Ingredients
Method
- Preheat Oven:
- Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.
- Mix Wet Ingredients:
- In a large bowl, mash bananas until smooth. Add eggs, oil (or butter), vanilla, and brown sugar. Mix until fully combined.
- Add Carrots:
- Stir in the finely grated carrots.
- Combine Dry Ingredients:
- In a separate bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
- Mix Batter:
- Gradually add dry ingredients to wet ingredients. Stir gently until just combined. Do not overmix.
- Bake:
- Pour batter into prepared loaf pan. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool:
- Let cool in pan for 10–15 minutes before transferring to a wire rack to cool completely.
Notes
Use very ripe bananas for the best flavor.
Freshly grated carrots provide the most moisture.
Store at room temperature for up to 3 days in an airtight container.
Refrigerate for up to 5 days.
Freeze slices individually for up to 2 months.
