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Pecan Carrot Banana Bread

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Pecan Carrot Banana Bread

This morning I woke up with the inspiration that I should make a fusion of banana bread and carrot cake. How have I never thought of this before?

For the past two years, whenever I noticed that our bananas were getting ripe (which was every time we owned bananas), I would tell my boyfriend that I needed to make banana bread. And for the past two years, I would just never get around to it and the poor bananas ended up in the trash.

This morning was different. I woke up to a text from my school district that summer school was canceled for today because of Hurricane Bill and for some reason I was inspired with the idea of carrot banana bread.

One reason I’d never gotten around to making banana bread over the last two years, was because my boyfriend isn’t a fan. I knew he loved carrot cake so I was hoping he’d enjoy this.


A quick search on Google, revealed that banana bread fused with carrot cake isn’t a new thing. But there were tons upon tons of different recipes. From decadent-clog-your-arteries recipes to super-healthified-doesn’t-sound-too-great recipes. I wanted something in the middle, that didn’t result in me having to go to the grocery store for more ingredients.


I had four extremely ripe bananas that were about to expire if I did nothing with them and a bag of carrots in the fridge. All baking ingredients were in my pantry. But I had no butter and I didn’t want to use vegetable oil. So I continued to search. I finally came upon a Carrot Cake Banana Bread recipe that looked promising.


I looked at the ingredient list and decided to play around with some of the measurements and switch out some of the ingredients to fit what I already had. Needless to say, my Pecan Carrot Banana Bread recipe was born and it is heavenly and delicious.

Here’s my version of the recipe:

Carrot Pecan Banana Bread

  • Servings: 8x8 pan or 2 loaves
  • Print

INGREDIENTS:

2½ cups all-purpose flour
1½ teaspoon baking powder
1½ teaspoon baking soda
½ teaspoon fine sea or table salt
2 teaspoon ground cinnamon
½ teaspoon ground nutmeg
4 large eggs, at room temperature
½ cup coconut oil
2 teaspoon vanilla extract
½ cup brown sugar
1 cup granulated sugar or turbinado (I did half a cup of each but will most likely split it ¾ of both brown & regular sugar next time I make this)
2 cup mashed banana from very ripe bananas (about 4 medium sized bananas)
2 cups firmly packed grated carrots
1 cup chopped walnuts (or pecans)

INSTRUCTIONS:

Preheat oven to 350 degrees F. Prepare pan by spraying it with Pam or a nonstick spray.

Into a large mixing bowl mix the flour, baking powder, baking soda, salt and cinnamon together.

In a medium bowl whisk together the eggs, oil, vanilla, sugar and banana. Pour the wet ingredients over the dry and mix until just combined.

Fold in the carrots and pecans just until combined.

Pour the batter into the prepared pan. Bake 50-55 minutes or until a toothpick in center comes out clean. Cool on wire rack 15 minutes then enjoy!

Refrigerate leftover cake up to 5 days.

 

The original recipe had an additional recipe for cream cheese frosting. As I stated before, I am butter-less and so I decided to forgo the frosting. It does sound good and will definitely take this recipe from bread to desert. I do wonder if the frosting will work if I switched out the butter with coconut oil. I’ll try it out another day.

 

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