My dad makes banana bread all the time. This recipe is a little different because I’m using carrots fresh from my garden. My carrots are doing really good this year and they’re super sweet, too. Combining them with overripe bananas, spices, coconut, and walnuts makes this sweet carrot banana bread something you’re going to want to make over and over.
This recipe is easy to follow and takes only a few minutes of mixing before it’s ready for the oven.
Carrots and Bananas
You could buy shredded carrots from the grocery store, but if you have a food processor, use the shredder disk for a quick way to shred fresh carrots. The carrots add a nice moisture and flavor to the bread.
Using overripe bananas makes them sweeter and easier to mash.
Dry Ingredients
I used all-purpose flour with some baking soda to ensure the bread rises. I just really like sweets, so I used a combination of regular sugar and brown sugar because why not? Cinnamon and nutmeg add a touch of spice that complements the bananas and carrots.
Walnuts and Coconut
Walnuts give you that classic banana bread flavor and texture. The coconut is just another way to change up the classic banana bread. It’s optional, but I think it adds a nice flavor and texture to the bread.
How to Make Carrot Banana Bread
Mix the bananas, yogurt, vanilla, and egg.
In another bowl, mix the dry ingredients.
Combine the wet and dry ingredients.
Fold in the carrots, walnuts, and coconut.
Bake until a toothpick inserted in the middle comes out clean.
Enjoy!
Carrot Banana Bread
Ingredients
- 3 bananas mashed
- 1/2 cup vanilla Greek yogurt
- 1 egg
- 1/2 tsp vanilla
- 1 1/2 cups flour
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/8 tsp nutmeg
- 1/2 tsp salt
- 1/2 cup carrots shredded
- 1/4 cup walnuts chopped
- 1/4 cup coconut flakes optional
Instructions
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Preheat oven to 350F
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In a medium bowl, mix mashed bananas, yogurt, egg, and vanilla
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In a large bowl, mix flour, sugar, brown sugar, baking soda, cinnamon, nutmeg, and salt
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Combine the banana mixture with the dry ingredients
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Fold in the walnuts, coconut, and shredded carrots
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Pour into a greased or parchment paper lined bread pan
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Baked until a toothpick inserted in the center of the bread comes out clean, about 45-55 minutes
Storage
Allow the carrot banana bread to cool completely. You can slice it or store it whole in an airtight container on the counter for up to a week. I bet you’ll finish it before the week is up, though!
Looking for more carrot recipes?
