Everybody probably has a version of banana bread and the main thing which drew me to this version is the addition of carrots. I loved the color it gave to the bread and it is also healthy. This banana bread is low fat since it contains no oil or butter. I even tried a version replacing eggs and have mentioned my results in the “variations” section below.
This bread can be served for breakfast or for an evening snack and is best when out of the oven. I found the bread to be slightly on the denser side. I modified the recipe a little and included some walnuts since I love the banana-walnut combo. My son’s friend loved it and even asked for an extra slice. Recipe slightly adapted from “In the Kitchen – The Costco Way” magazine.
1 3/4 cups all purpose flour (I used 1/2 all purpose flour and 1/2 whole wheat flour)
1 tsp salt
3/4 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
1 cup sugar
2 eggs or 4 egg whites (Refer to Variations for flax meal use)
3/4 cup apple sauce
1 cup carrots grated
1 cup mashed banana (3 small bananas)
1/4 cup walnuts chopped
Variations – Using Flax Meal
Using 1 tbsp flax meal + 3 tbsp water yielded a much denser bread. The final picture is the one using flax meal. I made it again using egg whites and found it to be less dense.
Preheat oven to 350F.
Take the flours in a bowl.
Add baking soda.
Add baking powder.
Mix and keep aside.
Take sugar in a bowl.
Add apple sauce and egg whites.
Beat until fluffy.
Add the dry ingredients to wet ingredients.
Mix to combine.
Add grated carrots, walnuts and mashed banana.
Mix to combine.
Grease a loaf pan and pour the batter in it.
Bake at 350F for 60 – 65 minutes until a tooth pick inserted in the center comes out clean.
Tasty banana loaf ready for an evening snack or for breakfast.