Fall is finally upon us and it’s time for some baking! Baking brings me so much comfort. Something about the house smelling amazing from pies, loaves, or cakes baking in the oven reminds me of Autumn! I know banana bread is a hit of the fall season but I thought why not upgrade this loaf with some carrot for some added nutrition! Carrots are beneficial for good eye health as it’s filled with beta-carotene which the body converts into Vitamin A.
This loaf is deliciously moist and not too sweet for those who prefer mildly sweet baked goods. It’s made with natural organic cane sugar versus granulated white sugar. For this recipe, I’m also using Bob’s Red Mill organic all-purpose flour and organic free range eggs by Burnbrae farms.
Well I hope you enjoy this recipe and if you do, please share it with your family and friends.
Disclaimer: I am not sponsored by the companies listed in the post.
BANANA CARROT BREAD RECIPE (VEGETARIAN)
SERVES 1 LOAF (10 slices) | PREP TIME 10 MINS | BAKE 55 MINS
Adapted from Taste of Home
2 cups all purpose flour (unbleached)
1/2 cup organic cane sugar
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon powder
2 free range organic eggs
1 cup organic mashed bananas
1 cup organic grated carrots
1/2 cup melted coconut oil
1 tsp organic vanilla extract
Required: 9 inch loaf pan
In a large bowl, mix all your dry ingredients together. In an another bowl, mix together the eggs, bananas, carrots, vanilla extract and coconut oil. Fold in the wet ingredients into the dry ingredients. Transfer to a greased loaf pan.
Preheat oven to 350 degrees F. Bake in oven for 55 minutes until a toothpick inserted in the center of loaf comes out clean. Cool for 10 minutes. Serve and enjoy!