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Wednesday, February 23, 2022

Carrot Cake Banana Bread

Ahhh, the saga of what to do with all those ripe bananas! How about Carrot Cake Banana Bread? This is one delicious loaf of banana bread, come and take a look...


Bananas and frugality are definitely a challenge for me. I seem doomed in obtaining the needed skill of buying just the right amount of bananas to be eaten before they become recipe ripe. And we buy a lot of bananas because I eat one each morning to start my day. But truth be told as they ripen they also become too sweet for me and must be used in baking. Often they will be tossed into the freezer for banana bread day...Which is how Carrot Cake Banana Bread was developed!

Carrot Cake Banana Bread is in good company because there are six different banana bread recipes already on this blog! And I have another recipe to share some time in the future! Why you might ask? Because variety is the spice of life. And my guess is that by the sheer number of banana bread recipes that come up when you do a google search, we all enjoy variety when it comes to another loaf of banana bread! 


But this Carrot Cake Banana Bread is my favorite! Whenever I am asked what I want for birthday dessert or when we are out to dinner the answer is always the same, Carrot Cake. So it seemed only natural to develop a quick bread recipe I would enjoy as much. And while this quick bread is not as rich as a slice of Carrot Cake, it is delicious! Plus it is loaded with a lot of good, whole-food ingredients. So cut yourself a slice and enjoy it without guilt. 

Some thoughts on this recipe:

I prefer to chop the raisins, but leave them whole if you like. 

This loaf requires a 9X5 loaf pan, if you use an 81/2 X 4 1/2 you may have run over in the oven...see below.

You may also spoon the batter into 12 muffin cups and bake for 20-25 minutes or until done in your oven, for a hearty grab-and-go snack.

And of course, walnuts would be smashing in this loaf or on top like a crown.


Ingredients needed for this recipe:
  • whole wheat pastry flour
  • salt
  • baking soda
  • sugar
  • brown sugar, if you want to make your own, take a look here.
  • carrots
  • raisins
  • oil
  • milk
  • eggs
  • bananas
You will also need:
  • large mixing bowl
  • small bowl
  • whisk
  • measuring spoons
  • measuring cups
  • cutting board
  • kitchen knife
  • box grater or food processor
  • 9X5 loaf pan
  • kitchen spoon
silicone spatula
Now we are ready to begin!



Carrot Raisin Banana Bread
adapted from:  The Wooden Spoon Bread Book
350-degree oven

2 1/4 c whole wheat pastry flour, we use sprouted whole wheat
1 1/2 t baking soda
1 t salt
1/3 c brown sugar
1/3 c sugar

2-3 bananas, depending on size, mashed to measure about 1 cup
2 - 2 1/2 c grated carrots, about 3 large carrots
1 c raisins, chopped

2 eggs, beaten
1/3 c oil 
1/4 c milk



Grate the carrots and set them aside. Chop the raisins, if desired, set aside. 

In the mixing bowl combine the whole wheat flour, salt, soda, sugar, and brown sugar. Whisk to combine and break up any clumps from the brown sugar. 



Add the grated carrots and raisins to the mixing bowl. In a small bowl, beat the eggs, then add to the mixing bowl. Mash the bananas and add them to the mixing bowl along with the milk and oil. 

Using a silicone spatula, fold all the ingredients together until mixed well with no wet pockets or dry pockets of flour. 



Try not to over mix. 

Turn into a prepared 9X5 loaf pan. 



Note: I grabbed a bread pan and prepared it for baking. It wasn't until I got the batter into the pan on the right, that I realized my standard bread pans are only 81/2 X 41/2 inches in size. This recipe requires a standard 9X5 loaf pan, shown on the left. 

Bake 1 hour or until done in your oven. Let cool in pan 15 minutes, turn out to cool completely. It is preferred that you wrap and store quick bread for 24 hours before slicing, however, we rarely arrive at this hour before cutting, in this house!



Storage options for Carrot Cake Banana Bread. Store well wrapped for up to 3 days. You may refrigerate or freeze for a longer storage time. If frozen, thaw in the refrigerator. 

UPDATE:  For your convenience, a "copy and paste" version of Carrot Cake Banana Bread has been included below. 

#wholefoodingredients

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Printable "copy and paste" version:
Carrot Raisin Banana Bread
adapted from:  The Wooden Spoon Bread Book
350-degree oven

2 1/4 c whole wheat pastry flour, we use sprouted whole wheat
1 1/2 t baking soda
1 t salt

1/3 c brown sugar
1/3 c sugar

2-3 bananas, depending on size, mashed
2 - 2 1/2 c grated carrots, about 3 large carrots
1 c raisins, chopped

2 eggs, beaten
1/3 c oil 
1/4 c milk


Grate the carrots and set them aside. Chop the raisins, if desired, set aside. 

In the mixing bowl combine the whole wheat flour, salt, soda, sugar, and brown sugar. Whisk to combine and break up any clumps from the brown sugar. 

Add the grated carrots and raisins to the mixing bowl. In a small bowl, beat the eggs, then add to the mixing bowl. Mash the bananas and add them to the mixing bowl along with the milk and oil. 

Using a silicone spatula, fold all the ingredients together until mixed well with no wet pockets or dry pockets of flour. Try not to over mix. 

Turn into a prepared 9X5 loaf pan. 

Bake 1 hour or until done in your oven. Let cool in pan 15 minutes, turn out to cool completely. It is preferred that you wrap and store quick bread for 24 hours before slicing, however, we rarely arrive at this hour before cutting, in this house!

Storage options for Carrot Cake Banana Bread. Store well wrapped for up to 3 days. You may refrigerate or freeze for a longer storage time. If frozen, thaw in the refrigerator. 

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Would you like to comment?

  1. YUM, that looks good!! Thanks so much for linking up at the Unlimited Link Party 72. Pinned.

    ReplyDelete
  2. Hi,
    Yum!! This looks really good! About how much mashed bananas do you use? Would 1 cup be about right?
    Looking forward to trying your recipe. Thank you
    Terri

    ReplyDelete
    Replies
    1. Hi Terri, yes about 1 cup. I went back and added an edit to the recipe, thanks for stopping by, I appreciate it!

      Delete
  3. Thank you so much! I have some bananas to use up and this looks perfect!
    Terri

    ReplyDelete
  4. This looks delicious. I enjoy these kinds of breads more than regular cakes or cookies. This recipe sounds like it has just the right touch of sweetness.

    ReplyDelete
    Replies
    1. Thank you, it is tasty, not too sweet and has the added nutrition of carrots and raisins.

      Delete
  5. You've just reminded me that I have some banana bread in the freezer.

    ReplyDelete
    Replies
    1. I don't think there is a cook in the world that doesn't have bananas in the freezer, LOL! Thanks for stopping by, I appreciate it.

      Delete
  6. i do love carrot cake but not so much with the bananas :-) This looks tasty.

    ReplyDelete
    Replies
    1. I agree, the truth is this is just another banana bread to enjoy. But I do enjoy it spread with honey sweetened cream cheese...

      Delete
  7. I made a quick bread just this weekend -- orange cranberry (I had some frozen cranberries to use up)

    ReplyDelete
  8. This is a different combination. The cake looks delish! Thanks for sharing it at the FWF party!
    Hugs,
    Rachelle

    ReplyDelete
  9. Thanks, never done this combo but for sure something to keep in mind for next time. @Esmesalon #SeniorSalonPitStop

    ReplyDelete

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