Banana Carrot Bread

Banana Carrot Bread

My kids love these for breakfast (add peanut butter and a side of fruit), plain as a snack or with a little butter on them straight from the oven! They are nut free so I can send to school as a guilt-free, safe for the classroom healthy snack.  There are always complaints when the last one is gone!

Dry Ingredients:
2 cups white wheat flour
1/2 cup oatmeal
1 teaspoon baking soda
1 1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon nutmeg

Wet Ingredients:
3/4 cup plain greek yogurt
3/4 cup honey
2 eggs
1 teaspoon vanilla

Other:
2 medium bananas, ripe
2 cups grated carrots (I buy shredded and throw half to 3/4 of the bag without measuring into the food processor.  Whatever that makes is what I add to the recipe).

Directions:

Preheat oven to 350 degrees.  Spray/butter and flour/or use liners to prepare a loaf or muffin pan.

Whisk dry ingredients together: flour, oatmeal, baking soda, salt, cinnamon and nutmeg in a bowl.

In another large bowl whisk together the yogurt and honey. Add the eggs and vanilla and mix until combined.

Add 1/3 of the flour mixture and stir to combine.  Add 1 banana and stir until combined.  Continue alternating, ending on the flour mixture.  Then add grated carrots and finish stirring with a wood spoon.

Cook for 15 minutes for mini-loaves - checking for doneness with a tester until it comes out clean. Cooking time can depend on the oven.

I have much better luck with this bread as muffins or mini loaves than as large loaves (the inside tends not to fully cook).  For mini loaves these took about 15 minutes - but check yours after 12 and every few minutes for doneness.  A full loaf takes almost an hour.  Remove from oven and allow to cool in pan for several minutes before removing to finish cooling directly on a cooling rack.  These can be kept at room temperature for several days or frozen and defrosted later.

Adapted from: https://www.cinnamonspiceandeverythingnice.com/carrot-banana-bread/