Carrot Banana Oat Bread
Elevate your baking game with this wholesome Carrot Banana Oat Bread, a delightful fusion of hearty oats, naturally sweet ripe bananas, and freshly grated carrots. Packed with cozy cinnamon spice and optional mix-ins like crunchy walnuts or chewy raisins, this moist and flavorful bread strikes the perfect balance between indulgence and nutrition. Ideal for breakfast, a mid-day snack, or a grab-and-go treat, this one-bowl recipe is simple to prepare and bakes to golden perfection in under an hour. Whether you're a seasoned baker or a beginner, this recipe is a must-try for anyone seeking a healthier spin on classic banana bread. With all-natural sweetness and fiber-packed ingredients, it’s a feel-good treat the whole family will love!
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Recipe Information
Ingredients
- 3 large Ripe bananas
- 1 cup Carrots, finely grated
- 1 cup Rolled oats
- 1 cup All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 2 large Eggs
- 0.5 cup Vegetable oil (or melted coconut oil)
- 0.5 cup Brown sugar
- 1 teaspoon Vanilla extract
- 0.5 cup Chopped walnuts or pecans (optional)
- 0.5 cup Raisins (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, mash the ripe bananas until smooth. Stir in the grated carrots and rolled oats.
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, and salt.
In another bowl, beat the eggs. Add the vegetable oil, brown sugar, and vanilla extract, mixing until well combined.
Gradually mix the wet ingredients into the bowl with the banana, carrot, and oat mixture.
Slowly fold in the dry ingredients until no streaks of flour remain. Be careful not to overmix.
If using walnuts, pecans, or raisins, gently fold them into the batter.
Pour the batter evenly 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 in the center of the bread comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
3320 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.6 g | 226% | |
| Saturated Fat | 25.8 g | 129% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2654 mg | 115% | |
| Total Carbohydrate | 414.0 g | 151% | |
| Dietary Fiber | 37.8 g | 135% | |
| Total Sugars | 185.3 g | ||
| Protein | 58.0 g | 116% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 396 mg | 30% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 3842 mg | 82% | |
*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.
