Best Carrot Pear Banana Bread Recipes

CARROT BANANA BREAD

Steps:

• Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
• To a large bowl, add the the first six ingredients, through vanilla, and whisk to combine.
• Add 1 cup flour, baking powder, baking soda, salt, and stir until just combined; don't overmix.
• Add the carrots (grate them on the coarsest blade of a box grater), bananas, and stir to combine. The batter should be quick thick but because all carrots and bananas vary in their moisture content, you may need to add 1/4 cup additional flour. If in doubt, add flour.
• Turn batter out into the prepared pan, smoothing the top lightly with a spatula.
• Bake for about 53 to 63 minutes (I baked 60 minutes) or until the top is golden, the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter.
• Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving.

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.

CARROT BANANA BREAD

Steps:

• Preheat oven to 350°F. Line an 8x4 pan with parchment paper.
• Combine mashed bananas, mayonnaise and egg in a small bowl.
• Combine flour, sugar, baking soda and salt in a medium bowl. Stir in banana mixture just until moistened.
• Fold in walnut, coconut and carrots.
• Pour into prepared pan and bake 55-65 minutes or until a toothpick comes out clean.
• Remove from pan and allow to cool completely.

PEAR BANANA BREAD LOW-FAT

Steps:

• Mush banana and the pears together in your mixer with the whisk attachment on medium until mostly smooth, a few lumps are okay! Add 1 cup of the flour and the rest of the ingredients and mix on medium. When the ingredients are well combined, gradually add in the remaining 3/4 cup flour. Scrap down sides and mix well.
• Grease and flour two bread loaf pans, divide the mixture evenly between the two. Tapping the pan on the counter to remove air, leave set 5 minutes Preheat your oven to 350 degrees.
• Bake loafs for 45-60 minutes or until a toothpick comes out clean.

FRESH PEAR BREAD

Steps:

• In a bowl, combine the eggs, sugar, oil and vanilla; mix well. Combine flour, baking powder, cinnamon, baking soda and salt; stir into the egg mixture just until moistened. Toss pears with lemon juice. Stir pears and walnuts into batter (batter will be thick). , Spoon into 2 greased 9x5-in. loaf pans. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

BANANA-PEAR BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
• Peel and core pear. Grate pear flesh into a bowl.
• Mix brown sugar and butter in a bowl with an electric mixer until well blended. Mix in eggs, then add bananas and pear. Gradually mix in flour and baking soda. Add vanilla, cinnamon, ginger, and almond extract; mix until just combined. Pour into the prepared loaf pan.
• Bake on the center rack of the preheated oven until a toothpick inserted into the center comes out fairly clean, about 1 hour.

CARROT PEAR BANANA BREAD

Steps:

• Wash carrots (no need to peel them) and put in a saucepan with water to cover. Simmer over medium heat until soft.
• Place the carrots in a food processor and, working in batches, blend with the bananas, pears, eggs, and vanilla until smooth.
• In a large bowl, combine the flour, sugar or Splenda, salt, and baking soda. Add the carrot mixture and stir until well-blended. Stir in the melted shortening. If desired, toss some chopped nuts with a little flour and fold into the batter.
• Spoon into four greased and floured 9x4-inch loaf pans, and bake at 350° for one hour, until the loaves test done.