonnaise and the egg until well combined.
3. In a large bowl, whisk together flour, sugar, baking soda, and salt.
4. Add the banana mixture to the dry ingredients and stir gently until just moistened.
5. Fold in the shredded carrot, chopped walnuts, and coconut flakes. Do not overmix.
6. Pour the batter into the prepared loaf pan and spread it evenly.
7. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow the loaf to cool in the pan for 10 minutes, then remove and transfer to a wire rack to cool completely before slicing.

Serving and Storage Tips

• Serving: Serve warm or at room temperature with butter, honey, or cream cheese for extra richness. This bread pairs wonderfully with a hot cup of coffee or tea.
• Topping Ideas: Try a light dusting of powdered sugar, a drizzle of cream cheese glaze, or even a smear of peanut butter for a protein-packed snack.
• Storage: Wrap the cooled loaf tightly in plastic wrap or foil and store at room temperature for up to 3 days.
• Refrigeration: Keep in the refrigerator for up to 7 days; warm a slice in the microwave for 10–15 seconds before serving.
• Freezing: For longer storage, freeze slices individually wrapped in plastic, then place them in a freezer-safe bag. They can last up to 3 months. Thaw at room temperature or microwave for a quick treat.

Variations

1. Pineapple Carrot Banana Bread: Add ¼ cup of well-drained crushed pineapple for a tropical twist and extra moisture.
2. Cinnamon Spice Version: Mix in 1 teaspoon of ground cinnamon and a pinch of nutmeg for a cozy, spiced flavor.
3. Chocolate Chip Delight: Fold in ½ cup of mini chocolate chips to make a dessert-style bread kids will love.
4. Healthy Whole Wheat Version: Replace half of the all-purpose flour with whole wheat flour and reduce sugar to ½ cup for a healthier loaf.
5. Nut-Free Option: Omit the walnuts and add ¼ cup of raisins or sunflower seeds for texture.
6. Cream Cheese Swirl: Swirl 4 ounces of softened cream cheese mixed with 2 tablespoons of sugar into the batter before baking for a cheesecake-like treat.
7. Maple Glazed Carrot Banana Bread: After baking, drizzle the loaf with a simple glaze made of powdered sugar, maple syrup, and milk.
8. Zucchini-Carrot Banana Bread: Replace half of the carrots with shredded zucchini for an extra-vegetable version.
9. Toasted Coconut Bread: Use toasted coconut flakes to enhance the flavor and give the loaf a subtle crunch.
10. Apple Carrot Banana Bread: Stir in ½ cup of finely chopped apples for added sweetness and a fruity twist.

FAQs

1. Can I make this bread without mayonnaise?
   Yes, substitute ½ cup sour cream, plain yogurt, or vegetable oil for similar results.
2. Can I use frozen bananas?
   Absolutely! Thaw them completely and drain excess liquid before mashing.
3. Can I make muffins instead of a loaf?
   Yes, divide the batter into a muffin tin and bake at 350°F for 20–25 minutes.
4. Do I have to use coconut?
   No, you can skip the coconut or replace it with chopped pecans, raisins, or extra walnuts.
5. Can I add spices like cinnamon or nutmeg?
   Definitely! These warm spices complement the flavors beautifully.
6. How do I know when it’s done baking?
   Insert a toothpick into the center—if it comes out clean or with just a few crumbs, it’s ready.
7. Can I make it gluten-free?
   Yes, use a 1:1 gluten-free flour blend suitable for baking.
8. Why did my bread sink in the middle?
   This usually happens if it’s underbaked or the batter was overmixed. Check doneness before removing from the oven.
9. Can I use baby carrots for shredding?
   Yes, as long as you shred them finely. Baby carrots work just as well as whole ones.
10. What’s the best way to reheat leftover slices?
    Warm them in the microwave for 10–15 seconds or in the oven at 300°F for 5 minutes for a fresh-from-the-oven feel.

This Carrot Banana Bread is a comforting, wholesome treat that brings together the best flavors of banana bread and carrot cake. Its moist texture, nutty crunch, and hint of coconut make it irresistible. Perfect for family breakfasts, afternoon tea, or gifting, this simple recipe never disappoints. Enjoy a warm slice on its own or topped with a spread of cream cheese or butter for an extra indulgent touch.

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