Best Banana Pecan Carrot Bread Recipes

CARROT BANANA BREAD

Steps:

• Preheat oven to 350°F and spray a loaf pan with nonstick cooking spray.
• In a medium bowl, whisk flour, baking soda, cinnamon, and salt. Set aside.
• In a stand mixer with a whisk attachment or in a large bowl with a hand mixer, mix butter and sugar until light and fluffy, 2 minutes. Add eggs, one at a time, until incorporated. Add the bananas, applesauce and vanilla extract and mix to combine. Add dry ingredients and mix until no streaks remain. Fold in carrots and pecans until combined.
• Pour into prepared pan and bake in preheated oven until a toothpick inserted in the center of the loaf comes out clean, 50-55 minutes. Remove from the oven and allow the bread to cool completely in the pan set on a wire rack.

MOM'S CARROT BANANA BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 4x8-inch loaf pans.
• Combine flour, baking soda, baking powder, cinnamon, and salt together in a bowl. Beat brown sugar and butter together in a separate bowl using an electric mixer until smooth and creamy. Stir flour mixture, alternating with bananas, into creamed butter mixture just until batter is mixed; fold in carrots and walnuts. Pour into the prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted in the center of a loaf comes out clean, 50 to 60 minutes.

CARROT BANANA BREAD

Steps:

• In a large bowl, combine the flour, sugar, baking soda, salt and cinnamon. In a small bowl, whisk the eggs, bananas and oil. Stir into dry ingredients just until moistened. Fold in carrots and pecans. Transfer to a greased 9x5-in. loaf pan. , Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

BANANA BREAD WITH PECANS

Steps:

• Preheat oven to 350 degrees F and lightly grease a 9 by 5-inch loaf pan.
• In a large bowl, combine the flour, baking soda, and salt; set aside.
• Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together for a good 3 minutes; you want a light and fluffy banana cream. Add the melted butter, eggs, and vanilla; beat well and scrape down the sides of the bowl. Mix in the dry ingredients just until incorporated; no need to overly blend. Fold in the nuts and the mashed bananas with a rubber spatula. Pour the batter into the prepared loaf pan. Give the pan a good rap on the counter to get any air bubbles out.
• Bake for about 1 hour and 15 minutes, until golden brown and a toothpick inserted into the center of the loaf comes out clean. Don't get nervous if the banana bread develops a crack down the center of the loaf; that's no mistake, it's typical. Rotate the pan periodically to ensure even browning.
• Cool the bread in the pan for 10 minutes or so, and then turn out onto a wire rack to cool completely before slicing. Toast the slices of banana bread, dust with confectioners' sugar, and serve.

BANANA PECAN CARROT BREAD RECIPE

Steps:

• DIRECTIONS Make banana bread: Preheat oven to 350º, then grease a 9"-x-5" loaf pan with cooking spray and line with parchment paper. In a large bowl, stir together butter and sugars until combined. Add eggs, milk, and vanilla and mix until combined. Slowly add in flour, baking powder, baking soda, cinnamon, salt, and nutmeg and stir until completely incorporated. Gently fold in bananas, carrots, and pecans and mix until fully combined. Pour batter into prepared pan and smooth top with a spatula. Bake about 1 hour, until a toothpick comes out with moist crumbs, then let cool. Make frosting: In a large bowl using a hand mixer, beat cream cheese and butter until smooth. Beat in vanilla, salt, and powdered sugar until fluffy. Once cool, frost bread and garnish with pecans.

CARROT BANANA BREAD

Steps:

• Preheat oven to 350 degrees and spray a non-stick 9-inch by 3-inch loaf pan with vegetable spray.
• In a medium size mixing bowl, combine the oil and sugar; add eggs, mixing well.
• Combine the flour, baking soda, salt, cinnamon and nutmeg; gradually add to the creamed mixture alternately with bananas.
• Mix in carrots and pecans.
• Bake for 55 to 65 minutes or until a toothpick inserted near center comes out clean.
• Cool for 10 minutes before removing from pan, then remove from pan and place on a wire rack to cool completely.