I wanted to pair carrots with something other than raisins for once, so here’s a tasty twist on basic banana bread. I also removed the nuts and reduced the sugar and oil significantly from most of the recipes I found online, and increased the fiber. The result is flavorful, but not too sweet, so it’s more of a breakfast food than a dessert bread. For those of you with a greater sweet tooth, add 1/4 to 1/2 cup white sugar.
- 1/3 cup applesauce
- 1 Tbsp. canola oil
- 1/4 cup brown sugar
- 1/4 cup honey
- 2 eggs
- 3 oz apple juice (about 1/2 a juice box)
- 1 cup all-purpose flour
- 1 cup white whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 cup mashed ripe banana
- 1 cup grated carrots
- 1/2 cup rolled oats
- Electric hand mixer or stand mixer
- Food processor is very helpful but not required
- Muffin pan (recipe makes 12 muffins)
- Preheat oven to 350 degrees F. Grease muffin or loaf pan, or use muffin cup papers.
- In a medium mixing bowl, combine applesauce, oil, brown sugar, and honey using the electric mixer.
- Add eggs and applesauce. Mix until smooth.
- Add flour, 1/2 cup at a time, and mix until smooth. Add baking soda, salt, and spices, and mix until smooth.
- Add vanilla and mashed banana. Mix until smooth, still using the electric mixer.
- Stir in carrots and rolled oats. Stir by hand until evenly distributed.
- Pour batter into pans and bake until done. For muffins, bake about 22 minutes. For a loaf, it should be about 55-65 minutes, but I haven’t tried it myself.
Inspired by Beulah Starkweather’s recipe for Carrot Banana Bread and the posted comments on AllRecipes.com.