Description
Super moist Carrot Banana Bread made with wholesome ingredients for a nourishing dessert or snack. Try topped with my healthier cream cheese frosting!
Ingredients
Units
Scale
- 1/4 cup milk* + 1 tsp apple cider vinegar
- 1 cup very overripe mashed banana (2 medium-large bananas)
- 1/2 cup coconut sugar (can sub brown sugar or white sugar)
- 2 large eggs
- 1/3 cup avocado oil
- 1 tsp vanilla extract
- 1 cup all purpose flour
- 3/4 cup whole wheat flour (can sub all purpose flour)
- 1 tsp cinnamon
- 1 tsp baking soda
- 1/2 tsp fine sea salt
- 1/3 cup walnuts or pecans, chopped
- 1 cup freshly shredded carrot, packed (2-3 large carrots)
Instructions
- Preheat oven to 350F. Spray a 9x5in loaf pan with cooking spray. Grate carrot (I use my food processor.)
- Place milk and apple cider vinegar in a small bowl. Stir and set aside.
- Mash bananas in a large mixing bowl using a fork. Make sure you have 1 cup! Add sugar, eggs, oil, and vanilla, whisking to combine. Stir in milk mixture.
- Add both flours, baking soda, salt, and cinnamon. Stir with a wooden spoon or rubber spatula until just barely combined (a few flour clumps are okay). Gently fold in carrots and walnuts, being careful not to over-mix.
- Pour into pan. Bake for about 50-55 minutes, or until a knife comes out clean. Let bread cool on a wire rack. Carefully flip pan to remove bread and let cool completely on the rack.
Notes
*To make homemade buttermilk, you want a high protein milk like cow's, soy, Silk high protein, etc so the milk properly curdles. It should look chunky.
FLOUR: You can also use white whole wheat or whole wheat pastry flour.
VEGAN: Use flax eggs and non-dairy milk.
Keywords: carrot banana bread