I have made so many different banana bread recipes.
But it can’t be a bad thing, right? There is, of course, the standard banana bread. But then there are times when we have to use up things like zucchini or carrots or Nutella (HAHAHA, just kidding!) and need to change things up.
Recently I found myself with some overripe bananas and a few extra carrots, and thought that I might as well stick them together. Especially since I love both flavours in quick bread so much. They are like a morning hug.
What I like most about this bread is how it actually gets better with age. Weird, huh? Right out of the oven this bread is delicious, but if you try it the next morning the bananas work their magic a bit and make the bread super moist. Also, overnight the flavours really mix together giving it the most wonderful flavour.
So you know? Make this tonight and have the best carrot and banana bread ever tomorrow!
Wishing you all a fabulous weekend! My bestie is on her way this evening so clearly we’re going to tear this city up. I CAN’T WAIT!!!!
- 1 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp fine sea salt
- 1 cup mashed bananas (about 2 large ripe bananas)
- 1 cup brown sugar
- 2 eggs
- 1 tsp pure vanilla extract
- 1/3 cup buttermilk
- 1/3 cup vegetable oil
- 1 cup shredded carrots (about 3 large carrots)
- Preheat oven to 350 degrees F. Spray a 9x5-inch loaf pan with nonstick cooking spray. Set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt. Set aside.
- In a medium bowl, whisk together mashed banana, brown sugar, eggs, and vanilla until well combined. Add in the oil and buttermilk and then fold in the shredded carrots.
- Add wet ingredients to the dry ingredients and mix until just combined. A little flour showing is fine!
- Pour into the prepared loaf pan and bake for 50-55 minutes or until toothpick inserted into center comes out clean, with a few crumbs attached.
- Remove from oven and place on wire rack to cool for at least 10 minutes before removing and transferring to a wire rack to finish cooling.
- Bread will keep for up to 1 week at room temperature if wrapped tightly in plastic wrap.
Recipe adapted from Averie Cooks