Banana Carrot Oatmeal Bread
Experience the perfect harmony of flavors and textures with this Banana Carrot Oatmeal Bread—an irresistibly moist and wholesome recipe that’s as nourishing as it is delicious. Packed with ripe bananas, fresh shredded carrots, hearty rolled oats, and a hint of warm cinnamon, this quick bread strikes the ideal balance between indulgent treat and healthy snack. The blend of all-purpose and whole wheat flours adds a rustic, nutty depth, while Greek yogurt ensures a tender crumb. Optional chopped walnuts lend a delightful crunch, making every bite satisfying. Perfect for breakfast, brunch, or an afternoon pick-me-up, this banana-carrot-oat creation is a great way to use up ripe bananas and sneak in extra veggies. Plus, it stores beautifully, so you can enjoy it all week long!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 medium Ripe bananas
- 1 cup Shredded carrots
- 1 cup Rolled oats
- 1 cup All-purpose flour
- 0.5 cup Whole wheat flour
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 0.5 cup Light brown sugar
- 2 large Eggs
- 0.5 cup Plain Greek yogurt
- 1 teaspoon Vanilla extract
- 0.25 cup Vegetable oil
- 0.5 cup Chopped walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
In a large mixing bowl, mash the ripe bananas until smooth. Add the eggs, plain Greek yogurt, vegetable oil, vanilla extract, and light brown sugar. Whisk until fully combined.
In a separate bowl, combine the all-purpose flour, whole wheat flour, rolled oats, baking soda, baking powder, ground cinnamon, and salt. Mix well.
Gradually add the dry ingredients into the wet ingredients, stirring gently until just combined. Do not overmix.
Fold in the shredded carrots and chopped walnuts (if using) until evenly distributed in the batter.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and allow it to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.
Store leftover bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Nutrition Facts
Calories |
2788 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.9 g | 145% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 33.7 g | ||
| Cholesterol | 384 mg | 128% | |
| Sodium | 3190 mg | 139% | |
| Total Carbohydrate | 397.1 g | 144% | |
| Dietary Fiber | 37.7 g | 135% | |
| Total Sugars | 156.2 g | ||
| Protein | 74.1 g | 148% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 463 mg | 36% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 2950 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
