This is a good banana carrot bread, you can sprinkle it with a streusel for even more flavor and texture. This recipe uses vegetable oil, not butter, and if you omit the streusel, it is dairy-free.
Whole Wheat Banana-Carrot Bread with Raisins
- For the cake:
- 1 cup whole wheat flour
- 4 Tbsp. oat bran
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 taps ground cinnamon
- 1/2 tsp cardamom
- 1/2 tsp vanilla extract
- pinch of salt
- 2 very ripe bananas
- 1/2 cup canola oil
- 1 1/2 cups shredded carrots (preferably organic)
- 2 eggs
- 1/3 cup raisins
- 2 Tbsp. chia seeds
- For hazelnut or almond streusel topping (optional):
- 3/4 cup + 2 Tbsp. all-purpose flour
- 1 cup + 1 Tbsp. hazelnut or almond flour/meal
- 1/2 cup + 1 Tbsp. granulated sugar
- 1/2 cup + 1 Tbsp. cold unsalted butter, cut into 1/4-inch pieces
To make the streusel, in a bowl, stir together the flour/meal, brown sugar. Add the butter and, using a pastry blender or your fingers, cut or rub in the butter until coarse crumbs form. Transfer the streusel to a covered container. Refrigerate for at least 2 hours. Use the streusel while it is cold.
In the bowl of an electric mixer fitted with the flat beater, beat together the eggs, bananas, oil, and vanilla on medium speed about 2 minutes. Add the shredded carrots and mix just until combined.
In a bowl, stir together the flour, oat bran, chia seeds, baking soda, baking powder, cinnamon, cardamom, salt, and raisins. Add the flour mixture to the banana-carrot mixture and beat just until combined. Scrape down the sides of the bowl. Transfer the batter to a covered container and refrigerate overnight.
Preheat an oven to 325°F. Grease and lightly flour a 9-by-5-inch loaf pan.
Pour the batter into the prepared pan. Put the streusel topping. Bake until the loaf is golden brown 45 minutes. A toothpick inserted into the center should come out clean. Let the bread rest in the pan for 5 minutes, then turn the loaf out onto a wire rack and let cool completely. Cut into thick slices to serve.
It's important not to overmix the batter, to keep the bread light and fluffy.
Rosa's Yummy YumsMarch 10, 2013 at 1:39 am
Delightful! This combination of ingredients is really great and I'm sure your bread tastes heavenly.
Shema GeorgeMarch 10, 2013 at 3:55 am
Love the texture of this bread – i have bookmarked this..Looks yum!!
Spicie FoodieMarch 12, 2013 at 4:50 pm
I love both banana and carrot breads — this sounds wonderful. Great recipe and beautiful photos Yelena:)
Denise BrowningMarch 12, 2013 at 11:27 pm
What a delicious and healthy bread, Yelena! I bet it would be great accompained by a good cup of coffee.
melangeryMarch 12, 2013 at 11:43 pm
Thank you Denise, how did you know?-))) It was excellent with coffee!
Carol | a cup of mascarponeMarch 13, 2013 at 1:23 am
Yes, please…this is my kind of bread!!! Thank you for this fantastic recipe…making for my weekend! Love it!
Rebecca SubbiahMarch 13, 2013 at 3:19 am
this looks so good and moist and love the pics as always
melangeryMarch 13, 2013 at 1:20 pm
Thank you Rebecca! Wishing you a very nice day!
NupurMarch 15, 2013 at 10:31 pm
Just Wow !! I love the blue background and props used in the Picture.. and that crusty top of the bread is just making it irresistible !!
Glad to be your new follower, looking forward to see more of these interesting posts from you .. 🙂
Nami | Just One CookbookMarch 16, 2013 at 6:40 am
I've never combined carrot and banana together. I need to save this recipe and give it a try next time. Extra nutrition is good and it looks moist and delicious too! Such a beautiful photography – love trying to figure out your story!