Banana Carrot Bread

This quick-bread recipe, Banana Carrot Bread, leans on lightly measured flour, baking soda and salt. It makes 12 Slices (one 9X5-inch loaf) and takes about 75 minutes.

• Yield 12 Slices (one 9X5-inch loaf)
• Ready in 75 minutes
• Prep 15 minutes
• Cook 60 minutes

Ingredients

• 2 cups lightly measured flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 cup mashed bananas (about 3 very ripe medium bananas)
• 1/2 cup lightly packed brown sugar (light or dark)
• 1/3 cup coconut oil (melted (or vegetable oil))
• 1/4 cup no-sugar added applesauce
• 2 large eggs
• 1/2 teaspoon vanilla
• 1 cup finely grated carrots (no need to peel beforehand)

Instructions

1. Preheat the oven to 350 degrees F. Line the bottom of a 9X5-inch loaf pan with a rectangle of parchment. Grease the bottom and sides really well with nonstick cooking spray.
2. In a large bowl, whisk together the flour, baking soda, salt, cinnamon and nutmeg.
3. In a medium bowl or in a large liquid measure, whisk together the bananas, brown sugar, oil, applesauce, eggs and vanilla.
4. Stir the wet ingredients into the dry ingredients along with the carrots. Fold the ingredients together with a rubber spatula until just combined. Don't overmix!
5. Spread the batter evenly in the prepared pan and bake for 50-60 minutes until a knife or toothpick inserted into the center of the loaf comes out clean or with a few moist crumbs.
6. Cool in the pan for 10 minutes before turning out onto a cooling rack to cool completely.

Let the loaf cool before you slice it, or the crumb will tear.